The wind is blowing, the leaves are falling, the fire is roaring & banana bread is in the oven. It's just a baking, lounging kind of day. We still managed to get out for our morning activities, followed by our relatively new routine of picking Ry up from kindergarten in the afternoon, but we were quick to settle in once home. This weather is kind of crazy- certainly one of our good fall storms, that typically don't happen until October sometime. Everything seems a bit earlier this past year, the weather's been as unpredictable as our allergic adventures. Now that Ry is eating wheat again, it certainly changes up the recipe department. I typically made gluten-free banana bread with teff flour (recipe here), it seems like a perfect combination to me- teff, chocolate & bananas. However, with wheat back in the picture, I wanted to try making an egg-free banana bread. I know I've mentioned it before, but it's always easy to search for recipes that are egg-free & dairy-free, by searching for vegan recipes. Sometimes I think I should've called my blog: Vegan by Default (maybe another day). While we're certainly not vegan, or vegetarian for that matter, our baked goods are...& on that note, sometimes I think I could be a vegetarian, well almost. I don't care much for meat. I unintentionally go through phases of cooking meat-free meals, until a few days in a row Mike starts wondering what's going on...
When putting this recipe together, I looked at some variations of vegan banana bread recipes & kind of mix & matched. I added a little bit of applesauce, even though I think bananas work well as an egg replacer, but I do the same thing in my pumpkin spice cake & it just seems to help keep it a little bit moister & stays together a little better. I also added some teff flour because, like I said before, it just pairs well with banana & chocolate. This particular loaf was chocolate-free, only because we're out of our dairy-free chocolate chips at the moment (enjoy life are the only ones that work for us because they're also soy-free), but I definitely would've added them if we had them...Mike proclaimed it my best banana bread yet.
1/4 cup applesauce
1/2 cup canola oil
1 cup sugar
1-1/2 cup flour
1/2 cup teff flour
1-1/2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
1. Preheat oven to 350 degrees.
2. Mash bananas with a fork, add applesauce, oil & sugar. Mix well.
3. Mix together dry ingredients. Fold into wet ingredients. Using a wooden spoon, mix until blended.
4. Grease a 9x5 bread pan. Pour batter into it. Bake for 45-60 minutes.
5. When fork, knife, toothpick or whatever you use comes out clean, remove from oven. Let cool then enjoy!