Eggless banana bread

[pepperhead212]

Prompted by the price of eggs lately! I'll be using enough of those for cookies pretty soon. I put in a tsp of xanthan gum, plus bananas help replace the eggs some.

I had 3 smallish, very ripe bananas I had to use soon, and I got another one out of the freezer, since they are small. Smells fantastic baking, and tastes delicious - not super sweet, even with those very ripe bananas.

Eggless Banana Bread

Grease an 8½ x 4½ pan (or an 8 x 4, for a deeper loaf)

3.8 oz whole wheat flour
3.8 oz sorghum or oat flour
1 tsp baking soda
1 tsp baking powder
1 tsp xanthan gum
3/4 tsp cinnamon
1/4 tsp salt
Sift these dry ingredients together into a 3 or 4 qt bowl (I processed them together in the food processor, then dumped it in the bowl).

3 large, or 4 smaller extra ripe bananas
5.25 oz (3/4 c) light brown sugar
1 tsp vanilla extract
1/2 c neutral oil
1/2 c chopped walnuts (option)
Process the bananas and sugar in FP, or mash together in a bowl. Add vanilla and oil, and process briefly, to mix well, then scrape into the bowl of flour, folding together well, adding the nuts last. Scrape into prepared pan, and level out. Let rest, while heating oven to 350° (or 300°, for convection).

Bake 45 min, or until toothpick comes out clean.
Eggless banana bread, all whole grain. by pepperhead212, on Flickr

Banana bread, cut into, and on end. by pepperhead212, on Flickr

[MissS]

Thank you so much for this recipe @pepperhead212. I'm going to make some for my daughter and her boyfriend for Christmas morning. They are both vegan and I think that they will enjoy this with their coffee.

[pepperhead212]

@MissS One thing I will do next time is use 3/4 c walnuts, instead of 1/2 c - it seems to need a few more. Otherwise, it's very good. I used sorghum flour, but suggested oat flour as a possible replacement, as it is more available to most people, and I'm sure that would be good, too.

[worth1]

@MissS One thing I will do next time is use 3/4 c walnuts, instead of 1/2 c - it seems to need a few more. Otherwise, it's very good. I used sorghum flour, but suggested oat flour as a possible replacement, as it is more available to most people, and I'm sure that would be good, too.

More nuts are always better.
A person might also be able to slip some walnut oil into the recipe.
Like that 1/2 cup of neutral oil.
Maybe a mix of 1/4 neutral and 1/4 walnut.
This is where fractions and maths are fun.