Egg Free Banana Bread

With all the crazy of being home-bound, I thought it might be helpful to share my favorite banana bread recipe! And the bonus is that you don’t need eggs! Flaxseed is a wonderful egg substitute in this recipe. In fact, we prefer the texture the flaxseed brings instead of the egg. My kids love this recipe, and not to brag, but it gets rave reviews by anyone who tries them.

Ingredients:

1 C sugar
1 C Brown sugar
2/3 C butter, softened
2 TBSP ground flaxseed + 5 TBSP water (mix & let stand 3-4 minutes) OR 2 eggs
4 large ripe bananas, mashed

1/2 tsp vanilla
6 TBSP sour cream or plain yogurt
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
4 C flour

sugar for sprinkling on the tops

I like to use the disposable aluminum mini loaf pans when I’m making loaves.  I find my loaves always turn out just the way I want them (I just wash the pans and reuse them). Grease the pans with butter and then flour them lightly. But my favorite way to make this recipe is to make muffins. They are portable, and don’t take as long to bake.

Directions:

Preheat oven to 375 degrees.

Cream both sugars and butter with cookie dough paddle in Bosch or with a hand mixer.

Then add flaxseed/water combo {OR eggs}, bananas, sour cream, and vanilla.  Mix until incorporated, but do not over-mix.

Next add salt, baking soda, baking powder, and flour.  Mix again being careful not to over-mix (this causes tunneling in the bread).

Pour batter into prepared pans, about 2/3 full or cupcake liners using a large pampered chef scoop(or any large scoop).  Sprinkle tops lightly with sugar.

Bake at 375 degrees for 35-37 minutes for mini loaf pans.  If using eggs, add about 5 minutes to cook time.

Cook time for muffin liners is around 20 minutes. Just watch for lightly browned. Don’t over-bake or the bottoms might become too browned.

Remove loafs or muffins immediately from pans and let cool on a wire cooling rack.

This yields about 6-7 mini loaf’s.  Or about 2- 2 1/2 dozen muffins

This recipe gives a good crunchy top.  I love banana bread that’s crunchy on the top and perfectly soft and moist on the inside.  It’s SO good!  Happy Baking!

And as always…Today there is a reason to hope.

PS This is the flaxseed I like…and I bet it’s still on the shelf.;)

PSS As with baking any product, elevation and humidity affect your baking. I am located in Utah, so I have a higher elevation and low humidity.