This recipe is a perfect example of how to be successful at eggless baking by manipulating a couple of ingredients. Using an egg replacer alone does not guarantee a recipe will work. The original recipe came from my mother but every time I made it, it would fall apart. This recipe is for a white flour banana bread. In order to get a better product I increased the flour and instead of using all butter, I used half butter and half canola oil. Sometimes just tweaking a couple of ingredients will help a baked good come together.

Banana Bread

Cream together:

• 1/4 cup butter softened
• 3/4 cup white sugar

Then add:

• 1/4 cup canola or vegetable oil
• 2 tbsp egg replacer mixed with 6 tbsp water (equivalent to 2 eggs) or 1/2 cup plain unsweetened yogurt
• 1 tsp vanilla

Mix well and then add:

• 3 mashed ripe bananas

Mix again.

Stir in dry ingredients:

• 2 cups flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• pinch of salt

Do not over mix. 

Bake at 350 degrees F for 60-65 mins in a greased and floured loaf tin.