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Egg Substitution: Bananas!

Those darn eggs. They really do amazing things for a recipe. They are the perfect protein, easy to store and prepare quickly when you need a quick meal. They impart fluffiness, help our baked goods rise,  add a creamy texture and taste, and act as a binder all at the same time.  Cooking egg free is one of our biggest challenges and I find that it’s best to evaluate each recipe to find the best egg replacement solution.

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With over 10 years of cooking for my daughter’s food allergies, eggs seems to be the biggest challenge to overcome.  The good news is, there are a lot of ways to replace an egg. This post is the first in a series about egg replacement.  Our first replacement option will be Bananas!

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Bananas make a great replacement for eggs in sweet quick breads, brownies, muffins, cakes and pancakes. If any of you follow us on Instagram, you’ll see that banana bread is one of our most popular morning go-to recipes.  In our household it’s been really hard to find an easy, fail-safe, muffin that is egg-free, gluten free, dairy free and nut free.

Bananas add moisture which helps bind the ingredients, it adds flavor and some creamy texture. The sugars help with taste and browning.  When using bananas though, I’ve noticed it helps to add more leavening in the form of baking powder or baking soda to the recipe.  It also helps to pull your baked goods out of the oven about 5 minutes early. Overcooking can turn the recipe dry instead of moist.

To replace eggs in baked goods with bananas use about 1 medium banana in place of each egg, about 1/4 cup of mashed banana for each egg replaced.  I would also add more leavening about 1/2 of what is in the recipe already. If the recipe calls for 2 teaspoons of baking powder, use 3 teaspoons.

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Here’s my recipe for banana bread. Add berries, chocolate chips, dried fruit or whatever you have on hand to jazz them up.  If you add fruit, you’ll need to cook it longer because of the added moisture. I’ve also made this so many times that I only dirty 1 bowl and 1 measuring cup. Here’s how:

As a shortcut, I sometimes use King Arthur’s Gluten Free Baking Mix, but you can also use your favorite gluten free flour mix or mine.

Autumn's Lunchbox Banana Bread
Yum
Print Recipe
Prep Time
30 minutes
Cook Time
30 minutes
Prep Time
30 minutes
Cook Time
30 minutes
Autumn's Lunchbox Banana Bread
Yum
Print Recipe
Prep Time
30 minutes
Cook Time
30 minutes
Prep Time
30 minutes
Cook Time
30 minutes
Ingredients
  • 3 bananas very ripe is best
  • 1/2 cup coconut oil + more for the pan
  • 1/2 cup coconut milk
  • 1/4 cup maple syrup
  • 1 tablespoon vanilla
  • 2 tablespoons cinnamon
  • 2 cups Gluten Free Baking Mix * see note below
  • 1 teaspoon salt
  • 1/2 cup chocolate chips optional
  • 1/2 cup fruit optional - dried, frozen or fresh
Instructions
  1. Preheat oven to 350°. Add about 1/2 teaspoon of oil to the baking pan* and put in the oven to melt for a few minutes. The pan will heat up and you’ll be able grease the pan easily and set aside until the batter is ready.
  2. In a large bowl. Mash your bananas with a fork removing all the lumps. Add coconut milk and oil and place into oven until just warm and melted - 3 minutes. Add maple syrup and vanilla to the mixture and stir until well combined.
  3. Add the rest of the ingredients and stir until just combined. At this point you can fold in any optional chocolate chips or fruit you have on hand.
  4. Spread in your pan and bake for about 25 minutes (turn the pan half way through baking) or until slightly browned on the edges. Let cool in the pan before serving. Can also be made into muffins – adjust cooking time.
Recipe Notes

*I use a store bought baking mix and when I'm really organized I make my own.  This just cuts down a couple steps, but they can be more expensive than just buying the ingredients separately.  My recipe is here: http://www.autumnslunchbox.com/recipe/gluten-free-baking-mix

**I use a 9x13" glass baking dish, but any similar sized flat baking pan will do.  If you use a loaf pan you will need to cook it longer so the middle gets cooked, but I find the sides dry too much and it gets crumbly.

There is no Nutrition Label for this recipe yet.

 

 

 

 

 

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