Ener-G Egg Replacer Banana Bread
|2||cup||unbleached bread flour|
|2||tsp||Ener-G Egg Replacer|
|2||ea||large ripe bananas (mashed with fork)|
|1⁄3||cup||extra virgin olive oil|
|1⁄3||cup||milk, soymilk, or rice milk|
Preheat oven to 360 degrees. Lightly spray (use gluten-free version) or butter one 9x5 inch loaf pan. Set aside. In a mixing bowl, blend together the flour, sugar, flax meal, Ener-G Egg Replacer, baking soda, baking powder, salt, cinnamon, and nutmeg. In a small bowl, mash bananas with a fork until all lumps are gone. In large bowl, mix together the olive oil, milk, honey and vanilla extract, then add to the dry flour mixture. Blend for 12 - 15 seconds. Lastly, blend in the vinegar with the banana mixture and add to the batter. Mix well. Pour batter into prepared loaf pan. Sprinkle sliced almonds on top, if desired. Oil a spatula and dip spatula about half way into the center of the batter. This will create a rainbow split on the top of the bread. The split should be about 3 inches long, you may have oil the spatula and dip twice to get a wide enough split. Place the the batter into the oven and turn up the temperature to 350 degrees. Bake for 40 minutes. Let cool in pan for 4-5 minutes before removing.
NOT SUITABLE FOR A GLUTEN-FREE DIET