Three Tries at Banana Bread

After trying so hard for the last week to get a decent loaf of Banana Bread, I think I may have finally hit on the right combination of ingredients. I first made the Banana Bread as I always do. It fell. Tasted great. Not too pretty, but I wouldn't have been ashamed to serve it.

I made a second attempt and it looked a lot like the first try, but the third time was the charm. I changed a lot of things and it came out really pretty.

Here's the original recipe. This is an old family recipe that came from my mother:

2 c flour
1 t baking soda 
½ t salt
1 c sugar 
½ c butter
2 eggs
1 cup mashed bananas (about 3 medium) 
½ c chopped nuts (optional)

Bake at 350° for about an hour or until a toothpick inserted in the center comes out clean. This recipe works well by just substituting Ener-G Egg Replacer prepared as directed on the package for the eggs. I generally don't include the nuts.

This is the Eggless at Altitude©  Recipe:
2 c + 2 T flour
¼ t baking soda 
½ t salt
1 c - 2 T sugar
½ c butter
Ener-G Egg Replacer prepared to equal 2 eggs
1¼ c mashed bananas (about 3 medium)
2 T sour cream
½ c chopped nuts (optional)

Blend butter, sugar, bananas, and sour cream. Add dry ingredients and mix well. Add the egg replacer last. Pour into greased and floured loaf pan. Bake at 350° in the lower third of a preheated oven for about an hour and 15 minutes or until a toothpick inserted in the center comes out clean.

*5/12/11 Breaking News: After sampling this loaf this morning, I think that it could definitely be improved by the addition of nuts, or maybe craisins, or something chunky. The texture is more cake like and it is very pale in color.

Both of these recipes can be made dairy-free by using shortening and substituting a dairy free sour cream. I have not tried them with soy margarine.