Go Bananas

RECIPE: Banana Bread (dairy and egg free but SO good!)

I love to bake so it was a little much to take when we found out about Zoe's dairy and egg allergies. After some trial and error I have now perfected my banana bread and it tastes even better than those with butter and eggs! My husband raves about it, saying it's the best banana bread he has ever had...and, being one of his favorite indulgences, he has tried a few in his lifetime!

1 1/4 cups sugar

1/2 cup Crisco Butter Flavor Baking Sticks (you can use butter or any other butter substitute you like but this gives it a nice, buttery flavor)

1/2 cup applesauce (or 2 large eggs)

1 1/2 cups mashed very ripe bananas (3 medium)

1/2 cup soured soymilk* (or buttermilk)

1 teaspoon vanilla

2 1/2 cups all-purpose or whole wheat flour

1 teaspoon baking soda

1 teaspoon salt

1 cup chopped pecans or walnuts, if desired

*1. Make soured soymilk: add 2 teaspoons white vinegar to 1/2 cup of soymilk and set aside (you can also do this trick to regular milk in place of buttermilk in any recipe)

2. Move oven rack to low position so that tops of pans will be in center of oven. Heath oven to 350 degrees. Grease two loaf pans with shortening.

3. Mix sugar and butter substitute in large bowl. Stir in applesauce (or eggs) until well blended. Stir in bananas, soured soymilk or buttermilk and vanilla; beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts, if using. Divide batter evenly between pans.

4. Bake 30 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on wire rack.

5. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about two hours, before slicing. Wrap tightly and store at room temperature up to four days, or refrigerate up to ten days.

These tasty little loaves are great to make for company or for friends coming over for afternoon coffee. Make mini ones to wrap in festive packaging to give as Christmas gifts!