We had some VERY ripe bananas just before we left for our trip to Gatlinburg, so I put the in the freezer (my mom’s idea) to save to make banana bread with.  The bananas smelled so sweet, so I changed up my usual recipe a bit and even tried out some new substitutes as well.

Michelle’s Super Substituted Banana Bread

Mix together in large bowl:

• 2 cups of organic whole wheat flour
• 1 1/2 tsp baking power
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• pinch of salt

Combine in small bowl:

• 2 Tbsp organic milled flax seed
• 6 Tbsp water

Then add to the small bowl:

• 5 very ripe brown bananas
• nearly 1 cup of natural organic sugar
• 1/2 cup organic unsweetened applesauce
• if you like nuts, add 1/4 cup chopped walnuts

Pour the contents of the small bowl into the larger one and mix thoroughly.

Pour into a greased 9×13 pan and sprinkle about 2 Tbsp of the flax seed over the top of the loaf.

Bake at 350 F for 60-65 minutes.

While cooling, sprinkle a little bit of cinnamon/sugar over the top of the loaf.

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Other Substitutes To Try in This Recipe

Egg Substitute (each equals 1 egg)

• Ener-G Egg Replacer (you can buy this in most grocery stores)- works well for most things, but NOT packaged brownies mixes.
• 1 Tbsp Milled Flax Seed plus 3 Tbsp water- works great especially with whole wheat flour
• 2 Tbsp cornstarch
• half of a banana, mashed
• 2 Tbsp water plus 2 tsp baking powder (1 tsp oil, optional)
• 1/4 cup blended tofu
• 1/4 cup applesauce plus 1 tsp baking powder
  

Oil Substitutes

• Applesauce
• Butter or margarine
  
• Shortening (use 1/4 more)
• Stiffly beaten egg whites
• Just about any fruit puree will work (cook the fruit and then puree in a food processor or blender)
• Soy Lecithin (can be found in health food stores)- I’ve never tried this one

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