Spiced Banana Bread (Trial)

 My mom has been making a recipe for Banana Spice Cake for years. She got the recipe through a recipe card subscription.  I love it but I wanted to see if I could make an egg-free version. I also used Crisco Vegetable Shortening instead of butter.  It tastes great, but I think the Crisco made the outside a little too crusty. My boys like it so I wanted to share it with you. 

Banana spice bread

 

INGREDIENTS

1 cup Vegetable Shortening

1 cup Sugar

½ cup Brown Sugar

1 teaspoon Vanilla

½ Cup Water

4 Tablespoons Flaxseed Meal

2 ripe Bananas, Mashed

2 ½ cups Flour

1 teaspoon Baking Powder

1/4 teaspoon Salt

1 teaspoon Cinnamon

¼ teaspoon Nutmeg

1/8 teaspoon Ground Cloves

DIRECTIONS

1.       Preheat oven to 350*F

2.       In a stand mixer cream together the vegetable shortening, sugar, and brown sugar. Make sure it is nice and fluffy.

3.       While the mixer is working, combine ½ cup water and 4 tablespoons flaxseed meal in a small bowl and let it sit for about 5 minutes.

4.       In a separate bowl sift all dry ingredients together. Set aside

5.       Add the vanilla to the mixer then slowly add the flaxseed meal.

6.       Carefully add the flour mixture to the mixture and let it just come together.

7.       Divide the batter into two greased loaf pans or use one Bundt pan.

8.       Bake for about 50-60 minutes, or until a toothpick inserted the middle comes out clean.

9.       Take out of the oven a let cool for about 10 minutes in the pan, then remove from pan and let cool completely on a cooling rack.