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.

Carrot Bread - VEGAN

 

Browsing through pinterest and came across this recipe for carrot bread from a food blogger. It looked amazing! I thought it looks like the perfect way to get my toddler to eat some kind of vegetable. 

Even though the bread is great the way it is, I decided to make it vegan and I replaced the oil. I've had breads in the past that have just too much oil and it upsets my stomach. So I swapped out the oil for applesauce and the eggs for flaxseed mill. I think it came out great and best of all, my toddler ate it!! 

Note: Use a food processor if you have one for the carrots unless you want a workout 😉 

Carrot Bread

Makes 1 Bundt Cake or 2 Loaves | Prep Time: 10-15 minutes | Cook Time: 50 minutes | Total Time: 1 hour and 15 minutes

 

INGREDIENTS

4 Tablespoons Flaxseed Mill

¾ cup Water

3 cups All-Purpose Flour

2 Teaspoons Baking Powder

1 ½ Teaspoons Baking Soda

¼ Teaspoon Salt

¼ Teaspoon Allspice

2 Teaspoons Cinnamon

¾ cup Sugar

¾ cup Brown Sugar

1 cup Unsweetened Applesauce

1 teaspoon Vanilla Extract

4 cups Freshly Grated Carrots, about 2-3 large carrots

 

DIRECTIONS

1. Preheat oven to 350*F

2. Mix Flaxseed Mill and water in a small bowl and set aside for at least 5 minutes.

3. Combine flour, baking powder, baking soda, salt, allspice, and cinnamon in a bowl, and set aside

4. In a large bowl mix together the flaxseed mixture, sugar, brown sugar, applesauce, and vanilla extract.

5. Slowly add flour mixture into the wet ingredients, stir until just combined.

6. Fold in the grated carrot until mixed through.

7. Gently pour batter into a greased Bundt pan or separate into 2 loaf pans.

8. Place in the oven on the center rack and bake for 50 minutes or until a toothpick inserted in the middle comes out clean.

9. Remove from the oven and place the pan on a cooling rack and let rest for 5-10 minutes.

10. Gently remove bread from the pan(s) onto the cooling rack and let it cool off completely before serving.

Printable Recipe

Carrot Bread - PDF

Carrot Bread - 5x7 Card