Egg Free Banana Bread

My oldest bird has food allergies...milk, eggs, and peanuts. I was reminded of this great recipe when a friend mentioned her egg allergy and how hard it is to find good baked goods that do not contain eggs. This is a favorite for the whole family. The batter also works well to make muffins (bake them for about half the time). It also freezes well. Hope you love it, too!

Egg Free Banana Bread

This is a really flexible banana bread recipe that doesn't use any eggs. You won't find many eggless banana bread recipes, and you certainly won't find many banana bread recipes (with or without eggs) that taste THIS good! Whether allergic to eggs or not, it's a treat! To top it off, it's amazingly versatile. If you're out of something, it's easy to substitute something else. Or change it to have some variety. Almost any way you could make it, it's totally moist and totally delicious!!!

Ingredients:

• 1/2 c shortening (can substitute part butter, margarine, applesauce, or yogurt)

• 3/4 c organic cane sugar (can substitute white sugar or part brown sugar)

• 1 1/2 c wheat flour (can use all-purpose white or part oat flour)

• 1 tsp baking soda

• 1 tsp sea salt (can use iodized table salt)

• 1/2 tsp cinnamon (optional)

• 4 small ripe bananas (can substitute 1/4 cup of sugar for one banana)*

• 1 tsp vanilla extract (optional)

Preheat oven to 325° F. Lightly grease 8 x 4 bread loaf pan.

Cream shortening and sugar in large bowl. Slowly sift in flour, baking soda, salt, and cinnamon. Mash bananas in separate bowl and then add in to large bowl and mix. Add vanilla extract. Can also add nuts, chocolate chips, raisins, or other fruit if desired. Pour batter into greased pan.

Bake for 60 minutes or until knife comes out clean.

Allow to fully cool before slicing