The brown bananas on the kitchen counter were looking like they were on the verge of oozing, which of course means it is time to whip up a batch of my favorite banana bread recipe. I came across this recipe on Pinch My Salt at least two years ago after googling for a whole wheat version. The recipe is from a King Arthur’s Flour cookbook but I follow Nicole’s suggestion to add 1/4 cup of applesauce and 1/4 cup of wheat germ.
I had already creamed the butter and sugar tonight when I opened the fridge and found only one egg. This made for a prime opportunity for a second experiment with substituting with flaxseed. My first experiment would have passed for Passover matzah. On the side of the ground flaxseed box there is a section outlining its use as a substitute for eggs and oil. I love that it ends with this admonition: Don’t give up if your results aren’t perfect the first time! Translation: We’re settin’ you up for failure! Cheerio!
If you want to substitute flaxseed for eggs, use one tablespoon of ground flaxseed mixed with three tablespoons of water for each egg. Tonight I mixed the flaxseed and water together before adding them. It made a gooey mixture. During my first attempt, I just added both the water and the flaxseed separately, directly into the batter. Maybe someone out there well versed in the care and feeding of flaxseed could chime in if combining these ahead of time really is the key.
Tonight it seemed to make a difference. The batter looked perfect and it is baking in the oven as I type. Smells good.