With the egg price rising here in Cape Town and the farmers concerned about the supply of eggs in the next few months, I set about to see if I could create egg free recipes that taste just as good as the “eggful “ones.
I turned my attention on a South African classic: Banana Bread. I am really chuffed with this recipe, I think even, dare I say, Vegans will be enthusiastic about it, if they left the chocolates chips out.
I took my stick blender and whizzed up a tin of pears to make the pear puree,but I drained off the syrup first.
While experimenting, there are a few things that I have discovered. The first is that eggless recipes take longer to bake. You need to use more than the “toothpick in the bread comes out clean method”. Press the top of the loaf to make sure it springs back quickly. If you think the top of the loaf is getting too brown, place a piece of tin foil on top to prevent it going too brown.
Secondly, I’ve been so surprised with how delicious these recipes are and just how long they stay moist. This banana bread freezes really well too.
Find the recipe on my Youtube Channel, Everyday Baking with Grace Stevens Give it a share if you love the recipe. Subscribe if you want to be the first to get the latest uploads.
125ml brown sugar
125ml pear puree
125ml cooking oil
2ml vanilla extract
5ml baking powder
70g chunky chocolate chips
Preheat oven to 180ºC and grease a loaf tin.
Mash the bananas with the sugar.
Add the pear, oil and vanilla and mix well.
Add the dry rest of the ingredients and mix until completely combined.
Spoon into the prepared loaf tin and bake for 60 minutes or until completely baked.
Eggless Chocolate Chip Banana Bread
- 4 bananas
- 125ml brown sugar
- 125ml pear puree
- 125ml cooking oil
- 2ml vanilla extract
- 500ml flour
- 5ml baking powder
- 5ml bicarb
- 5ml cinnamon
- 70g chunky chocolate chips
- Preheat oven to 180ºC and grease a loaf tin.
- Mash the bananas with the sugar.
- Add the pear, oil and vanilla and mix well.
- Add the dry rest of the ingredients and mix until completely combined.
- Spoon into the prepared loaf tin and bake for 60 minutes or until completely baked.
- Cool on a cooling rack. Serve with butter.