OT have no bananas?

They are also excellent in chocolate milkshakes and mix up so smoooooooooth!

Thanks Polly! I wouldn't have ever thought of it! And I sometimes hate to wait three or four days for those bananas to ripen!

Dannielle

Polly Esther wrote:

If you need help to eat this bananna bread in a hurry, I'll try to be there before dark! Barbara in SC "Polly Esther"

Howdy!

Replace the oil w/ applesauce (baby or otherwise ) and you'll have the most moist, delicious banana bread ever. And healthier, too.

Hmm... I'm thinking beer bread for today. Older son is coming for a visit--that's excuse enough. ;-D

Ragmop/Sandy--wondering which quilt he'll ask for...

Yogurt is also good for moistening baked goods (soy yogurt also works for those of us who don't eat milk products).

Yeesh! Sandy. I had to take 2 trips through that one. You mean 'baby' applesauce or grownup. You don't mean 'baby' oil Errk, yuck, weird. I honestly do believe I could toss in a handful of chopped up styrofoam and the guys around here would declare it wonderful . . . but I just didn't know about the baby oil. =) Forget sharing. I'm always proud when they don't eat the cake pan. It could happen. My recipe doesn't call for oil but I'm wondering if about 1/3 cup of applesauce would be good instead of the one egg the recipe does call for. The nut bread was for our children who lost their belongings and most of their home to Katrina. They made a little trip to North Carolina - their first 'away' since the storm. We know it will be so good for them to not have to look at destruction for a few days. Polly

"Sandy Ellison" > wrote >

Sandy Ellison wrote in news:C0D55D53.6500% snipped-for-privacy@sbcglobal.net:

Or sub the applesauce for the eggs too ;-)

Hah! Polly, you are brilliant! Thanks for that Most Useful piece of inpho. I can feel banana bran muffins welling up inside...

;-D

Eeeeeewwwww.... ;-)

Howdy!

LOL

APPLESAUCE -- unsweetened applesauce preferred, substitute measure for measure.

*But if you must use baby oil then slather it on before you eat the banana bread and you'll be too slippery for the guys to catch you and the bread.

Substitute for the egg: 1 or 2 egg whites

Here's some others I don't use: What is a good substitute for eggs?

Ener-G Egg Replacer - follow directions on box.

2 tbsp corn starch = 1 egg 2 tbsp arrowroot flour = 1 egg 2 tbsp potato starch = 1 egg 1 heaping tbsp soy powder + 2 tbsp water = 1 egg 1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg. 1 banana = 1 egg in cakes.

Stuff around your kitchen:

1 whole egg = 2 tbsp water + 1 tbsp oil + 2 tsp baking powder 1 egg = 1 tbsp ground flax seed simmered in 3 tbsp water 1 egg = 2 tbsp water + 2 tsp baking powder egg white = dissolve 1 tbsp plain agar powder in 1 tbsp water. Whip, chill and whip again. ~~~~~ There are others, of course, but I'm sticking w/ the egg whites, they're cheap & easy, like... well, nevermind. ;-D

Best wishes to your kids; safe journey.

Ragmop/Sandy--not naming the nuts, either

FWIW, I've had better luck doubling the amount the box says to use. But then, I'm not using wheat flour (or any gluten-containing flour), so that may have something to do with it.

Lots of nuts at my house. Especially at breakfast. ;-)

Just from personal experience, this stuff works!! SInce DS is allergic to eggs (as in anaphylactic shock-allergic!), we cut ALL eggs out of our diets - for the entire family . Let me tell you, there are days I would give anything for a ham and cheese omelet and DH would kill for a fried egg sandwich. This product will *not* work for those (though the box has a picture of a quiche on it, so ....???). HOWEVER!!! If you are baking and can't use eggs, this works wonders! I made banana bread (see what y'all started!) yesterday and used this instead of eggs. DH has already eaten nearly an entire loaf! Have also used it in cakes and such, and nobody can tell that there was an egg substitute in the mix!!!

Larisa

I just baked some too and it was so good I had to make more, so the banannas are ripening on the counter. The babyfood is a good idea! I'll have to file that one away. Good thinking, Polly! I put almond extract and topped the loaves with sliced almonds for a change and it was very good! chipper

Um, in that case Trish, maybe next time use a little less bran.... ;P

chipper (doncha just hate that 'welling feeling'?)

ROTFLMAO!!! I meant the desire to *make* some was welling up inside, you dreadful people! Now I have an awful mental picture involving dire rear. I don't think I'll make those muffins after all... =:-0

Might be safer to make shortbread instead? ;->

how about some scrummy oat fudge slice? oats are so good for you. the cocoa in it makes is fudgey. quick and easy to make and is excellent for arvo tea. :) much better than bran muffins, lol. cheers from across the ditch on a sunny winter day (has been quite a few of those this yr, odd). jeanne

I have seen threads wander down many roads here but this one is really something. Today's project was to make cake frosting with no-fat cream cheese. It didn't exactly set up. I had to spoon it back on the cake a couple of times and finally just put it in the refrigerator. It's the first time Great Aunt Abigail's Waterford cake pedestal ever sat on a Studebaker drip pan. We're not very formal here in the Swamp. It's a really good frosting, just a bit soupy at room temp. Polly

Did the recipe call for a tablespoon or so of pineapple juice?

Only I found a recipe for cream cheese frosting and it called for pineapple juice, and came out rather soupy as well. I admit I was looking for one in particular that would have a hint of pineapple to go on a particularly nice carrot cake.

NightMist carrot cake here: