Kids and Allergies: Egg-free banana pound cake
Submitted by Debra on Thursday, 21 August 2008
No Comment
I'm not sure where the original recipe came from. It's on an index card in my mom's writing, but she doesn't remember ever making it.
I make it a lot, especially since Little Guy loves bananas, but only until they develop that first freckle. I cut the sugar, substituted egg replacer and boosted the fat from the original recipe. I think I could cut the sugar down to a half cup when the bananas are particularly overripe.
It's a very moist cake, so its counter life is short. In the summer, I usually freeze half .
The recipe is incredible flexible -- I've experimented with three different flours and two egg replacers. We like the graham flour and yogurt version best. And, yes, all baked goods in this house have neon frosting and sprinkles. It's all about presentation!
Eggless banana pound cake
Cream the butter and sugar. Beat in egg replacer. Combine dry ingredients and alternate with sour cream/yogurt. Mix well, then add bananas. Butter and flour a 9 inch tube pan (or cheat and use Baker's Joy, though that won't work for the soy allergic). Bake at 350 degrees for 50 minutes. Cool five minutes in the pan before turning onto a rack.
I usually bake two at a time and freeze one.
The guys' review:
Little Guy: Loves bananas. This is the first cake he ever asked me to bake, so it always will hold a special place in my heart.
Big Guy: Surprisingly, he loves it, too, and he hates bananas. Please don't tell him it has whole grain and fruit, though. Knowing that would ruin his day.
Copyright 2008 Debra Legg. All rights reserved.
I make it a lot, especially since Little Guy loves bananas, but only until they develop that first freckle. I cut the sugar, substituted egg replacer and boosted the fat from the original recipe. I think I could cut the sugar down to a half cup when the bananas are particularly overripe.
It's a very moist cake, so its counter life is short. In the summer, I usually freeze half .
The recipe is incredible flexible -- I've experimented with three different flours and two egg replacers. We like the graham flour and yogurt version best. And, yes, all baked goods in this house have neon frosting and sprinkles. It's all about presentation!
Eggless banana pound cake
- 1/2 c. butter or margarine, room temperature
- 3/4 c. sugar
- 2 eggs' equivalent of egg replacer -- I've used both Bob's Red Mill and Ener-G Egg Replacer.
- 1 1/4 c. very ripe mashed bananas
- 3/4 c. sour cream or yogurt
- 2 1/4 c. flour OR 1 1/8 cup white flour and 1 1/8 c. wheat flour OR 1 1/8 cup white flour and 1 1/8 c. graham flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 3/4 tsp. salt
Cream the butter and sugar. Beat in egg replacer. Combine dry ingredients and alternate with sour cream/yogurt. Mix well, then add bananas. Butter and flour a 9 inch tube pan (or cheat and use Baker's Joy, though that won't work for the soy allergic). Bake at 350 degrees for 50 minutes. Cool five minutes in the pan before turning onto a rack.
I usually bake two at a time and freeze one.
The guys' review:
Little Guy: Loves bananas. This is the first cake he ever asked me to bake, so it always will hold a special place in my heart.
Big Guy: Surprisingly, he loves it, too, and he hates bananas. Please don't tell him it has whole grain and fruit, though. Knowing that would ruin his day.
Copyright 2008 Debra Legg. All rights reserved.
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