Big Guy was not going to like banana bread at all. At least, that’s what he told me when he saw me reach for loaf pans instead of muffin tins last weekend.

“Why don’t you just make banana cupcakes,” he moaned. “You know I like those. I don’t like this … this … this stuff.”

I could afford to take the moral high road on this one, because I knew the smell would get to him. I shrugged. “Give it a try. You might.”

A few hours and a half a loaf later, he kept cramming it into his mouth. I guess he still was trying to decide.

The recipe is based on one in Rosemarie Emro’s “Bakin’ Without Eggs.” I cut the amount of sugar and swapped out whole-wheat flour for half the white. I also used buttermilk where she’d used a combination of low-fat milk and white vinegar. I always have buttermilk around, though I realize that not everyone does.

The result was a firm, but not overly moist, bread. The top was crunchy at first, though it softened considerably after a day under the cake plate.

Oh, and Big Guy wanted it for breakfast for the next four days. I guess he decided that he liked it.

Egg-free banana bread

• 3/4 c. sugar
• 1/3 c. butter or marine, at room temperature
• 1 c. mashed banana
• 1 c. whole wheat flour
• 1 c. white flour
• 1 1/2 tsp. baking powder
• 1 tsp. soda
• 1/4 c. plus 2 tbl. buttermilk

Cream sugar and butter for one to two minutes until light and fluffy. The original recipe says to use a hand mixer, though I doubled the recipe and put a hurt on my hand mixer. It smelled smokey and might not work again.

Slowly add banana. Combine dry and add alternately with buttermilk, mixing well after each addition. Pour into a 9x5x3 loaf pan coated with cooking spray. Bake 50 to 60 minutes at 325 degrees.  Cool in pan for 10 minutes before removing.

Copyright 2010 Debra Legg. All rights reserved.

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