If you are a vegetarian and want to prepare baked goodies, you know how difficult it is to find eggless recipes and to make them taste good. After several trials and errors, and a lot of research on egg subsitutes, I have discovered that eggless baking is not so difficult after all.



Here's a recipe for eggless banana bread that I'm sure you'll love.

Eggless Banana Bread

Ingredients

• 2 cups all-purpose flour (maida)

• 1 cup brown sugar or regular white sugar

• 4 cups mashed banana (over-ripe bananas mashed in blender)

• 1/2 cup vegetable oil

• 1 tsp baking soda

• 1/4 tsp baking powder

• 1/4 tsp salt

• 1 tsp vanilla essence

• 1/4 cup toasted, chopped, unsalted walnuts or pecans (optional)

Preparation

1. Preheat the oven to 450F.

2. Sift the flour, baking soda, baking powder, and salt.

3. In a large bowl, whisk oil and sugar. Add the mashed banana and stir in the flour a little at a time. Whisk for 2-3 minutes to make sure all the ingredients are mixed properly and there are no lumps. The banana bread batter should be thick and pourable.

4. Grease a bread pan with vegetable oil, and pour in the banana bread batter.

5. Bake for 45-50 minutes. Insert a knife in the center of the baked bread to make sure the batter's cooked (knife should come clean).

6. Cool for 5 minutes before removing the banana bread from the pan and cool on a wire rack for 10-15 minutes.

7. Cut into thin slices and serve immediately or cool the bread to room temperature and wrap it in plastic wrap. Banana bread tastes even better the next day ... if you can hold out that long.