egg replacement:Re: Whole Wheat Banana Raisin Bread

[Guest guest]

laura,

if the extra banana and apple sauce doesn't work use soy flour.

replace 1 egg with 1 tablespoon of soy flour and one tablespoon of

water.

stacey

> Here it is finally!

>

> Whole Wheat Banana Raisin Bread

>

> 2 1/2 cups whole wheat flour

> 1 1/2 cups mashed ripe bananas (3-4 medium)

> 1 1/4 cups packed brown sugar

> 1 cup raisins

> 2/3 cup plain nonfat yogurt

> 1/2 cup fat-free cholesterol-free egg product or 2 eggs

> 1/3 cup vegetable oil (I use 1/3 cup unsweetened applesauce)

> 1 tsp baking soda

> 1 tsp salt

> 1 tsp vanilla

>

> Move oven racks to lowest position. Heat oven to 350 degrees.

Grease bottom only of 2 loaf pans, 8 1/2 x 4 1/2 x2 1/2 inches or 1

loaf pan, 9 x 5 x 3 inches. Stir together all ingredients until

smooth. Pour into pans.

>

> Bake 8-inch loaves 50-60 minutes, 9-inch loaf 1 hour - 1 hour 15

minutes or until toothpick inserted in center comes out clean. Cool

5 minutes in pans on wire rack. Loosen sides of laves from pans;

remove from pans to wire rack. Cool completely before slicing. Wrap

tightly and store at room temperature up to 4 days or refrigerate up

to 10 days. 24 slices per loaf.

>

> For any WW people out there, when I run this through the Recipe

Builder (online tool) I've got this as 2 points per slice.

>

> My latest loaf came out mushy in the middle and sunken on the top

(but still tastes fine). That happens fairly often so I'm thinking I

need to use real eggs, or less egg or less applesauce. I also forgot

to move the racks to the bottom so that might have helped too.

>

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