Whipped up Nutmeg Banana Bread (Eggless)

Name: Whipped up Nutmeg Banana Bread (Eggless)
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 12 serving(s)
Ingredients: 1/3 cup shortening; 2/3 cup sugar (I used Z-Sweet sugar substitute); 1 3/4 cups spelt flour (I used the white); 1 teaspoon nutmeg (ground fresh); 1/3 teaspoon sea salt; 2 teaspoons baking powder; 1/4 teaspoon baking soda; 1 cup banana (mashed- 2 large or 3 small); 1 cup whipped topping

Submitted by Chef Joey Z.

"This banana bread is very mild tasting. If you like a stronger banana flavour add some banana extract to the mix."

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photo by Chef Joey Z.

Ready In:: 1hr 15mins
Ingredients:: 9
Serves:: 12

ingredients

¹⁄₃ cup shortening
²⁄₃ cup sugar (I used Z-Sweet sugar substitute)
1 ³⁄₄ cups spelt flour (I used the white)
1 teaspoon nutmeg (ground fresh)
¹⁄₃ teaspoon sea salt
2 teaspoons baking powder
¹⁄₄ teaspoon baking soda
1 cup banana (mashed- 2 large or 3 small)
1 cup whipped topping

directions

Preheat oven to 350°F.
Oil and flour an 8x3x3-inch loaf pan.
In the bowl of your electric mixer, cream the shortening and sugar together until light and fluffy.
In a separate bowl sift the flour, sea salt, nutmeg, baking powder and baking soda together.
Mash your bananas in a separate bowl.
Alternately add the banana and flour mixture into the shortening sugar mixture.
Mix until smooth.
Gently fold in the whipped topping. Smooth the top of the banana bread so its even.
Pour into your prepared loaf pan.
Bake for 50-60 minutes or until a skewer comes out clean.
Cool on a wire rack for 15 minutes, then remove from the loaf pan and finish cooling completely.
Once its cool, wrap in tin foil and store overnight in the fridge before cutting.
Bon Appetit!

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RECIPE SUBMITTED BY

Chef Joey Z.

<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent. In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico. I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music. My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free! We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert. I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not. Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)

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