“Time flies like an arrow. Fruit flies like a banana.”
Lately, I’ve been loving bananas. For that reason, I decided to make them the subject of my first “Misfit Baking 101″ installment.
And what’s not to love about this versatile fruit? Sliced over cereal, blended into smoothies, or just peeled and eaten as is. Not to mention banana bread! It’s all good… But could there be more? There is.
Banana’s are an amazing egg replacer. Virtually fat free, and completely free of cholesterol, bananas do all the binding you need. 1/4 cup mashed banana = 1 egg. I puree mine, so there are no chunks.
Banana’s can also be used to replace up to 1/2 (or with some experimentation, all) the fat in a recipe. 1/4 cup mashed banana = 1/4 cup butter or oil.
Things to know…
Unless you like cookies that are soft and cakey, don’t exceed 1/4 cup banana.
There will be a banana flavour, so be sure that it compliments your recipe.
The riper the better. I throw them in the fridge and use them when they are completely black. So long as there are no signs of mold, they are ok to use.