Secret to Baking: Banana Bread, and No-Waste Baking with Martha Stewart

     I love baking.  The complication with baking is that you do have to be precise because if you aren't you could invest from 30 minutes to several hours and then find out at the end that it was a total fail.  Having grown up in a place and time where veganism was so foreign baking as a vegan seemed to some extent to be almost impossible.  There are so many really great recipes out there that depend on some sort of animal product.  Well, thankfully, now we live in a day and age where there are a lot of really great resources.  I'm excited to explore them and share the results with you.

Okay, I also have to share this video with you, because even though it's kind of funny this is something that I really love about Martha- No Wasting!!

     A common question I get from a lot of non-vegans regarding baked goods, "What about the egg?"  Back in my ignorance my response was generally, "I just don't do things that wouldn't be the same without it."  Then, the most amazing thing was introduced to me- egg replacer... no, not egg beaters, and not egg whites those are all still eggs.  Specifically Ener-g Egg Replacer.  I thought that stuff was the cat's meeeow.  It still works in some very great applications, but today, for quick breads, pancakes, waffles, and a lot of bread baked goods I use ground flax seed to replace eggs.

     I have tried purchasing already ground flax seed, flax meal, and then flax seeds and grinding it myself with a coffee grinder.  Grinding my own flax seed has been my favorite method because it seems to have the most consistent results in baked breads.  The crumb is fluffy and moist, and it maintains a very nice browning effect.  The flax does not seem to contribute any sort of "flaxy" flavor, but that could change if a recipe requires a majority of eggs.  ... Something I should test... It's on the list now.

To make one flax egg:
1 Tablespoon of flax seed 
3 Tablespoons of warm water
Finely grind flax seed then mix well with warm water until it become viscous.  Use as needed.

This is my Mom's banana bread recipe.  I found this in her recipe card file.  I really love how easy and simple this recipe is, yet so delicious.

Ming's Banana Bread
1/3 Cup Shortening
2/3 Cup Granulated Sugar
2 Flax Eggs
1 3/4 Cup Flour (I did 1 Cup Whole Wheat and 3/4 Cup White for this)
1/2 teaspoon Salt
1/4 teaspoon Baking Soda
1 Cup Mashed Banana (Mashed and then measured to 1 Cup)

Preheat oven to 350 Fahrenheit, place rack in the middle-bottom rung, Grease a loaf pan (I use the wrapper from the shortening or vegan margarine). Cream together Shortening and Sugar until well combined.  Add Flax Eggs and cream until light and fluffy.  Meanwhile, sift together Flour, Salt, and Baking Soda.  Once wet mixture is light and fluffy add 1/3 of the dry ingredients and 1/2 cup of mashed banana.  Mix to combine then add remaining dry ingredients and mashed banana.  Mix until well combined.  Pour mixture into greased loaf pan and bake for 1 hour rotating once half way through in the oven.  The loaf is ready when a toothpick inserted in the middle comes out with few crumbs and the top is the color of a dark caramel. 

Jae photo bombing the banana bread