What are some egg substitutes in banana bread that allow a more plant-based approach to baking but are still kidney friendly? Read on to find out!
Bananas and kidney disease
Wait! Hold the phone! Shouldn’t you avoid bananas with kidney disease? You’ve probably noticed that bananas are on the DO NOT EAT list for kidney disease, so why do we include them in this recipe?
Did you know that not everyone with kidney disease needs to limit their potassium? It’s true! Potassium needs vary from individual to individual and depend on a lot of different factors. Some people need to actually be eating MORE potassium.
If you’re not sure if you need to be watching your potassium, we recommend discussing with your Doctor or better yet a Renal Dietitian. Renal Dietitians specialize in the nutritional needs of people with CKD.
Bananas + portion size = can do food!
When it comes to potassium, portion size is key! While you may be concerned about the three bananas in this recipe, each serving of banana bread only has 190 mg of Potassium which is considered a low potassium food.
Let’s talk about egg substitutes in banana bread (and other recipes!)
Eggs are often part of many baking recipes, as they provide structure, leavening, texture, and flavor. However, if your goal is to follow a more plant-based diet, there are many alternative options. Let us help get you started!
Bananas
Using banana as an egg replacement adds moisture, sweetness, and a hint of banana flavor. This substitution works well in quick breads, muffins, cakes, and pancake recipes. Use this substitution when the banana flavor compliments the recipe.
We recommend using half of a ripe banana (approximately 1/4 cup mashed) for one egg. Depending on the recipe, you may need to increase the leavening agent by 1/2 teaspoon. (To avoid added sodium and phosphate we recommend mixing up your own phosphorus free baking powder or using this Ener-G sodium-free baking soda alternative.) Also keep in mind that a riper banana lends more sweetness and flavor to a recipe.
Applesauce
Applesauce is another great egg substitute in quick breads, muffins, and cakes. The flavor is subtle, but will add moisture and sweetness to your recipe. We recommend replacing 1 egg with 1/4 cup applesauce and increasing the leavening agent by 1/2 teaspoon. (Please see our note above about kidney-friendly leavening agents.)
Use applesauce when a recipe only calls for one egg as too much of this ingredient will affect the structure of the end product. (If a recipe calls for more than one egg, use applesauce to replace just one of the eggs.)
Flax or Chia Seeds
The consistency of flax and chia seeds (when combined with water) make them a great binder and source of moisture in baking. Use this substitution in brownies, cookies, quick breads, muffins and cakes. They also are a great source of fiber and omega-3 fatty acids. Keep in mind they both leave visible specks in the finished product and have a slightly “nutty” quality. Use them in a darker hued or textured recipes.
To prepare flax or chia seeds to use as an egg replacement, combine 2 1/2 tablespoons of water with 1 tablespoon of ground flax or chia seeds. Let it sit for 5-10 minutes before adding to a recipe.
Wondering about what amount of potassium works for you? Want to learn how to incorporate a plant-based approach to your diet?
Join ourFREE Kidney health monthly classor book a sessionwith one of our expert Renal Dietitians! We help people not only love their food again, but find the right holistic nutrition approach for nourishing kidney health.
Banana Bread
This kidney-friendly banana bread is a great way to enjoy bananas while keeping your potassium intake in check. We also love using a more plant-based approach to baking by substituting mashed banana for eggs.
Recipe developed by Clarissa Paimanta, RD and tested by Jennifer Krasilovsky, KidneyRD Intern 2021.
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Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Low Phosphorus, Low Potassium, Low Protein, Low Sodium, Plant-Based
Diet Type: CKD, Dialysis, VLPD
Servings: 10 servings
Calories: 244kcal
Author: Clarissa Paimanta, RD
Ingredients
- 3 medium over-ripe bananas about 1⅓ cup mashed or 300 grams*
- ⅓ cup coconut oil melted
- ⅓ cup brown sugar packed
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all purpose flour do not pack**
- 1 cup oat flour***
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- Optional ½ cup add-ons: sliced almonds chopped walnuts, vegan chocolate chips
- 2 tablespoons brown sugar or turbinado sugar
Instructions
Preheat your oven to 350℉. Line an 8-inch or 9-inch loaf pan with parchment paper for easier bread removal.
In a large mixing bowl, mash bananas with a fork or a potato masher.
Add melted coconut oil, brown sugar, granulated sugar, and vanilla and whisk to combine.
In a separate bowl, add your dry ingredients: all purpose flour, oat flour, baking soda, cinnamon, and salt and mix to combine.
Add the dry ingredients into the banana mixture and stir with a spoon (do not whisk) until just combined and no flour pockets remain. Do not over mix or your banana bread will turn out tough. If batter is too dry, add 1-2 tbsp of dairy-free milk as needed.
Optional step: Add your optional ½ cup of add-ons and fold until well distributed. Do not over mix the batter.
Pour batter into the lined loaf pan. Sprinkle 2 tbsp of brown sugar on the surface of the loaf before baking.
Place in the oven and bake for 50-55 minutes or until a toothpick inserted to the center comes out clean. Let cool for at least 15 minutes before removing from the loaf.
Notes
*Bananas: make sure to use over-ripe bananas for this recipe. Their skin should start having brown spots on them and the flesh should be mushy and sweet.
**Flour: make sure not to pack your flour when measuring otherwise the recipe will come out very dry. To measure properly, use a spoon to lightly scoop flour into your measuring cup, then level it off with a knife. Do not scoop flour directly into the measuring cup or shake the measuring cup to level off the flour.
***Oat Flour: For homemade oat flour, blend rolled oats first to a fine powder, then measure to 1 cup with the technique described above, and use without sifting to add a nice chew. If using store bought oat flour, make sure to measure properly without packing the flour.
Optional ½ cup add-ons: sliced almonds: 360 kcal | 30 gm fat | 14 gm protein | 2 gm carbohydrates | 0 mg phosphorus | 0 mg potassium
Nutrition
Calories: 244kcal | Carbohydrates: 40g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 173mg | Potassium: 199mg | Fiber: 2g | Sugar: 19g | Vitamin A: 23IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg
Tried this recipe?Mention @KNI_Care or tag #KNIrecipes!
KidneyRD Verdict
This banana bread did not last long around my house! Everyone agreed the turbinado sugar gave it a satisfying crunch. Next time I make it, I will freeze a few slices to reheat later in the toaster oven for an afternoon snack!
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