Anyone who's ever attempted an MSPI diet for their infant has probably come across the same road blocks as me - it seems like EVERYTHING has dairy or soy in it. Cooking dinner and heck, even drinking something more exciting than a glass of water is a bit of a challenge these days.
Fortunately, I immediately sought out substitutes for commonly used ingredients, rather than trying to eliminate those items from my diet all together. Instead of milk, I buy almond milk. Instead of butter, I've picked up a margarine stick and a margarine tub that are marked parvae. Using my alternatives, I was able to make a pretty awesome banana bread. Here's how:
Ingredients:
1 1/4 cups sugar
1/2 cup MSPI-friendly margarine
2 eggs
1 1/2 cups mashed rip bananas
1/2 cup almond milk + 1 TBSP lemon juice
1 tsp vanilla
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
Directions:
Heat the oven to 350. Move the racks so the top of the loaf pan will be in the center of the oven. Grease a large loaf pan with canola spray.
Mix the sugar and butter. Stir in eggs. Add bananas, milk mixture and vanilla. Stir in flour, baking soda and salt. Pour into the baking pan.
Bake the 9-inch loaf pan about 1 1/4 hours or until a toothpick comes out clean. Cool 2 minutes. Wrap tightly and store for up to 4 days on the counter or 10 in the refrigerator.
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