Vegan Baking

Have you ever not used a recipe because you were unsure of how to work with a particular ingredient called for in that recipe? I know I have. In my case, my Everest was phyllo dough. No matter how good I had become at baking, for many years phyllo dough was the one ingredient I was afraid to tackle. In retrospect, I realize just how silly my fear was. Afterall, it's only dough. Sure, it has the reputation for being tricky to work with, but as I became a more confident baker, I realized that you can overcome this obstacle by following just a few simple rules.

Have you ever noticed how some pastries, cakes or breads seem to transgress cultures? Such as banana loaf? Growing up in South Africa, it was one of my favorite breads. Having moved to the United States, I now realize that Americans too have sort of a love affair with this beloved treat. And why not. The combination of sweet, ripe bananas; creamy butter; sugar and more creates a luscious and tender treat that is irresistible. And there are as many recipes for it than there are bakers who love to bake it.