I am thinking of baking a low cholesterol version of the refrigerator banana cake in RHC. In some of Rose’s other recipes, she allows 2 eggs to be replaced with 3 egg whites. Would that substitution work in this recipe? Can this recipe be baked in a 9 x 5 loaf pan?
A few days ago I baked Rose’s Pumpkin Walnut Ring substituting the whole eggs for 3 egg whites. I drizzled a soy ganache on top. At first bite I hated it. It was like biting into a pillow-way too soft. But the next day it was more dense and the day after that it was delicious. Rose does mention that cake benefits from sitting a day or two. I would have baked that cake again today but I need to buy more pumpkin.
I do have bananas though.