Bryanna, thanks again for your fast response on a replacer for egg replacer! I have another cupcake question (I can't seem to stop making cupcakes lately!). I'm planning on making banana split cupcakes from Vegan Cupcakes Take over the World, but one of my friends is allergic to bananas and I want to making a couple of banana-free cupcakes for her. Aside from changing the flavor, I'm thinking the banana might be some sort of binder and/or sweetener, so I was wondering if you have any suggestions as to what I might be able to replace it with (or should I just scrap the idea altogether?). Thanks sooo much for your help! The ingredients are (from VCTOTW): 1/2c pineapple preserves 1/2 c very ripe banana, mashed 1 1/4 c all-purpose flour 1/4 t baking soda 1 t salt 1/4 c granulated sugar 1/3 c canola oil 2/3 c rice milk 1 1/2 t vanilla extract 1/4 c finely chopped dark chocolate
