A healthy-ish eggless banana bread recipe
YOU HAVE TO TRY THIS ONE !! It is a mega super hit Eggless Banana Bread! It is one that will rake in every tough customer. This recipe will make you a Star 💫 ! It may seem like I am over selling this recipe, but believe me, it is one easy way to make a lot of people at home happy !
I am a novice baker…I have been one for at least 10 years now LOL ! I stick to baking muffins, simple breads and basic cakes. I think about expanding my baking horizon but I am quite scared. The picture perfect baking posts I see on the internet are intimidating, one day soon I shall try to overcome this fear !
But for now,TRUST ME…this recipe is easy peasy and you will love it. This is a banana bread recipe that I have been baking for at least 10 years now. It has always turned out moist and delish ! Banana is an amazing egg substitute, adds a very palatable sweetness and the aroma when mixed with nutmeg and cinnamon is heavenly !
I found a basic eggless banana bread recipe on a blog in 2007, that blog doesn’t exist anymore. Initially I stuck to the recipe and followed it to the T. As I got used to it, figured out the right texture, temperature to bake it in, the right sweetness level for us, etc., I started experimenting a little by adding more flavors or mix ins to it. The basic recipe is solid…so it has withstood all my trials ! Thank you, wherever you are..I am sorry I do not remember the blogger’s name.
- Use a 50-50 mix of whole wheat pastry flour and all purpose flour blend; or use all purpose flour only or just whole wheat pastry flour.
- Add any chopped nuts of your choice.
- Mix in any kind of chocolate chips.
- Adding nutmeg powder, cinnamon powder and vanilla extract is optional.
- Add any aromatic spices like cardamom or chai tea masala for a unique Indian dessert like flavor.
- You don’t need a stand mixer. Puree bananas in a blender or mash in a bowl using a potato masher.
- I love using a bundt cake pan, but this recipe can be baked in an 8×8 square pan (25-30 minutes cook time) or as muffins (around 20 minutes cook time).
- Always do the toothpick test to check for doneness.
- Light colored non stick pans take longer, glass pans need lesser time, so adjust time based on material of the pan.
- Use organic cane sugar or granulated sugar or maple syrup as sweetener.
Recipe : Eggless banana bread:
- Ripe bananas – 4
- Melted butter – 1/3 cup
- Vanilla extract – 1 teaspoon
- All purpose flour – 3/4 cup
- Whole wheat pastry flour – 3/4 cup
- Coconut palm sugar – 3/4 cup
- Salt 1/4 – teaspoon
- Baking soda – 1 teaspoon
- Baking powder – 1 teaspoon
- Nutmeg – 1/4 teaspoon
- Cinnamon powder – 1/4 teaspoon
- Semi sweet mini chocolate chips – 1/4 cup
- Chopped walnuts – 1/4 cup
How to :
- To the bowl, add the 4 ripe bananas ( ripe to the point that the bananas look dark brown/black), sugar and melted butter and mash well together, you can leave some small chunks of bananas for the burst of flavor.
- Add in the vanilla extract and mix well.
- In a separate bowl, mix all the dry ingredients together. (all the ingredients in red font)
- Gently mix the dry ingredients into the wet ingredients and mix well. Mix only in one direction. Clockwise ideal. Batter should be in the consistency of a pancake batter.
- Preheat oven to 375 degree Fahrenheit.
- Grease the bundt cake pan with butter making sure the entire surface is covered in butter.
- Pour this batter into the greased pan and bake for 25 – 30 minutes. Always set timer to the minimum required time and keep increasing it if needed. As in, set timer to 25 minutes, check for doneness and add another 5 minutes if needed.
- A knife, skewer or toothpick, when inserted in the center of the bread should come out clean. If it does, your banana bread is ready.
- Remove from oven carefully, let it sit on the counter for at least 5 minutes before you unmold. Run a blunt butter knife around the edges to help loosen it from the pan.
- Once it is cool enough to handle, gently unmold onto a cutting board, slice it to desired thickness and enjoy !
- Store in a tupperware either in the refrigerator or on the kitchen counter. It doesn’t last long in our home so I leave it on the counter.