Eggless Banana Bread

A healthy-ish eggless banana bread recipe

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 đź’« ! 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.

NOTES :

  1. 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.
  2. Add any chopped nuts of your choice.
  3. Mix in any kind of chocolate chips.
  4. Adding nutmeg powder, cinnamon powder and vanilla extract is optional.
  5. Add any aromatic spices like cardamom or chai tea masala for a unique Indian dessert like flavor.
  6. You don’t need a stand mixer. Puree bananas in a blender or mash in a bowl using a potato masher.
  7. 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).
  8. Always do the toothpick test to check for doneness.
  9. Light colored non stick pans take longer, glass pans need lesser time, so adjust time based on material of the pan.
  10. Use organic cane sugar or granulated sugar or maple syrup as sweetener.

Recipe : Eggless banana bread:

Ingredients :
  1. Ripe bananas – 4
  2. Melted butter – 1/3 cup
  3. Vanilla extract – 1 teaspoon
  4. All purpose flour – 3/4 cup
  5. Whole wheat pastry flour – 3/4 cup
  6. Coconut palm sugar – 3/4 cup
  7. Salt 1/4 – teaspoon
  8. Baking soda – 1 teaspoon
  9. Baking powder – 1 teaspoon
  10. Nutmeg – 1/4 teaspoon
  11. Cinnamon powder – 1/4 teaspoon
  12. Semi sweet mini chocolate chips – 1/4 cup
  13. Chopped walnuts – 1/4 cup

How to :

  1. 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.
  2. Add in the vanilla extract and mix well.
  3. In a separate bowl, mix all the dry ingredients together. (all the ingredients in red font)
  4. 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.
  5. Preheat oven to 375 degree Fahrenheit.
  6. Grease the bundt cake pan with butter making sure the entire surface is covered in butter.
  7. 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.
  8. 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.
  9. 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.
  10. Once it is cool enough to handle, gently unmold onto a cutting board, slice it to desired thickness and enjoy !
  11. 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.

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