Rich and fruity banana loaf, tastes best toasted lightly
Ingredients
1¼ Cup whole wheat flour (175 Gm)
½ Cup 100 Gm sugar ( ¼ Cup muscavado[dark brown sugar] + ¼ Cup regular granulated)
3 sliced big ripe bananas
½ Tsp finely ground cinnamon powder
1 Tsp pure vanilla extract
½ Tsp baking soda
2 Tsp baking powder
9 Tbsp oil (sunflower oil/olive oil)
¼ Cup chopped walnuts
2 Tbsp golden raisins soaked in water
¼ Tsp salt or a big pinch
Method
Sift wheat flour, baking powder, baking soda and salt in a mixing bowl. This is the dry mixture
Mix in the cinnamon powder into the dry ingredients. Keep aside
Grease a loaf pan (9" X 5" or 2 pound) with oil or butter. Keep aside. Pre-heat oven to 180 C for at least 10 minutes
In another mixing bowl, add sugar
Add sliced bananas and start mashing it with the sugar using a fork
When the bananas break into smaller pieces, use a potato masher or the back of spoon to mash all bananas into a uniform mixture. There should not be any visible banana lumps
Add vanilla extract. Mix well
Add oil into the banana mixture. Start mixing it slowly. Whisk it in until oil gets completely incorporated with the bananas
Into this mixture, slowly add a third of the dry mixture. Fold it in scraping from the bottom of the bowl. Do NOT overmix
Again add half the remaining dry mixture into the batter. Fold it in
Repeat for remaining dry ingredients
Add in the walnuts and raisins (drain water off the raisins before adding them in)
Fold the walnuts and raisins in slowly. Ensure batter is well folded
In the greased loaf pan, pour the batter in slowly. Scrape out all the mixture
Smooth out the top of the batter in the loaf pan
Keep the loaf pan in the centre rack. Bake for 35-40 minutes till done. Mine took 38 minutes. After 30 minutes check for doneness by inserting an unused toothpick in the centre and see if it comes out clean. Bake if it is still wet in the centre till done. Keep checking every 2-3 minutes thereafter
Let it cool on a wire rack. Slowly cut out the slices. Serve warm with chocolate spread or orange marmalade along with a hot cuppa
Notes
Sifting all dry ingredients together ensures they get mixed evenly
Bananas not only add flavour they also act like a leavening agent and keeps the bread soft and moist
If you do not have muscavado sugar (molasses added sugar) then use only regular sugar fully (1/2 cup). Muscavado sugar adds a nice colour and tastes better
A pinch of salt balances the sweetness of the bananas
Use any light oil you have. If using olive oil, use regular filtered and not extra virgin olive oil
Use regular atta or whole wheat flour for this recipe
Soaking the raisins makes them plump and juicy and keeps the banana bread moist
Bananas and oil take time to mix into an even mixture. Mix it slowly, bananas emulsify with the oil and you get a nice even mixture
Store the remaining loaf wrapped in cling wrap. Toast before serving again. Refrigerate, if keeping it more than 2 days
Recipe by Food Of Interest at https://foodofinterest.com/eggless-banana-bread/