Eggless Banana Bread | Eggless Banana Loaf

Rich and fruity banana loaf, tastes best toasted lightly
06/10/2016 7:33:02 PM vindhyadesai

Banana bread or banana loaf makes for a nice breakfast. It is fruity, lightly spiced with cinnamon and wal-nutty. You can make it ahead of time. It stores well for 2 days at room temperature or 3-4 days when refrigerated. It has a nice deep colour from the brown or muscavado sugar. I make it with wheat flour(atta) and tastes better if it is toasted with butter. The key to a good loaf of banana bread is to use ripe bananas which makes the bread moist. Do not over mix the batter especially because wheat flour makes a slightly denser and chewy crumb.

5.0 from 2 reviews
Eggless Banana Bread | Eggless Banana Loaf
 
Prep time
Cook time
Total time
 
Rich and fruity banana loaf, tastes best toasted lightly
Author:
Recipe type: Breakfast
Cuisine: World
Serves: 1 Loaf
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
  1. Sift wheat flour, baking powder, baking soda and salt in a mixing bowl. This is the dry mixture
  2. Mix in the cinnamon powder into the dry ingredients. Keep aside
  3. 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
  4. In another mixing bowl, add sugar
  5. Add sliced bananas and start mashing it with the sugar using a fork
  6. 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
  7. Add vanilla extract. Mix well
  8. Add oil into the banana mixture. Start mixing it slowly. Whisk it in until oil gets completely incorporated with the bananas
  9. Into this mixture, slowly add a third of the dry mixture. Fold it in scraping from the bottom of the bowl. Do NOT overmix
  10. Again add half the remaining dry mixture into the batter. Fold it in
  11. Repeat for remaining dry ingredients
  12. Add in the walnuts and raisins (drain water off the raisins before adding them in)
  13. Fold the walnuts and raisins in slowly. Ensure batter is well folded
  14. In the greased loaf pan, pour the batter in slowly. Scrape out all the mixture
  15. Smooth out the top of the batter in the loaf pan
  16. 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
  17. 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

 Stepwise:

Sift wheat flour, baking powder, baking soda and salt in a mixing bowl. This is the dry mixture
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Chop up the walnuts or pound into smaller pieces. Soak raisins in water
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Mix in the cinnamon powder into the dry ingredients. Keep aside
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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 
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In another mixing bowl, add sugar
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Add sliced bananas and start mashing it with the sugar using a fork
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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
IMG_9230 IMG_9234 IMG_9238IMG_9238
Add vanilla extract. Mix well
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Add oil into the banana mixture. Start mixing it slowly. Whisk it in until oil gets completely incorporated with the bananas
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Into this mixture, slowly add a third of the dry mixture. Fold it in scraping from the bottom of the bowl. Do NOT overmix
IMG_9250 IMG_9251 IMG_9252
Again add half the remaining dry mixture into the batter. Fold it in
Repeat for remaining dry ingredients
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Add in the walnuts and raisins (drain water off the raisins before adding them in)
IMG_9254 IMG_9256 
Fold the walnuts and raisins in slowly. Ensure batter is well folded
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In the greased loaf pan, pour the batter in slowly. Scrape out all the mixture
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Smooth out the top of the batter in the loaf pan
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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
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Let it cool on a wire rack. Slowly cut out the slices. 
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Serve warm with chocolate spread or orange marmalade along with a hot cuppa
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4 thoughts on “Eggless Banana Bread | Eggless Banana Loaf”

  1. What sort of utensil can be substituted if you do not have that loaf mould? In case you have to buy one what sort should one buy?

    1. This is a simple and basic bread loaf pan available on many online portals. But the loaf pan can be easily substituted with a cake tin or deep square roasting pan. Make sure to grease the pan with butter or oil before baking

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