Eggless Banana Bread | Eggless Banana Loaf

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 3 reviews

Eggless Banana Bread | Eggless Banana Loaf

 

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Prep time

30 mins

Cook time

40 mins

Total time

1 hour 10 mins

 

Rich and fruity banana loaf, tastes best toasted lightly

Author: Vindhya Desai

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

3.5.3208

 Stepwise:

Sift wheat flour, baking powder, baking soda and salt in a mixing bowl. This is the dry mixture
   

Chop up the walnuts or pound into smaller pieces. Soak raisins in water
  

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