How are you guys doing? It’s been a while that I blogged, almost 2 weeks. I’ve not been up to much besides taking a short break to enjoy some time in Alaska. The cool and pleasant weather was such a welcome break from Louisiana’s hot, humid and dry summer! The mammoth glaciers are truly mesmerizing and the unique wildlife is another thing you must see if you visit Alaska. Spotting a moose, reindeer, elk, wood bison et al was very exciting! We didn’t get a chance to see the Northern lights due to the long daylight hours in July, but it was an amazing and welcome break overall. Here are some pics of beautiful Alaska, though my pics do no justice since the weather was bad when we went to see the glaciers.
Getting back to today’s post, let’s talk about this easy banana bread recipe. What do you do with overripe bananas? I’m sure most of you would unanimously agree that banana bread would be the likely choice. Or 2 ingredient banana pancakes? Fritters? banana ice cream? Or freeze them and use in smoothies?
BANANA BREAD INGREDIENTS
You will need basic ingredients for this easy, moist banana bread recipe. Flour, leavening agents, sugar, milk, vanilla extract to flavor it up, and bananas of course. You could also add some cinnamon if you like. I’ve used oil instead of butter, which also makes this homemade banana bread really moist. You can replace the oil with melted butter. This eggless banana bread is good even without any eggs. Bananas have been used as a replacement for eggs. And in the case of this recipe, it does the same along with giving it the yummy banana flavor. You can add up to 3 bananas in this recipe, however, if the bananas are overripe and sweet, I find 2 bananas work just right. You can easily use this recipe to make vegan banana bread by swapping the milk with some almond, soy milk or any plant-based milk of your choice.
HOW TO MAKE BANANA BREAD?
Once you gather all your ingredients, simply mix the wet and dry ingredients, pour the batter into your loaf tin and bake, that’s about it! You don’t really need any special equipment, no mixer or hand beater. Just 2 bowls, whisk and a spatula to prepare this incredibly easy quick bread batter. I absolutely love making quick breads, some of my favorites that I make often are zucchini bread, pumpkin bread, and lots of variation to this basic banana bread recipe, such as-
Addition of chocolate chips to make a chocolate chip banana bread Addition of strawberries or blueberries to make make a strawberry banana bread or blueberry banana bread Or add some chopped pecans to make a banana pecan bread Or throw in some cranberries to make a banana cranberry bread And one of my favorite variation, of course, chocolate banana bread. Some cocoa powder and chocolate chips make this bread even better. But then, it does make anything better, isn’t it?
Today, I added some chopped walnuts for this banana walnut bread recipe. I love biting into those tiny walnut bits. It pairs excellently well with the flavor of the bananas. This easy banana bread recipe is so good, soft and light, that it could easily pass off as a banana cake. It is the best ever banana bread that I’ve had. You could also make banana muffins with the same batter. My next quest would be to try and make a healthier version of this easy banana bread recipe. I intend on replacing the flour, oil, and sugar. I will definitely share that healthy banana bread recipe if I love how it turns out! For now, I hope you will give this easy banana bread recipe a go, and if you do, I’d love to know how it turned out for you. You can try any of the suggested variations mentioned above too.
ENJOYED THIS EASY BANANA BREAD RECIPE? YOU MAY ALSO LIKE THESE SIMILAR LOAF CAKES
Eggless mango loaf cake Date and walnut loaf (eggless) Eggless marble cake
STEP BY STEP INSTRUCTIONS TO MAKE EASY AND MOIST, EGGLESS BANANA NUT BREAD
1.Preheat the oven to 350 degrees F / 180 degrees C, position a rack in the middle of the oven. Grease a 9 x 5-inch loaf pan with little oil and dust with flour to coat the pan, or you may use parchment paper. {My loaf pan dimensions- 25.5 cms x 11.5 cms (10 x 5 inches), height of 7 cms}. 2.In a medium mixing bowl, sift all the dry ingredients twice (1.5 cups flour, 1.5 tsp baking powder, and 1/4 tsp baking soda), from a height. Add 1/2 tsp salt, whisk until well combined. Set aside.
3.Transfer the bananas (1 cup mashed) in a medium-sized bowl, mash using the back of the fork.
4.Add all the other wet ingredients (3/4 cup sugar, 1/3 cup oil, 1/2 cup milk, 1 tsp vanilla extract, and 1 tsp butter extract) to the mashed banana, whisk until you have a homogeneous mixture.
5.Add the wet ingredients to the dry ingredients, fold gently just until combined and no more flour pockets are visible. Do not overmix the batter.
6.Add 1/2 cup of chopped walnuts (coated with 1 tsp flour, dust off excess flour) and fold it in the batter.
7.Transfer the batter to the baking pan. Gently tap it on the counter 2-3 times to remove the air bubbles. Bake on the middle rack for 55-60 min or until the toothpick inserted in the center of the cake comes out clean. If you feel the top is browning quickly and the bread is still uncooked, cover with a foil during the last 10-15 minutes of baking.
8.Cool the bread on a rack in the loaf pan for 15 minutes, then remove from the pan and cool on the rack completely. Let the cake cool down completely before slicing. This will ensure you have nice, clean slices. I usually bake at night and slice it in the morning.
NOTES 1.This amount of sugar was the right sweetness for us. If you like a sweeter banana bread, increase the sugar to 1 cup. If you prefer it on the less sweet side, decrease it to 1/2 cup. 2.You may also add some cinnamon powder along with the vanilla extract. 3.Store the bread in an airtight container at room temperature. It will stay good for 4-5 days. I haven’t tried longer than that. You can also freeze individual slices wrapped with cling film, and aluminum foil for up to 3 months. Thaw it at room temperature or in the microwave for a quick serve, about 10-15 seconds, or until thawed.
HOW TO MAKE EGGLESS BANANA BREAD?
PIN IT FOR LATER
I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at [email protected] You can also follow me on : Facebook @ Aromaticessence Pinterest @ Aromatic Essence Instagram @ aromatic_essence77 Twitter @ freda_dias Regards, Freda
