I have also talked about how Baking is not my favorite thing in the world. But there are some baked goodies that I make, that never fail me and always hit the spot and this Eggless Banana bread is that one such thing that always turns out perfectly. Bananas are a usual addition in my grocery shop and by the end of the week I usually have 2-3 Bananas left which have softened and become too mushy to just eat on their own, especially during the hot Aussie summers.
So I often put those mushy Bananas to good use by baking them into the softest Banana bread. Whether you love it for its moist texture, sweet flavor, versatility, or the nostalgia it may bring, there's something special about a good loaf of banana bread.
I often do variations of this recipe by adding dried Blueberries and walnuts. Sometimes I also add 1/2 cup of yogurt for that extra softness or do a mix of plain flour and Almond meal to make it more moist. I also sometimes use Jaggery Or Coconut Sugar for a caramely flavour but you can always just stick to Sugar. Whatever, your preference is, I feel this is a good Bread to have in your kitty especially if you are time-poor like me and don't like to waste anything.
I love serving it warm and slather it with Butter with my cup of Chai.
Recipe - Cooking time 60 minutes
4 medium-sized ripe bananas
½ cup Jaggery or coconut sugar
½ cup olive oil (you can use coconut oil or Ghee)
¼ teaspoon cinnamon powder (ground cinnamon)
1/2 teaspoon Vanilla extract
1.5 cups plain flour
1.5 teaspoon baking powder
½ teaspoon baking soda
1 pinch salt
1/3 cup Sunflower seeds or chopped walnuts or almonds
1/2 cup plain yogurt or milk. You can use coconut yogurt for a vegan option
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) for 20 minutes.
Grease a bread loaf tin or a rectangular cake pan with oil.
Place 3 Bananas and sugar in a bowl and mash them well. You can use a blender to do this.
Now add the oil, vanilla, and cinnamon powder and mix thoroughly with a wired whisk or spatula so that the oil is mixed evenly with the banana puree.
Add the yogurt or milk and whisk till completely dissolved.
Sieve the flour with baking soda, baking powder, and salt directly in the bowl containing the mashed bananas.
Gently fold the dry ingredients into the wet ingredients. Do not over-mix.
Slice the 1 leftover Banana.
Pour the batter into the greased pan place the leftover Banana gently on top and sprinkle the seeds or nuts.
Bake at 180 degrees Celsius (350 degrees Fahrenheit) for 40 minutes or till a toothpick or a bamboo skewer inserted in the bread comes out clean.
Cool and cut into slices. The bread can be frozen for upto 3 months.