This recipe for eggless banana bread is easy and
delicious.
Mashed
bananas and vegetable oil are
great substitutes for eggs and contribute
to the soft, moist texture and great taste. This is a great bread to
serve with tea or coffee.
Servings: 8-10 Cooking Time: 45-50
minutes
Ingredients
2 cups all-purpose flour (maida)
1 cup brown sugar or regular white sugar
4 cups mashed banana (over-ripe bananas mashed in
blender)
1/2 cup vegetable oil
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 tsp vanilla essence
1/4 cup toasted, chopped, unsalted walnuts or pecans
(optional)
Preparation
Preheat the oven to 350°F.
Sift the flour, baking soda, baking powder, and salt.
In a large bowl, whisk oil and sugar using a whisk or
a hand
mixer. Add the mashed
banana and stir in the flour a little at a time. Whisk for 2-3 minutes
to make sure all the ingredients are mixed properly and there are no
lumps. The banana bread batter should be thick and pourable.
Grease a bread
pan with vegetable oil, and pour in
the banana bread batter.
Bake for 45-50 minutes. Insert a knife in the center
of the baked bread to make sure the batter's cooked (knife should come
clean).
Cool for 5 minutes before removing the banana bread
from the pan and cool on a wire rack for 10-15 minutes.
Cut into thin slices and serve immediately or cool
the bread to room temperature and wrap it in plastic
wrap. Banana bread
tastes even better the next day ... if you can hold out that long.
Cooking Tip
It's easier and takes less time to whisk the ingredients using an
electric
hand mixer.
A whisk works well too; just takes a little longer.
