Eggless Banana Walnut Bread
Recipe: Eggless Banana Walnut Bread
Eggless Banana Walnut Bread is so easy to make and an excellent way to use up over ripe bananas. Besides that, the eggless version turns out super soft just like the one with eggs. I bake banana bread often as I can make it slightly different every time. Changes the nuts, add other dry fruits like raisins, cranberries, blueberries. Skip chocolate chips or add more. Add some cocoa powder to the batter.
A Bit About Eggless Banana Walnut Bread
An easy peasy recipe, it is all about mixing the wet and dry ingredients and baking it. Sometimes I use plain flour but mostly prefer using wheat flour. Did you know that mashed banana especially the ripe ones are a good replacement for eggs? Without eggs, the bread turns out equally soft. As I mentioned above, replace walnut with pecans, almonds, cashew nuts, etc. Add chocolate chips if you want to. Add dried fruits like cranberries, raisins, sultanas, blueberries, etc. Can make a Marble Banana Cake/ Bread by adding cocoa powder to half the batter. If you want to make the bread with eggs then check out my Walnut Banana Bread recipe.
How To Use Over Ripe Bananas
There are several ways one can use over ripe bananas. Don’t throw them away. I like to slice the over ripe bananas and freeze them. I use the frozen bananas for smoothies, ice creams and also for baking.
Replace sugar with jaggery and bake a Jaggery Banana Cake
Make a delicious cooling sorbet. I love the combination of banana and mango in this recipe.
Bake Pumpkin Banana Bread Muffins for lunch boxes, Halloween parties, or to enjoy as a snack.
Ingredients Required For Eggless Banana Walnut Bread
- Flour – can use wheat or plain flour. I prefer to use wheat flour. Need extra flour for dusting the loaf tin or pan.
- Sugar – As over ripe bananas tend to be sweet, I use only brown sugar. However, you can mix brown and white sugar or use only white sugar if you want to.
- Over Ripe Bananas – peeled and mashed. Depending on the size of the banana, you will need 2-3. Large ones you need only 2 and 3 if they are medium. I prefer to measure the mashed bananas in a cup. You need one cup of mashed banana.
- Walnuts – chopped. Can replace them with pecans, almonds, cashew nuts.
- Chocolate Chips – I prefer using dark chocolate chip. You can use any of your preference.
- Milk – any milk of your choice, full fat or skimmed.
- Plain Yogurt – the yogurt should be thick and not sour.
- Baking Soda – soda bicarbonate.
- Salt – need a bit to balance the flavours.
- Oil – use any odourless oil. I like to use sunflower oil. Need a bit more for brushing the loaf tin or pan.
- Orange Zest – I love adding orange zest to my bakes. If you don’t have then replace it with vanilla extract.
Watch How To Make Eggless Banana Walnut Bread
EGGLESS BANANA WALNUT BREAD
- 2 large bananas /1 cup mashed banana
- 1¼ cup wheat flour
- ¾ cup brown sugar
- ¼ cup milk
- ¼ cup vegetable oil
- ¼ cup plain yogurt thick
- 1 tsp soda bicarbonate baking soda
- 1 tsp orange zest or 1/2 tsp vanilla extract
- ½ cup walnuts chopped
- ¼ cup dark chocolate chips
- ⅛ tsp salt
- butter for greasing
- flour for dusting
- reheat the oven at 180°C.
- Grease a 9"X 5" loaf tin with butter. Line it with a grease proof paper or dust it with flour.
- Sieve the flour,salt and soda bicarbonate.
- Chop the walnuts and add it to the flour mixture.
- Add also the chocolate chips.
- Mix the flour mixture well.
- Mash the bananas using a masher or a fork.
- Add sugar, milk, oil, yogurt and extract or zest to the mashed bananas. Whip it well with a hand blender or a whisk till it appears frothy.
- Add the flour mixture to the wet mixture and mix till the flour is wet. Do not over mix.
- Pour the batter into the prepared loaf tin.
- Bake the bread for 40 to 45 minutes till it is done. Pierce a toothpick or a fork into the middle of the bread. If it comes out clean, the bread is ready.
- Take the tin out of the oven. Leave the bread in the tin for 5 minutes.
- Remove the bread and let it cool on a wire rack before serving.
- Coating nuts and dried fruits with flour prevents it from sinking to the bottom of the pan while baking.
- It is important to have the baking ingredients at room temperature.
- If you live in a hot humid place, store your baking powder and baking soda in the fridge.
- Don't over mix the batter when you add the flour. The bread will become heavy.
- Don't use watery yogurt.
- Add milk if the mixture appears stiff or dry. Different flours absorb different amounts of liquid.
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