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.
Ingredients
- 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
Instructions
- 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.
Notes
- 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.