One Bowl Eggless Banana Bread
Banana bread is a favourite of anyone, with this recipe I added some oats, walnuts and cinnamon to give some warmth and texture. And it’s done in One Bowl!!
Who doesn’t love Banana bread? It has a wonderful flavour that just warms you up inside. It’s a great way to use up extra ripened bananas as well, which I always have on hand. For this recipe, I spruced it up a bit with some oats and cinnamon because cinnamon and oats pair so well together. One thing I don’t like, however, is the fact that I always have to whip out my mixer whenever I have to make banana bread. So for this recipe, I wanted to make it as easy as I can; all you have to do is fold the wet ingredients and dry ingredients together- in one bowl!
In Trinidad, however, we often fast or abstain from meat and eggs at various times throughout the year, so I wanted to create an eggless version that I can whip up on busy weekdays during the fasting times. The method used here, is the same as for muffins and quick breads; gentle folding. Once you do not over-mix, you will get a nice soft bread which is just as enjoyable.
Learning Time
Did you know banana is a natural egg substitute?
The moisture and creaminess in the banana acts as a binder. Add 1/2 a medium banana for each egg in recipes for muffins, pancakes or cakes. Just keep in mind that it will give your foods a distinct banana flavour and add some sweetness.
Ingredients
Dry Ingredient:
1 1/2 cups flour
3/4 cup sugar
1 1/2 tsp baking soda
1/2 tsp salt
1/2 cup rolled oats
1/2 cup chopped walnuts
1 tsp cinnamon
Wet Ingredients:
1/2 cup melted butter
1 1/2 cups mashed bananas (I used 3 very ripe medium bananas)
1 tsp vanilla extract
Topping (optional)
2 tablespoons chopped walnuts
2 tablespoons chopped rolled oats
Method
Preheat oven at 350 deg F. Butter or oil your loaf pan.
Combine the dry ingredients and set aside. Combine the melted butter, mashed bananas and vanilla in a separate bowl or measuring cup. Add the banana mixture to the flour mixture and gently fold. Remember DO NOT OVERMIX!!
Pour into your buttered or oiled loaf pan or mini loaf pan of 8 mini loafs, and top with oats and walnuts if desired. Bake for 20 minutes if it is the mini loafs, or 30-45 minutes if it's one big loaf pan. The time may vary depending on your oven.
Test the center with a toothpick to make sure it has baked through- once it comes out clean then it’s good to go!
