Hello friends,
I usually do not share any recipes around here just because it’s so hard to keep track of measurements of the ingredients. Hats off to all the amazing food bloggers out there!!! I am someone who eyeballs and just throws in the ingredients into a pot and it comes out just right (well, most of the times ;)). Mostly, I do a taste test towards the end and I think that’s the best way to decide if it needs any fix. I use measuring cups only when I am baking.
Recently, I have been trying out some recipes that I find on google search and some of them turn out amazing. I make a few changes to the recipes( to either make it eggless or in case I don’t have an ingredient in the list on hand) and write it down on a sticky note. After a few days, when I want to make it again I will have to carry out the search all over again because the sticky notes somehow disappear and I will have forgotten the website that the recipe came from.It’s often frustrating when you don’t find something that you are looking for. So, I thought it’s high time that I write down the recipe and document it here so, for that next time I will know I just have to come back here and take a look. Also, I would be really glad if the recipes I post here will be useful to someone out there 🙂
Today I am sharing one of my favorite baking recipe, which is the eggless banana bread. This is a very simple and easy to make and a perfect way to use up the extremely ripe bananas lying in your fruit basket (no one in my family likes eating a ripe and soft banana as it is :)).
Our little one loves chocolate chips but I am not a big fan of those.So, I have added chocolate chips on one side of the bread and chopped nuts (cashews & almonds) on the other but you can spread it all over the bread too. Adding these toppings is always the toddler’s favorite thing to do.They love sprinkling things on almost everything. I am all about finding ways to get my toddler involved when I cook/bake.The classic recipe is the banana-walnut bread which is great recipe because it’s one the best ways to include walnuts.I did not have walnuts on hand so didn’t use it in this recipe but walnuts can be added along with other nuts too.
The bananas used should be very ripe. This is almost a foolproof recipe , the bread comes out great every time. These can also be made as muffins in case you don’t want it in the form of a loaf.
Eggless Banana Bread with nuts and chocolate chips
Ingredients
- Ripe long bananas- 2
- All purpose Flour/whole wheat flour- 2 cups
- Cane sugar- 3/4th cup
- Butter- 1/2 cup (at room temperature)
- Vanilla extract-1 teaspoon
- Baking powder -1 teaspoon
- Baking soda-1/2 teaspoon
- Whole milk-1/2 cup milk
- Semi-sweet chocolate chips
- Almonds
- Cashews
Instructions
- Pre-heat the oven to 350 degree Fahrenheit.
- In a bowl, mash the bananas using a fork.You can use a blender for this step but it is totally optional.If you are using very ripe bananas it should get mashed up easily.
- In another bowl, add butter and sugar. Gently beat using a whisk until it becomes creamy.
- Grease a 9x5 inch loaf pan with butter.
- Add vanilla extract, mashed bananas to the creamed butter- sugar and mix it well.
- Using a sieve, sift the flour, baking powder and baking soda into the above prepared mixture.
- Gradually add the milk as you start folding in the dry ingredients. Gently mix everything together Add more milk if required.(The batter should not be too runny)
- Now add the batter into the greased loaf pan.Gently tap pan on to your kitchen counter on all four sides to remove the air bubbles.
- Chop the almonds & cashews and add it on top of the batter .I added a few semi-sweet chocolate chips on one side of the cake but you can spread it on the whole bread if you would like it that way..Gently press the toppings into the batter using a spoon or a silicone spatula.
- Bake in a 350 degree oven for around 45-50 minutes. Baking time varies depending upon the oven.and place where you live. So,keep an eye at around 30 minutes and check for the doneness by inserting a tooth pick/fork.If the tooth pick comes out clean then your banana bread is ready.If not, leave it in the oven for another 10-15 minutes and check again for the doneness.It can take up to an hour for the bread to bake completely.
- When baked,bring out your oven mitts and take it out. Leave it on the kitchen counter and let it cool for about 15 minutes.You can transfer it onto the platter as it is or make 1-inch slices and then place them on the platter.
- Delicious eggless banana bread with nuts and chocolate chips is now ready !!! This banana bread can be stored in the fridge for up to 3-4 days.
Hope you like this post. What’s your favorite thing to bake? Leave me a comment below 🙂
PS:I am just a homemaker , not a chef.