For this healthy pan-fried bread recipe! Made on the stovetop, all you’ll need for this Fat Free Banana Bread is 3 ingredients and and a frying pan. Bon appetit!
Can I just say WHAT THE HECK! We hit 6000 views last month! Words cannot express how crazy this is, thank you so much!
Received the sweetest lovely dm from @mmmmatilde on Instagram on how much she and her daughter loved my 90 Calorie Healthy Pumpkin Banana Bread recipe (it made it onto their #1 bake list!), and a photo from Jessica Key on Pinterest who added chocolate chips to hers! Your pictures and feedback always make my day 🥰
Sugar Free Banana Bread
Speaking of banana bread, this recipe has bananas too! Unlike Korean Hotteok, my lazy yeasted stovetop bread doesn’t require a fat source… not even for pan-frying! I’ve got grill marks on mine because I used a Chinese panini press (饼铛), but a normal frying pan will yield the same texture– a crusted exterior and a soft, fluffy interior.
I thought brushing on Tumeric would give it a nice golden colour… spoiler alert, it didn’t😂😂 (the patchy yellow blots on the bottom bun you hopefully didn’t notice)
This recipe is based off Chinese 发面饼, a pan-fried and flatter version of the mantou(馒头)/bao (包) which is steamed. The original recipe called for
How To Make Banana Bread Without An Oven
, which was super vague. Obviously, veganizing the recipe meant I couldn’t use eggs or milk… which was fine by me, I ended up taking out the oil too! Overripe bananas are such an incredible source of moisture!
For those who are in a hurry, I’ve also included an insanely fast version that uses baking powder in addition with instant yeast (see below)
Flour and banana substitutions may have slight differences in liquid absorption/moisture levels: I would advise first dissolving the yeast into half the amount of water (1/4 cup), then adding water by the tablespoon after you incorporate the rest of the ingredients
Ultra Moist Banana Bread (without Butter)
These were baked in an oven, which I stuffed generously with homemade cranberry jam! In hindsight, I should’ve done an egg wash or honey glaze, but they turned out fine 😅Banana bread is a sweet bread made by baking a cake batter made with over-ripe banana, eggs, sugar, baking soda, salt, oil and all purpose flour. This easy banana bread is very scrumptious version of our popular bread, with taste and aroma of ripe banana and softness of bread. This yummy kitchen moist banana bread recipe has very few ingredients to put together. Very ripe bananas make the best moist, tender banana loaf.
Banana loaf is one of the simplest to learn recipes. It is known as “quick bread” and therefore it is leavened instead of yeast but using of chemical leavening. It is also very fast and easy to make. You want to start with real ripe bananas to make the best banana loaf. It should not be thrown out overly ripe bananas. Save them to make banana loaf by storing it in the freezer. Ideally you would like to use black and very soft bananas. The most concentrated taste of banana and natural sweetness are very ripe bananas. These no bake banana loaf are fast and easy to prepare. The sweetness of the ripe banana helps the recipe to stay sweetened only by fruit, so there is a little need to add for sweeteners. Adding some raisins or nuts into this recipe is also a big factor. You are welcome to add them! Happy baking!
Banana loaf is made with simple ingredients. You need an overripe banana, ideally a variety of “lakatan.” We use lakatan bananas, as they are mainly grown in the Philippines. Lakatan or “Lacatan” bananas are distinguished by their fragrance and sweet, firm texture when ripe. Lakatan bananas are ranked as some of the highest quality banana cultivars, sometimes favored as desserts, as opposed to popular cavendish or latundanvarieties. The characteristics of lakatan bananas include a light orange to yellow appearance when fully ripe. The ripened fruits have become strongly aromatic and firm with a pulp texture that is sweeter than most banana varieties. If you don’t have real ripe bananas, you can easily rip them in the oven or pan. To ripen your bananas, leave the skin on and bake or cook for about 40 minutes in medium heat fire. Allow the oven or pan to cool the ripened bananas before making your banana bread.
No Mixer Banana Bread Recipe
Once you’ve got a ripe banana, peel off the skin and place the bananas in a bowl. Mash the bananas well with a potato masher or a fork. Add whole eggs, vanilla and oil to the mashed bananas and mix well with the use ofwire whisk. Add the brown sugar and mix well until the sugar has completely incorporated. In a sifter, combine all-purpose flour, baking soda and salt and sift together on a banana mixture. Mix them with your wire whisk once completely sifted. Place the parchment paper on your loaf pan at the bottom of the pan. This is going to help remove the banana loaf easily. Make sure the size of your parchment paper is exactly the same as your loaf pan. Transfer the mixture of the banana loaf or the batter to the loaf pan and tap it on the table three times to release the air bubbles. Preheat the deep pan for at least 3 minutes. The pan must be wide enough to fit inside your loaf pan properly. After preheating, place the loaf pan inside the deep pan and cover with a lid cover and cook for 45 minutes or until well cooked. To find out if the banana loaf is finished completely, we can use a toothpick tester. Insert the toothpick in the middle of your banana loaf. If it comes out clean, your banana loaf is perfect. Let it cool down for a bit. Run your knife on the side edges of the loaf to remove the banana loaf easily. Turn the loaf pan upside down and remove the pan slowly. Remove the parchment paper and gently press the banana loaf to help flatten the top of your banana loaf. Then turn it upside down again and slice the banana loaf to your desired size. Your banana loaf is ready to serve. Happy cooking!
These were baked in an oven, which I stuffed generously with homemade cranberry jam! In hindsight, I should’ve done an egg wash or honey glaze, but they turned out fine 😅Banana bread is a sweet bread made by baking a cake batter made with over-ripe banana, eggs, sugar, baking soda, salt, oil and all purpose flour. This easy banana bread is very scrumptious version of our popular bread, with taste and aroma of ripe banana and softness of bread. This yummy kitchen moist banana bread recipe has very few ingredients to put together. Very ripe bananas make the best moist, tender banana loaf.
Banana loaf is one of the simplest to learn recipes. It is known as “quick bread” and therefore it is leavened instead of yeast but using of chemical leavening. It is also very fast and easy to make. You want to start with real ripe bananas to make the best banana loaf. It should not be thrown out overly ripe bananas. Save them to make banana loaf by storing it in the freezer. Ideally you would like to use black and very soft bananas. The most concentrated taste of banana and natural sweetness are very ripe bananas. These no bake banana loaf are fast and easy to prepare. The sweetness of the ripe banana helps the recipe to stay sweetened only by fruit, so there is a little need to add for sweeteners. Adding some raisins or nuts into this recipe is also a big factor. You are welcome to add them! Happy baking!
Banana loaf is made with simple ingredients. You need an overripe banana, ideally a variety of “lakatan.” We use lakatan bananas, as they are mainly grown in the Philippines. Lakatan or “Lacatan” bananas are distinguished by their fragrance and sweet, firm texture when ripe. Lakatan bananas are ranked as some of the highest quality banana cultivars, sometimes favored as desserts, as opposed to popular cavendish or latundanvarieties. The characteristics of lakatan bananas include a light orange to yellow appearance when fully ripe. The ripened fruits have become strongly aromatic and firm with a pulp texture that is sweeter than most banana varieties. If you don’t have real ripe bananas, you can easily rip them in the oven or pan. To ripen your bananas, leave the skin on and bake or cook for about 40 minutes in medium heat fire. Allow the oven or pan to cool the ripened bananas before making your banana bread.
No Mixer Banana Bread Recipe
Once you’ve got a ripe banana, peel off the skin and place the bananas in a bowl. Mash the bananas well with a potato masher or a fork. Add whole eggs, vanilla and oil to the mashed bananas and mix well with the use ofwire whisk. Add the brown sugar and mix well until the sugar has completely incorporated. In a sifter, combine all-purpose flour, baking soda and salt and sift together on a banana mixture. Mix them with your wire whisk once completely sifted. Place the parchment paper on your loaf pan at the bottom of the pan. This is going to help remove the banana loaf easily. Make sure the size of your parchment paper is exactly the same as your loaf pan. Transfer the mixture of the banana loaf or the batter to the loaf pan and tap it on the table three times to release the air bubbles. Preheat the deep pan for at least 3 minutes. The pan must be wide enough to fit inside your loaf pan properly. After preheating, place the loaf pan inside the deep pan and cover with a lid cover and cook for 45 minutes or until well cooked. To find out if the banana loaf is finished completely, we can use a toothpick tester. Insert the toothpick in the middle of your banana loaf. If it comes out clean, your banana loaf is perfect. Let it cool down for a bit. Run your knife on the side edges of the loaf to remove the banana loaf easily. Turn the loaf pan upside down and remove the pan slowly. Remove the parchment paper and gently press the banana loaf to help flatten the top of your banana loaf. Then turn it upside down again and slice the banana loaf to your desired size. Your banana loaf is ready to serve. Happy cooking!
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