This Banana Bread is by far the best vegan Banana Loaf recipe I have come up with, and I have made a lot of bread! Eggless and made with wholemeal flour, this delicious banana bread is light, soft, and perfectly sweet. One of my most popular baking recipes tried successfully by many of our readers.
Banana bread is an all-time personal family favorite. When I find myself pressed for time, which happens often, I throw this quick recipe together with overripe bananas and other pantry staples.
It’s no surprise that this vegan banana bread is one of the most popular baking recipes on my blog, alongside my mouthwatering Banana Cake and Chocolate Cake recipes.
Healthy Whole Wheat Banana Bread
About 9 years ago, I started to get requests for an eggless version of the classic banana bread recipe. And I tried — I tried many, many times to make the absolute best eggless banana bread — and I failed at least 6 times before finally getting it right!
Making an eggless or vegan cake or bread is always a challenge, as one wants the best texture and taste in the bread. I succeeded at making eggless and vegan versions, but I was never quite satisfied with the texture of the loaves.
I tried adding vinegar, buttermilk, cornflour and so many other ingredients, but it just never came to that perfect, moist bread. The loaf kept ending up dry and soft, but a bit dense and even crumbly at times.
Eggless Banana Bread With Honey
So one day, I decided that I would simplify my ingredients list and that I would only use items that were easily available in my kitchen.
Bread. Well, I added just bananas, oil and a few other ingredients from my pantry and the result was (finally) a moist, light, and soft eggless banana bread.
1. First preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit) for 20 minutes. Next, while the oven is preheating, slice your ripe or overripe medium to large bananas into a mixing bowl.
Eggless Banana And Date Loaf Recipe By Archana's Kitchen
Tip: I typically use about 4 medium or 2 large bananas for this recipe. In weight, the bananas (with their peels) are 300 grams or 10.5 ounces.
2.Then, add ⅓ to ½ cup sugar, depending on the sweetness of your bananas. Here I have used raw sugar, but feel free to add brown sugar, white sugar, coconut sugar, palm sugar, maple syrup or
3.Next, use a masher or fork to mash the bananas into a smooth consistency. If you prefer, you could also puree the bananas with sugar in a blender.
One Banana Banana Bread
5.Add ½ cup of oil to the mashed banana mixture. Use a neutral flavored oil, so that the after taste of oil is not felt in the bread. I prefer to use sunflower oil.
On various occasions I have also used coconut oil. But with coconut oil, on refrigeration the texture becomes dense as the coconut oil solidifies. So keep a note of this.
6.Now, stir briskly for about 2 to 3 minutes with a wired whisk or a spatula so that the oil mixes evenly with the banana puree.
Vegan Banana Bread With No Oil, No Eggs
9. Sieve 1.5 cups whole wheat flour (about 180 grams), ½ teaspoon baking soda, 1.5 teaspoon baking powder and a pinch of salt directly in the bowl.
Tip: This folding step is most important — you want the whole bread mixture to be combined into one and mixed evenly, but you also want to avoid stirring because that will deflate the batter.
Note 1: Ensure that you do not overwork the batter as this will cause gluten strands to form in the batter which result in a doughy texture after baking. The batter should have volume and not look flat or stringy.
Banana Bread Recipe
Note 2: If in case the batter looks very thick or dry then add about ¼ to ⅓ cup of water or preferred nut milk. Depending on the type of wheat flour, sometimes more liquids will be needed to get the right consistency.
For this recipe, I included about 2 tablespoons of sunflower seeds, but you can also add chopped walnuts, chocolate chips or any dry fruit or nuts of your choice like I have done in the video.
15. Pour the batter into a greased or lined loaf pan (8 x 4 x 2.5 inches) or a round cake pan (8 x 2 inches). Bake at 180 degrees Celsius (350 degrees Fahrenheit) for 30 to 40 minutes or until a toothpick inserted in the bread comes out clean.
Easy Banana Bread Recipe {deliciously Moist!}
The temperature varies from oven to oven, so keep a close eye on your banana bread. Be careful NOT to open the oven until the bread is ¾ done.
When in doubt, use a skewer or toothpick — the benchmark is that a bamboo skewer inserted in the bread should come out clean with no wet or sticky batter clinging on it.
16. Place the loaf pan on a wired rack for the bread to cool. When the bread cools down, then remove the loaf from the pan.
Eggless Banana Bread
The remaining loaf, you can wrap in a cling film or keep in an air-tight box in the fridge for about more than a week. Warm the bread before serving.
I have not added any other ingredient besides the usual bread ingredients in this vegan banana bread. I had flax meal but still I wanted to make a bread without flax seed meal as many of us do not have these readily available in their kitchens.
Your banana bread can last 1 to 2 days after baking if properly stored. Simply wrap your loaf in plastic wrap and leave it on the counter. In the fridge it will last for more than a week.
Eggless Banana Bread (adaptable For Vegan)
Whisking disturbs the combined ingredients and causes the dough to lose air that helps it to rise. When using the folding method instead, you preserve more of the volume and will have a fuller banana bread.
Banana bread is the perfect recipe to use when your bananas are past eating raw. I generally use overripe bananas — it’s better to mash and make a delicious loaf of banana bread than waste bananas that are too brown to eat!
Banana bread comes under the category of sweet breads. Unlike a banana cake that is more sweeter with a light and soft crumb, a banana bread is less sweeter with a slightly denser crumb.
Healthy Banana Bread With Dates And Walnuts
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
An easy Banana Bread that is both eggless and vegan. Made with wholemeal flour this delicious banana bread is light, soft, and perfectly sweet. One of my most popular baking recipes tried successfully by many of our readers.
Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.This mini banana bread loaf is so moist, tender, and flavorful – no one will guess it’s made without eggs or dairy! With one banana and a few pantry staples, it’s easy to throw together and perfectly sized for baking in a toaster oven.
Eggless Banana Bread Recipe
When I have an overripe banana to use up I usually make our popular banana bread for two. It comes together quickly and tastes delicious. But, I haven’t had much luck substituting the egg in it.
So last month I set out to create a small-batch banana bread recipe made without eggs. One that was easy to whip up and didn’t require any funky or unusual ingredients.
The result: A mini quick bread that is moist and tender, has a great banana flavor, and makes the perfect amount for one or two people!
Dairy Free Banana Bread Recipe (vegan And Gluten Free Options)
Banana: For the best banana flavor, use an over-ripe large banana. One that’s spotted all over, has a sweet aroma you can smell through the peel, feels very tender when pressed, and mashes easily.
1. Preheat your oven or toaster oven to 350°F. If using a toaster oven, adjust the cooking rack to the lowest placement, and select the “BAKE” setting. Grease only the bottom of a 3 x 5.75 x 2.5-in mini loaf pan.
2. In a small bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Stir well, then set to the side.
Seriously The Best Vegan Banana Bread
4. Gently fold the flour mixture into the banana mixture just until combined. Then, pour the batter into the greased pan and smooth the top with a rubber spatula.
For tender bread, keep the mixing to a minimum once you add the flour. You want the batter to be slightly lumpy – not perfectly smooth.
Recently, I came across this article from King Arthur Flour on How to Tell When Banana Bread Is Done. One of the tips is to use an instant-read thermometer.
Sugar Free Banana Bread Recipe
I started using our Thermopop thermometer when making quick bread and each time it has turned out great. You’re looking for an internal temperature between 200°F to 205°F.
6. Cool the bread in the
0 Komentar