When I have a tried, tested and family approved recipe for a dish, I usually don't go looking for an alternative. I have already a banana bread recipe that I have been using for quite sometime now. It is a hit even among our guests and so I was contemplating whether I need another recipe when I came across this quick bread. However the tag 'Best Ever' attached to it caught my attention and I decided to try it since the banana bread is always in demand in my home. I tweaked the recipe to make it an eggless version and using overripe bananas as egg substitute also helped to cut down the sugar quantity by half. The resulting bread was a moist and fluffy one and I was glad to try it. It is a great way to utilize those bananas on the hanger, begging to be used.
1 & 3/4 cup unbleached all purpose flour
1/2 tsp. salt
1 tsp. baking soda
3/4 cup sugar
4 bananas, mashed (about 1 &1/2 cups)
1/2 cup canola oil
6 tbsp. buttermilk *
1 tsp. vanilla essence
1/2 to 3/4 cup chopped walnuts
* I added some water to fat-free yogurt and blended it.
* Preheat oven to 325 deg F / 165 deg C. Grease a 9"x5" loaf pan.
* Sift flour, salt, and baking soda into a large mixing bowl.
* In another bowl combine sugar, bananas, oil, buttermilk and vanilla.
* Now add the liquid ingredients to the dry ingredients and stir to combine. Fold in the nuts.
* Pour the batter into the prepared pan and place it in the preheated oven. Bake for about 60 to 75 minutes or until a toothpick inserted at the center comes out clean. (Mine was done in an hour.)
* Remove and cool on a wire rack. Cut into slices and serve. Leftovers can be refrigerated / frozen.
Check here to see what other marathoners are cooking during Blogging Marathon #61.