Eggless Banana - Walnut Bread

Doesn't it seem magical when overripe bananas fit to trash turn into a wonderful treat?

Today is the last day for my "Eggless / Vegan Baking" themed posts in BM#13 and I have saved my best for the last. I had a low calorie eggless banana bread recipe for years but still never cared to bake one until I saw Madhuram's recipe. I think the image she posted tempted me to try her recipe and honestly, our whole family instantly fell in love with this utterly delicious, eggless version of banana nut bread. It has somehow become a cherished recipe and I have baked this bread countless times in the past year. This is such a fool proof recipe that it had turned out perfect every time I have baked it and so I don't prefer to meddle with the recipe. Thanks to Madhu, friends and other family members who have tasted it always have showered me with praises and I am not going to search for another banana bread recipe in my life. I also assure you that you forget about calories and such trivial things once you taste this. :)
The original recipe is a vegan one and I have tried both vegan / non vegan versions.

Recipe Source: Eggless Cooking
Baking pan: The original recipe uses a 8x4 inch pan. I usually bake it in my 10x5 inch loaf pan.

Ingredients:
2 cups all purpose flour / maida
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp allspice powder / cardamom powder
1/2 cup white sugar
1/2 cup brown sugar (or substitute regular white sugar)
1/2 cup butter / margarine
3 medium sized bananas, mashed well
1/4 cup milk (non dairy milk for vegan version)
1 tsp apple cider vinegar
1 tsp vanilla essence
1/4 cup chopped walnuts (Save some to sprinkle on top.)

Method:
1. Combine the milk and vinegar in a small bowl and keep aside.
2. Combine flour, salt, baking soda and allspice / cardamom in another bowl.
3. Preheat the oven to 350 deg F / 175 deg C.
4. Cream together the sugar and butter in another bowl. Add milk - vinegar mixture, banana puree and vanilla to it and mix.
5. Stir in walnuts and the dry ingredients from step 2. Combine well.
6. Pour the batter into a greased baking pan. Sprinkle walnuts on top.
7. Bake until a toothpick inserted at the center comes out clean or about 60 - 70 minutes.
8. Transfer the bread from pan after completely cooling. I usually bake it at night, leave it overnight and slice in the morning.

Linking this to
1. Srivalli's "Kid's Delight" event, guest hosted by Priya this month with the theme "Eggless / Vegan Bakes".
2. Anjali's "Cakes, Cookies & Desserts" event.

Check here to find out what the other marathoners participating in this BM are cooking.

Comments