BANANA BREAD (EGGLESS)
Will this be a food blog if we don’t do a post on banana bread in this period especially ? Banana bread shot to so much fame during this quarantine period. In my opinion, it’s quite surprising that it took so long for people to realise how yummy this dish is. On top of being delicious, it is also super easy to make. This was the first ever cake/bread that we baked, back when we did not even have an oven. I baked it in my steamer, and it was perfect. This ease of making it is probably the most amazing thing about this dish. There is literally no way one can go wrong with this.
The recipe I have shared today, like all my other recipes is eggless. Many people believe that egg is an imperative part of baking. But that’s not true, and there are so many substitutes for egg. More of which, I will be tackling in my upcoming recipes. However, there is something that this recipe demands that we absolutely need. RIPE BANANAS. You know those bananas that we think look too ‘yuck’ to eat ? With extremely blackened or browned skin, those bananas are the key to a perfect banana bread. But not to worry, in case you don’t have those but have an intense craving to eat this.
For instantly ripening bananas, place the bananas in an oven safe dish, and put them in the oven at 200°C for 15 minutes. For people using a convection oven, its the convection/bake mode. This will give us ripened bananas that we can later mash and add to our batter.
Notes for the perfect banana bread
- Most of the banana bread that we come across on the internet are in the shape of a rectangular loaf, I don’t own a rectangular pan so I used my circular dish. However, its upto you to use a dish of your choice and convenience. If using a circular dish, make sure the diameter is around 8″-9″ for the perfect height. If using a rectangular loaf pan, use something that is around 20cms in length.
- Preparing your dish – rub butter/ghee generously all over the vessel, and optionally line it with parchment paper.
- Folding in – a word that you will often come across in the world of baking. It sounds complicated, but is actually a very simple technique. Folding means gently mixing the dry and wet ingredients of the batter together in a rhythmic clockwise movement, without beating or whisking. For a more detailed understanding, follow this guide.
Banana Bread (Eggless)
- 3 Ripe bananas Or oven ripened bananas
- 1/2 Cup Melted Butter
- 1/2 Cup Buttermilk Curd + water
- 1 1/2 Cup All Purpose Flour Maida
- 1 Cup Brown Sugar
- 1 Tsp Vanilla Essence
- 1 Tsp Baking Powder
- 3/4 Tsp Baking Soda
- 1/2 Tsp Salt
- Preheat the oven to 180ºC. And in the meanwhile we will prepare the batter. In a large mixing bowl, take the ripe bananas.
- Mash them with a fork until they resemble the bananas in the picture.
- Add the melted butter, and whisk it well.
- Add buttermilk, and whisk well.
- Add all the dry ingredients except the flour (ie, sugar, baking soda, baking powder and salt), and whisk well.
- Lastly, add the flour and using a spatula fold the flour in until it is fully incorporated into the mixture. Pour it in a prepared oven safe dish.
- Bake at 180ºC for 50 minutes to 1 hour. Check if the cake is done by inserting a clean toothpick (or knife or skewer stick) and checking if it comes out clean.