Eggless Banana bread

Banana breads are my family’s favorite evening time snack. Whenever we have leftover bananas that get too ripe to be consumed, it’s ‘banana bread’ time 😊 . With all the nuts and dry fruits added, the bread becomes a healthy option too. The soft and moist bread can be stored for at least a week and when refrigerated ,a little longer. Now, let’s get into the recipe.

Ingredients

  • 3 well ripe bananas
  • 1.5 cups All purpose flour
  • 3/4 cup sugar
  • 1/4 cup oil
  • 2 tbsp. butter (room temp.)
  • 1 tbsp. brown sugar
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cardamom + cinnamon powder
  • Finely chopped nuts (walnuts, almonds, cranberries and raisins)
  • 3 tbsp. of milk (if needed)

Instructions

  • In a mixing bowl, add the bananas and sugar and blend them well using a hand blender into a smooth mixture.
  • Add oil , butter and mix them well with a spatula.
  • Sieve flour, salt and baking soda into the mix.
  • Blend them well again using a hand blender.
  • Add brown sugar, this keeps the bread a little moist and soft.
  • If the batter is thick and not in a flowy consistency, add 3 tbsp. of milk else milk is not required.
  • Add the chopped walnuts, almonds, cranberries and raisins into the batter. You can add dates and cashews too.
chopped nuts and dry fruits
  • Pour the bread batter into a bread pan.
Banana bread batter in bread pan
  • Pre-heat the oven to 350℉.
  • Bake the bread for 40 – 45 mins. Check if the bread has baked well, else leave it in the oven for 5 more mins.
  • Once , the bread bakes completely, remove the pan from the oven and let it cool completely for at least an hour.(Note: Make sure the bread is removed from the pan and kept on a cooling tray)
Banana bread

Slice it into even pieces and store it in a dry box .

Enjoy this super moist and soft banana bread with your family & friends.

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