Eggless Banana Bread Recipe (+ Vegan & Whole Wheat)
Equipment
Ingredients
Ingredients
ripe bananas (ripe)
4 piece
raw sugar
0.33 cup
sunflower oil
0.5 cup
whole wheat flour
1.5 cup
baking soda
0.5 teaspoon
baking powder
1.5 teaspoon
salt
0.125 teaspoon
cinnamon powder
0.25 teaspoon
nutmeg powder
0.125 teaspoon
vanilla extract
1 teaspoon
sunflower seeds
2 tablespoon
Instructions
Preheat oven and prepare bananas
Preheat oven to 180°C for 20 minutes. Slice ripe bananas into a mixing bowl.
Add sugar to bananas
Add ⅓ to ½ cup sugar to the sliced bananas.
Mash bananas into puree
Mash the bananas and sugar into a smooth puree using a masher or fork. No chunks should remain.
Add oil to banana puree
Add ½ cup sunflower oil to the mashed banana mixture.
Mix oil with banana puree
Stir briskly for 2-3 minutes until oil is evenly mixed with banana puree.
Add flavorings
Stir in cinnamon powder, nutmeg powder, and vanilla extract.
Sift dry ingredients
Sift whole wheat flour, baking soda, baking powder, and salt directly into the bowl.
Fold dry ingredients into wet
Gently fold dry ingredients into wet ingredients. Do not overmix to avoid deflating the batter.
Add sunflower seeds
Fold in sunflower seeds until evenly incorporated.
Prepare loaf pan and bake
Pour batter into greased or lined loaf pan (8x4x2.5 inches). Bake at 180°C for 30-40 minutes until toothpick comes out clean.
Cool the bread
Let the banana bread cool in the pan for 10 minutes before removing.
Storage
Store in airtight container. Can be frozen for up to 3 months wrapped in plastic wrap and foil.
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