Eggless Banana Bread

• 份量: 12 servings
• 活動時間: 10 minutes
• 總時間: 1 hour

食材

1 1/2 cup Mashed Banana (4 bananas)

3/4 cup Soft Brown Sugar

1/3 cup Butter

1 teaspoon Vanilla Extract

1/2 teaspoon Salt

1 1/2 cup All-Purpose Flour (note 3)

2 teaspoons Baking Powder

1/2 teaspoon Baking Soda

2 teaspoons Cinnamon

1/2 cup Chopped Walnuts (or Pecan)

步驟

Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper. Slightly oil the paper and pan with oil spray or coconut oil. Set aside.

In a large mixing bowl, mash the ripe bananas with a potato masher, a fork, or the paddle attachment of your stand mixer. Mash until almost no lumps show, it must be very runny for an ultra-moist texture. Measure 1 cup + 1/2 cup of mashed bananas - if extra, freeze for later.

Stir the oil, vanilla extract, brown sugar, and salt with the mashed bananas until well combined.

In another bowl, stir flour, baking powder, baking soda, and cinnamon.

Fold the dry ingredients into the wet ingredients and stir with a wooden spoon or silicone spatula until the batter is consistent.

Fold in chopped nuts if desired.

Transfer the batter into the prepared loaf pan and bake in the center rack of the oven until a pick inserted in the center of the loaf comes out clean - about 50 to 55 minutes. You can add a piece of foil on top of the pan after 30 minutes to prevent the banana bread from browning too fast.

Cool down on a wire rack for 2 hours before slicing.

Storage

Store at room temperature for up to 3 days or up to 5 days in the fridge in a sealed container. It can be frozen and thaw the day before at room temperature.

筆記

Can use baking chips instead of walnuts

營養

• 每份大小: 1 slice
• 卡路里: 169.3 kcal
• 總脂肪: 6.3 g
• 飽和脂肪: 5.1 g
• 不飽和脂肪: 0.6 g
• 鈉: 216.4 mg
• 總碳水化合物: 27.9 g
• 膳食纖維: 1.3 g
• 總糖: 12.4 g
• 蛋白質: 1.9 g