Eggless Banana Bread Recipe | Eggless Banana Walnut Bread

Whenever I buy bananas I always end up having few bananas which are over ripen by the time we consume and I never feel bad as I always look up for it so that I can prepare various varieties like Pancakes, Banana Bread ,banana buns, muffins with them. I always had great results using bananas to create nice eggless whole wheat banana pancakes, eggless whole wheat banana muffins which are absolutely delicious and a bit guilt free.

I had already posted a Banana Bread recipe with Eggs and also Choco Banana Bread but somehow never posted the eggless version of Banana Bread, better late than never I am posting today a quick and easy eggless banana bread recipe.This recipe yielded a nice moist and beautiful loaf of banana bread which holds it shape nicely when sliced.The addition of brown sugar added a nice color to the bread and as I used dark brown sugar the color was but dark than the usual banana bread.

I always add walnuts to my banana bread or banana muffins as the combination of banana and walnuts is something I really love as they add a nice bite to the bread,hence do not skip them unless you do not like those nuts. I had made this bread for a small tea party at my place and needless to say that it was a hit.I love to eat banana bread just like that but one can toast it a bit and apply peanut butter or nutella or butter and have it like regular bread for breakfast.

Check out other eggless bakes recipes in my blog:

• Eggless Chocolate Banana Bread-low fat version
• Eggless-Dates Cake
• Eggless Marble Cake
• Eggless Sponge Gateau with Strawberry Cream Icing
• Eggless Vanilla Sponge Cake | Eggless Tutti Frutti Cake 
• Eggless Orange flavored Sponge Cake
• Eggless Cocoa Walnut Brownies
• Eggless Parle-G Biscuit Cake

Eggless Banana Walnut Bread Recipe:

Yields: 1 loaf | Source: here

Prep time: 10 mins | Baking time: 40-45 mins | Total time: 1 hr

Cuisine: International | Category: Baking

Ingredients:

1.5 cups All purpose flour

4 large ripen Bananas

1/2 cup unsalted Butter,melted

1/2 cup Walnuts, roughly chopped

3/4 cup Brown sugar(you can make it to 1 cup if you like it sweet)

1/2 cup Milk or Buttermilk

1 tsp Baking Soda

1 tsp Vanilla Essence

a pinch of Salt

Method:

• Preheat the oven to 350 def F or 180 deg C for 10-12 mins.
• Line a 9"*5" pan with a parchment paper and grease the sides of the pan with butter and keep it ready.
• Sieve flour with baking soda and salt nicely a couple of times and keep it ready.

• Melt the butter and let it cool.
• Peel,chop and mash the ripen bananas with the brown sugar until it is smooth.

• Add melted butter,vanilla essence and milk(or buttermilk) and mix it nicely with a whisk until it is uniformly combined.

• Now add flour mixture and gently fold until just combined and you see no streaks of flour remaining in the batter.

• Sprinkle a tsp of flour on the chopped walnuts and toss them a bit so that the flour covers all the walnut pieces.

• Add chopped walnuts to the prepared batter and mix it gently and pour it into the prepared pan and tap it gently to remove the air bubbles. I have sprinkled few sunflower seeds on top , but you can sprinkle even chopped walnuts on top as well.
• Place the pan in the preheated oven and bake at 180 deg C(350 deg F) for 40-45 mins until done.

• Check it for doneness by inserting a toothpick, if it comes out clean it is done else bake it for bit long until it pass the toothpick test.
• Remove the pan from the oven and let the pan cool a bit and then run a knife at the edges and invert the pan and gently tap the pan to remove the banana bread from the pan and let it cool on the wire rack completely.

Slice and serve it as breakfast or a snack or dessert. You can keep it for 2 days under room temperature and upto 3-4 days when refrigerated.

Notes:

1. The color of banana bread depends on the quality of brown sugar used in the recipe.I use dark brown sugar and hence the banana bread was very dark in color.
2. You can increase the sugar upto 1 cup if you like it bit sweet.
3. One can toast the banana bread a bit with butter and can apply peanut butter or nutella or just serve as it is, it tastes yumm.
4. I have replaced melted butter with oil and still got good results.
5. Use large ripen bananas for the recipe for the best taste.

Technorati Tags: easy eggless banana bread recipe, banana bread recipe, banana walnut bread recipe, ripen banana recipes ,eggless baking, eggless cakes recipes, eggless banana bread recipe with butter, eggless banana bread recipe with oil

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Eggless Wholewheat Banana Pancakes | Eggless Pancakes Recipes

Pancakes are quick to make as they do not need any fermentation and also they can be prepared instantly. Pancakes are usually make with egg but it can be prepared without eggs easily. One can serve the pancakes with toppings of their choice. My favorite toppings are warm maple syrup, whipped cream,vanilla sauce and berries and sometimes I like to eat them with Nutella or Chocolate sauce. They are so versatile that once you get the basic recipe correct you can play with the flavors and create your own style of pancakes. One can add various fruits like bananas, apples,berries etc to the pancake batter and prepare different fruit version of the pancakes.

For Vegetarians it is usually a challenge in other countries to find good veg fare , hence I always end up having heavy breakfast in the breakfast Buffet. I do not mind eggs in my bakes,pancakes or waffles but somehow I do not like the omelettes or french toasts and I am not a bread person too.Hence I always end up picking up a bowl of cereal or porridge, pancakes or waffles(I do not mind Eggs in them) with various toppings and fruits with juice and coffee which actually keeps me full for longer hours.

Coming to today's post, I often make these Eggless Wholewheat Banana Pancakes and for me these taste exactly like the Banana Appam as the ingredients are almost same. In this pancake recipe, wheat flour works well and is almost a guilt free recipe especially when you make it for kids.Try them for your kids for evening snack or breakfast, they will love it for sure.

If you want more banana based recipes, check out here:

• Mangalore Buns | Deep fried Banana Buns
• Eggless Chocolate Banana Bread-low fat version
• Eggless Oatmeal Banana Muffins
• Eggless Wholewheat Banana Muffins
• Banana Bread

Eggless Wholewheat Banana Pancakes Recipe:
Serves 2 | Author: Prathibha

Prep time: 5 mins | Cooking time: 15 mins | Total time: 20 mins

Cuisine: International | Category: Breakfast

Ingredients:

1 cup(120 gms) Wholewheat flour(or All purpose flour)

2 medium ripened Bananas, mashed

1-1.25 cups Milk( 1 cup = 240 ml)

1.5 tbsp fine Sugar( or Jaggery powder)

1 tbsp Oil (or melted Butter)

2 tsp Baking powder

1/4 tsp Cinnamon powder

1/4 tsp Salt

Oil/Butter ,to fry

Method:

• Mash the bananas and keep it aside.

• In a wide bowl add wheat flour, sugar,salt, baking powder, cinnamon powder, oil(or melted butter) and mix it nicely using a whisk.

• Make a well in the center of the wheat flour mixture add 1 cup of milk and mashed banana and mix it until it is mixed.Add more milk if necessary until you get a thick consistency of the batter which can be pourable.Do not over mix the batter,else the pancakes will not be fluffy. Leave this batter aside for 10-15 mins.

• Heat the dosa pan until it is hot and add few drops of oil and spread it nicely using a kitchen tissue.Make sure that the pan is hot(but not over heated).

• Mix the batter once and take a medium sized ladle and pour a ladle full of batter and allow it spread on its own(Do not spread). You can prepare 3-4 pancakes at a time depending on the size of your pan.Pour oil from the edges.

• Once you see the formation of bubbles/holes on the pancakes and also the edges turn slight brown turn them gently to the other side and let them cook again for a minute and remove them and stack them on a plate.

• Sprinkle few drops of water on the pan and wipe it with the tissue and proceed again to make the pancakes. This ensures that the pan does not become over heated,else you will not see evenly browned pancakes, it will result in white patches on the pancake.

Serve the pancakes with a generous drizzle of Maple Syrup or Honey, Butter(or Whipped Cream)or with a Sauce of your choice like Strawberry Coulis, Mixed Berry Coulis,Butterscotch Sauce,Chocolate Sauce, Nutella or Vanilla Sauce.You can serve with sliced bananas or fruits/berries of your choice.

Enjoy the soft and fluffy Pancakes !!

Notes:

1. You can use All purpose flour instead of wheat flour in the recipe or 50:50 ratio of both. If you use all purpose flour 1 cup of milk would be enough, if you use wheat flour increase the milk until you get the required consistency.
2. Cinnamon powder can be replaced with Vanilla essence or Cardamom powder for Banana pancakes.
3. For a VEGAN version use non dairy milk or water and use oil instead of butter in the recipe.
4. Sugar can be replaced with Cane sugar or Jaggery powder for healthy version.
5. It is important to maintain the temperature of the pan , it should be not very hot and should be only on medium heat to get evenly browned pancakes. If the pan is very hot the shapes of the pancakes will be distorted and also they turn in dark color.
6. The consistency of the batter should be thick but should be pourable. DO NOT SPREAD the pancakes on the pan, you need to pour the batter and leave it spread by itself.
7. Always use same amount of batter to get same sized pancakes.
8. Do not over mix the batter,else the pancakes will become tough.
9. You can avoid Bananas in the recipe and make plain eggless pancakes. You can add berries of your choice to your pancakes or you can even add grated apples instead of mashed bananas in the recipe.
10. You can add chocolate chips to the batter if you like.

Technorati Tags: eggless wholewheat banana pancakes recipe, eggless banana pancakes, wholewheat banana pancakes, kid friendly recipes, kids lunch box recipes, healthy cooking for kids

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Eggless Whole Wheat Banana Muffins Recipe | Eggless Banana Muffins Recipe

I have realised that I have not posted any cake or bake recipe in my blog from almost a very long time.But it did not mean that I have not baked anything, I have made several cakes and breads but somehow I was not very enthusiastic to click anything and post it here in my blog.Now,I am slowly getting back to my blogging routine and it is a good start for me to post a simple bake recipe too in my blog after a really long time.

The first thing that comes to my mind when I see over ripened bananas is to make Banana Bread or Banana Muffins as that is the best way to use those bananas which are over ripened. Also there are instances where I have ripened the bananas intentionally to make these Muffins and that is another story!! I have posted an Eggless Wholewheat Banana Muffins Recipe long back where I used oats, flaxseeds and dry fruits but today I am posting a very simple version of Eggless Wholewheat Banana Muffins Recipe which I have been following from a couple of years.It is very healthy as I am using Wheat flour instead of APF in the recipe.The good part is it is one bowl Muffin recipe that you do not need any mixer for it, just a bowl and hand whisker is all what you need to prepare these muffins. I have baked these muffins many times and it has come out prefect everytime.

Bananas not only add flavor to the muffin, it also makes the muffin moist with out eggs.I usually  divide the batter into two portions - I added chocolate chips for one portion for the kiddo and added a handful of chopped walnuts in the other portion for us. The nutty bite of walnuts in the banana muffin tastes out of the world, hence I recommend you to add walnuts if you are fond of it.

Check out other Muffins Recipes in my blog:

• Eggless Whole Wheat Banana Muffins
• Eggless Chunky Apple Streusel Muffins - both Egg/Eggless options
• Moist Chocolate Cupcakes with Cocoa Butter Frosting
• Vanilla Cupcakes with Butter Cream Icing

Eggless Whole Wheat Banana Muffins Recipe:

Yields: 12 muffins | Author: Prathibha

Prep time: 15 mins | Baking time: 30 mins | Total time: 45 mins

Cuisine: International | Category: Bakes-Cupcakes/Muffins

Ingredients:

1 cup Whole wheat flour(you can use APF/Maida too)

2 large or 3 medium ripen Bananas

1/2 cup Sugar

1/4 cup Oil

1/4 cup Milk

1/2 tsp Baking soda

1/2 tsp Baking powder

1 tbsp Lemon juice

1/2 tsp Vanilla Essence

a pinch of Salt

1/4 cup of chopped Walnuts or Chocolate Chips

Method:

• Preheat the oven at 180 deg C/ 356 deg F for 15 mins.
• Line the muffin tray or muffin moulds with muffin liners and grease them lightly with oil.

      

• Sieve whole wheat flour with baking powder,baking soda and salt into a bowl and mix it with a whisk and keep it aside.
• In another bowl add roughly chopped ripen banana and mash it nicely using a fork or you can even puree it in a mixie.

       

• Add sugar to the mashed banana mixture and mix it nicely.

       

• Add oil,lemon juice, milk and vanilla essence to the banana mixture and mix it with a whisk nicely until the oil is incorporated well in the mixture.

       

• Now add the wheat flour mixture to the wet ingredients and gently fold it using a spatula or mix it with a whisk gently.Do not over fold or whisk the mixture.The mixture will be very thick as shown in the picture.
• Add chopped walnuts or chocolate chips to it and mix it gently.

      

• Now the muffin batter is ready to be poured.Scoop out the mixture and fill the liners until they are 3/4th filled giving enough space for them to rise.
• Now place the muffin tray in the center of the oven with the top and bottom heating elements ON in your oven/OTG and bake them in preheated oven for 25-30 mins until the muffins are baked through perfection and pass through the tooth pick test.If you insert the tooth pick in the center of the muffin it should come out clean without any stickiness of the batter to it.Every Oven varies and hence keep an eye on oven after 25 mins and check if it is done.

       

• Let them cool for 10 mins and then remove the muffins from the tray and allow them to cool completely on a wire rack.

Serve them warm or at room temperature as a snack/breakfast with a cup of coffee.They can be stored under room temperature for 2-3 days and for  4-5 days if refrigerated.

Notes:

1. You can use all purpose flour instead of whole wheat flour or you can use 50:50 ratio of all purpose flour and wheat flour in the recipe.
2. I used Pillsbury Multigrain flour and has achieved good results too.
3. The muffin mixture is usually thick compared to the cake batter.If it is really thick that you can mix it you can add a tbsp of more milk to mix it.
4. Banana and walnut combination is the best and hence I recommend to use the walnuts in the recipe.I had added chocolate chips in half the batter for my son and chopped walnuts in half the batter for us.
5.  I had added the milk after adding the flour so that I can control the amount of liquid as every wheat flour is different in terms of absorption capacity.

Technorati Tags: eggless wholewheat banana muffins recipe, eggles muffins recipes, wholewheat banana muffins, wholewheat muffins, muffins recipes, healthy baking

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Mangalore Buns Recipe | Banana Buns | Sweet Banana Pooris

I didn't knew about these Mangalore Buns until a decade back. I vaguely remember that I heard this name from one of my aunts when they were discussing about recipes but my mom never gave a thought to prepare it and we ignored it. When we had gone for a family trip to a few places in Karnataka, I finally got a chance to taste these Mangalore Buns for the first time. Do you remember my Bonda Juice recipe which I posted long back(almost few years back), even that recipe is inspired from my Mangalore trip.

Though Mangalore cuisine is predominantly non-vegetarian, it has various breakfast and snack options which tastes really good and I am kind of addicted to them. Few of my personal favorites from Mangalore are Goli Baje, Buns, Neer Dosa, Churmuri, Kadubu, Bonda Juice to name a few.                 

The word 'Buns' associated with Mangalore Buns is quite misleading if you are hearing it for the first time, do not get confused with the regular baked buns. These buns are deep fried and made of mashed banana mixture and flour which is kneaded to a dough and fermented for a few hours. The fermentation process helps in getting these banana buns(pooris) a different bun like texture unlike the regular pooris. These are prepared mildly sweet and it tastes best with a very spicy Coconut chutney, they both complement really well.

Even TH loved these Mangalore Buns when he tasted for the first time and approved it as a regular breakfast item at our place.He does not like the deep brown color of it and hence I do not let them deep brown in color and remove them while they are light brown and cooked well.You can serve them for breakfast or a snack with a cup of tea or coffee.I hope I have tempted you enough to try this recipe, what are you waiting for?? try these delicious Mangalore Buns for a snack or breakfast in this rainy season and enjoy!!

Mangalore Buns Recipe: 

Yields: 8-9 Buns

Prep time:10 mins | Cooking time:20 mins | Total time:30 mins + 5 hrs fermentation
Cuisine: Karnataka - India | Category: Snack/Breakfast

Ingredients:

1 1/2 All purpose four(Maida)

1 medium sized ripen Banana

3-4 tbsp slightly sour Curd

2-3 tbsp Sugar

1/2 tsp Cumin seeds(optional)

a fat pinch of Cooking Soda

2 tsp Oil

Salt to taste

extra flour, for dusting

Oil,to deep fry

Method:

• Peel and cut banana into pieces and grind it along with sugar.You can mash the banana nicely if you want. I prefer to grind it.The pulp should yield 1/2 cup approximately.(Make sure your sugar is fine variety like castor sugar,otherwise if it is granular grind it in mixer to a powder).
• Keep aside 1/4 cup flour and take the remaining flour(maida) in a bowl and add salt and cooking soda to it and mix well.

• Add curd, cumin seeds and gradually add banana puree and mix.Do not add all the pureed banana mixture at once,add slowly the required portion and mix.The mixture would be slightly sticky by the time you mix all the banana mixture in the dough.Do not add water while mixing,the moisture from the banana puree and curd is enough to bind the dough.Now add the remaining 1/4 cup flour which is kept aside and mix well.If the dough is sticky add 2-3 tbsp of extra flour and mix to get a fairly thick dough.Remember that the dough would loosen up a bit after the fermentation process.
• Now add the oil and gently knead the dough for 2-3 mins.

• Cover and leave it aside for 4-5 hrs. As I usually prepare this for breakfast I leave it overnight in the fridge and remove it in the morning and keep for 1-2 hrs outside.
• Heat oil in a deep curved pan and let it become hot.If you put a small pinch of dough it should raise to the top immediately,which indicated the oil is hot and ready for deep frying.

• Slightly knead the dough and divide the dough into 8-9 big lemon sized portions.
• Roll each portion by dusting it with flour into a 3-4" diameter thick disc,it should be thicker than the regular poori. Remove the extra dusting of flour by gently patting on the discs.

• Gently slide the rolled discs(pooris) into the hot oil and after few seconds try to press the middle portion of the disc gently with a slotted spoon,which helps to fluff up the bun(poori) nicely.

• Turn to the other side and fry until brown.These buns usually turn to dark brown in color very quickly,you can remove them when they are puffed up and light brown in color like I did or you can continue frying until they turn dark brown.

• Remove them with a slotted spoon on to a kitchen napkin.Follow the same process with the remaining buns,I usually fry only one at a time.

Serve them hot with spicy Coconut chutney and a cup of tea/coffee. You can even serve it with Sambar but for me Coconut chutney and Buns are best preferred combo.

Notes:

• Ideally Mangalore buns are prepared with plain flour(maida).If you like, you can even prepare the same with wheat flour or a mix of maida and wheat flour in the ratio of 2:1(maida:wheat flour) and prepare the dough.
• Use ripened bananas for this,you can use long variety or even smaller variety like Yelakki banana.
• You can even use freshly ground pepper powder to spice up the buns.I usually do not add it.
• If you like you can even add a pinch of cardamom powder while making dough.Cardamom complements the banana nicely,but I prefer buns very simple.
• Always prepare the coconut chutney extra spicy as the mild sweetness of banana buns tastes great with the spicier version of coconut chutney.
• It is ideal to leave it aside for 4-5 hrs for fermentation of dough which makes the buns get a nice texture.Alternatively you can refrigerate the dough overnight and take it out 1-2 hrs before in the morning you prepare them.
• Do not add water to the batter,the moisture from banana mixture and curd is enough to bind the dough.
• One can alter the amount of sugar according to your taste buds,but it tastes best when it is midly sweet.
• Mangalore Buns can be stored for up to a day or two. I usually finish it off by evening if I have left over buns, they taste even better by evening and makes a nice combination with a cup of tea or coffee.

Technorati Tags: mangalore buns, banana buns, how to make mangalore buns ,deep fried buns recipe, snacks recipes, monsoon snacks, breakfast recipes, ripen banana recipes ,tea time snacks

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