Big Man’s World Eggless Banana Bread

Banana Bread Muffins

Divide the batter into a muffin tin instead of a loaf pan and you have transformed this recipe into banana bread muffins. Drop teaspoonfuls onto ungreased cookie sheet; Bake at 350 degrees F for 20 to 25 minutes, or until toothpick comes out clean. Great for portable snack or breakfast on the go, these muffins.

Banana Bread Parfait

A parfait made with layering Greek yogurt with fresh berries and chunks of Big Man’s World eggless banana bread from a glass. It’s a wonderful way to put used up slightly stale banana bread to good use and transform it into a refreshing dessert.

Why The Recipe Stands Out

This Big Man’s World eggless banana bread recipe is different because it combines banana bread with a new modern soak, eggless twist. It’s an easy recipe meant for no novices and no finicky ingredients, but delivers a treasure trove of rich, tasty loveliness that no traditional banana bread can match.

Yogurt acts as an egg substitute to keep your banana bread on the moist side without being heavy and dense, and the bananas are ripe, so you’re not using refined sugar or nonsense for a lack of a better term. This is compared to most store purchased banana breads that are often drowning in preservatives and artificial flavorings.

See Also: Copycat Krabby Patty Candy Recipe

Nutritional Insights and health considerations

Big Man’s World’s eggless banana bread has 230 calories per slice and 8g of fat, which is decently indulgent but doesn’t completely ruin your diet. Not only do the bananas contain potassium but also natural sweetness, lessening the necessity for an immense amount of sugar.
Further health value can be gleaned from the folowing this recipe by using natural sweeteners low on the glycemic index and actually swapping the refined sugars where needed for a more fibrous whole wheat flour. Furthermore, both of these blends can be dairy free if you use plant based yogurt and milk alternatives.

To sum it up, this Big Man’s World eggless banana bread recipe is fantastic, and easy banana bread to make, with a tad bit of comfort of traditional banana bread, and a super small portion of egg free baking. This recipe should be added to your kitchen as a sure favourite, regardless of whether you are a seasoned baker or just starting out. Take pleasure in the rich, juicy texture, banana flavor and spread on family and friends for any occasion.

Big Man's World Eggless Banana Bread

Serves: 6 Prep Time: 10 Min Cooking Time: 60 Min 60 Min

Nutrition facts: 230 calories 8 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

For the Banana Bread:

• The base and the structure of the bread are provided by 2 cups all purpose flour.
• a slight sweetener: 1/2 cup granulated sugar
• It adds moisture and a deeper flavor and is 1/2 cup light brown sugar.
• It includes 1 teaspoon of baking powder which helps the bread rise.
• Contains 1 teaspoon baking soda to keep it light and airy.
• A pinch salt - balances out the sweetness
• Vegetable oil, 1/3 cup – provides moisture.
• It adds to the banana flavor: 1 teaspoon vanilla extract
• Key egg substitute for moisture: 1/2 cup plain yogurt (dairy, or plant based)
• For natural sweetness and flavor, use 3 large ripe bananas – mashed

Optional Add-Ins:

• 10 g chopped walnuts or pecans or 1/2 cup chopped walnuts or pecans or a handful of walnut and pecan chunks , for nutty crunch
• Rich chocolate, 1/2 cup chocolate chips

Instructions

1. Warm the pan and the Oven

Put your oven on 350°F (175°C). Vegetal oil or parchment paper to grease a standard 9x5 inch loaf pan or for easy removal. So that you don’t end up with Big Man’s World Eggless banana bread sticking to the pan and you’re unable to clean it!

2. Mix the Dry Ingredients

Into a large bowl, whisk together the all purpose flour, granulated sugar, light brown sugar, baking powder, baking soda and salt. Mix together until even. This adds to making sure your flour isn’t left sitting on top of the baking agent going to waste.

3. Prepare the Wet Ingredients

Ripen the bananas in another bowl, mash until smooth. The sweeter and more flavorful your banana bread will be, the riper the bananas. When done stir in the vegetable oil, yogurt and vanilla extract. Beat well combined. Yogurt is great egg replacement — it adds moisture and tenderness to the bread.

4. Blending Wet and dry ingredients

In a dry place, make a well in the middle of the dry ingredients, and pour in the banana mixture. Gently stir with a spatula or wooden spoon, until just combined. Don’t overmix, as this can result in dense than light and fluffy banana bread. At this point if using fold in the chopped nuts or chocolate chips.

5. Bake the Banana Bread

Spread the batter in the prepared loaf pan and pour into it. Poke the pan against the counter to remove any of the air bubbles. Bake, again spaced apart, in the preheated oven until a toothpick inserted into the center comes out clean, or with a few moist crumbs and the cake is starting to shrug away from the sides of the pan, 55 to 65 minutes.

For instance, when the top of the bread starts too quickly brown, tent the bread loosely with aluminum foil during the last 15 minutes of baking.

6. Cool and Serve

From the oven remove your banana bread once baked and let it cool in the pan for about 10 minutes. Transfer to wire rack to cool completely before slicing. It is helping to keep the bread together and helps with slicing. The best flavor comes from serve warm or at room temperature served of your Big Man's World eggless banana bread.