Banana Bread Eggless

Serves 12 | Serving Size: 1 slice
Total Time: 70 min | Prep: 10 min | Cook: 60 min

Here is a recipe for the most delicious and moist banana bread that is almost half bananas by weight.

Ingredients:

4 over-ripe bananas, peeled
2/3 cup sugar
1 tablespoon molasses
1/4 cup olive oil
2 cups white whole wheat flour (or all-purpose flour)
1 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon

Directions:
Mash the bananas together with the sugar, molasses, and olive oil by hand with a whisk. When the mixture resembles a puree (lumps are okay) add the flour, baking soda, baking powder, and cinnamon. Mix together until the mixture is smooth but do not overmix.

Pour the banana bread batter into an oiled ceramic loaf pan. Top with a little sugar. Bake for one hour at 350 degrees. During the last 5 minutes of baking increase the temperature to 385 degrees. The loaf is done when the top is firm to the touch and a skewer comes out clean. Allow the loaf to cool for 10 minutes and then turn out onto a baking rack to cool. When the loaf is cool you can slice it and serve it warm or refrigerate for later use.

Chef's Tips:
More ideas for over-ripe bananas:

Peel, freeze, and use for smoothies
Add to warm oatmeal
Heat with a little cinnamon and orange juice and use as a dessert sauce

© Food and Health Communications Filed Under:

• Breakfast
• Desserts
• Free Favorites
• Judy's Personal Favorites
• Plant-Based
• Snacks

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