Looking for an easy, simple, and dairy-free banana bread recipe? Look no further! Here I show you an easy way of baking the perfect banana bread! You will learn how to prepare banana bread without caster (granulate) sugar!
This banana bread recipe is one of my favourites. Whenever I would have some ripe bananas lying around, and wanted some comforting food, I would bake this. If you have a cup of tea or coffee on the side, that makes a lovely combination.
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Some common questions about this banana bread recipe:
How make banana bread moist?
The secret to making cakes and other baked goods moist is the right combination of sugar, emulsifier (eggs), and oil. For banana bread, it is important to use the right amount of bananas, eggs and oil. Too much oil would make things worse. Also, it is important to not bake it for too long, as it might dry out liquids.
Why banana bread didn’t rise?
This issue might have many reasons. Incorrect amount of raising agent, like baking powder or baking soda. The banana bread recipe uses a chemical agent that generates a reaction when heated. This chemical reaction releases carbon dioxide, that gets stuck inside the batter, creating little holes, the fluffy. So if the reaction does not create enough gas, the banana bread will not rise. Also, if the batter is too liquid or dry, the air will not stay inside, scaping.
How store banana bread?
Primarily, in a cool dry place. It would be fine, but if you made a banana bread that is too moist, prefer to store it in the fridge. The banana bread might last about 2 days.
Why banana bread collapses after baking?
Probably because the number of ingredients was wrong or there were ingredients missing. The structure of the banana bread needs to be strong and able to hold air inside. If more flour is needed, for instance, the banana bread will be liquid and won’t stay still.
Can banana bread batter be refrigerated?
Yes, you can place it in the fridge. Use a container with a lid to prevent banana bread from getting dry.
So, how to make it?
Combine mashed bananas, sugar, cinnamon, clove, vanilla, eggs, and oil. Use a spatula to help, the mixture should be homogeneous.
Add in sifted flour and baking powder. Mix well, until combined, without overdoing it, as it might make the banana bread structure too rigid.
Pour batter into a greased and lined baking pan.
Bake for about 25 minutes or until a toothpick inserted comes out clean. The banana bread is golden brown.
- Loaf pan or other baking pan
- Baking paper
- 2 Ripe Bananas Mashed
- 2 Medium Eggs
- 1/4 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 3/4 cup Demerara sugar (or granulated sugar)
- 1 cup All purpose flour sifted
- 2 teaspoon Baking powder sifted
- 1 teaspoon Cinnamon
- 1/4 teaspoon Clove
- 4 tablespoon Walnuts
- Preheat the oven to 180C (350F). Line a loaf pan with baking paper.
- Combine mashed bananas, sugar, cinnamon, clove, vanilla, eggs, and oil. Use a spatula to help, the mixture should be homogeneous.
- Add in sifted flour and baking powder. Mix well, until combined, without overdoing it, as it might make the banana bread structure too rigid.
- Pour batter into a greased and lined baking pan.
- Sprinkle walnuts.
- Bake for about 25 minutes or until a toothpick inserted comes out clean. The banana bread is golden brown.