Banana Bread (egg-free)

Whether you grow your own bananas or buy them, there will often be times when some have over-ripened. They pass that stage of being pleasant to eat as they are, but they’ve moved onto that next stage of their life cycle….the perfect ingredient for baking! Here’s a very simple recipe for an egg-free banana bread using staple ingredients that you’ll likely already have on-hand:

Egg-Free Banana Bread

3 mashed cavendish bananas (if using lady fingers or similar sized variety double the amount)

2.5 cups of SR flour

*1 cup of milk

*2 tbs of butter

¾ cup of raw sugar (or your preferred type of sugar) 

Optional: other ingredients such as desiccated coconut, dried nuts, dried/fresh fruits (berries in particular!), cinnamon, chocolate chips etc would all be delicious additions if you wish to jazz up the basic recipe.

*Vegan alternative: simply substitute the butter for oil and the dairy milk for a plant based one.  

Method:

Mix all ingredients together with a wooden spoon until well combined. Pour the mixture into a greased loaf tin (or one lined with baking paper) and place into the oven at 180c for approx 35 minutes. Skewer test for readiness. This recipe will also work nicely for muffins with a shorter baking time of around 20 to 25 minutes. 

 This is a blog post that I had originally written and published on the Infinite Earth - Organic Market website in September 2018.