Banana Almond Bread – Egg Less Banana Bread
This eggless banana almond bread is an excellent way to use over ripe bananas. It is also a very good snack for kids. It is very easy to make and can also be made as muffins.
Prep Time15 minutes mins
Cook Time40 minutes mins
Total Time55 minutes mins
Course: Baking, Banana Bread Recipe, Bread, Breakfast
Diet: Diabetic, Low Fat
Servings: 12 Servings
Hand Blender Mixer
- 1 cup All purpose flour
- ½ cup Whole wheat flour
- 2 tablespoon Flax meal
- 3 mashed Bananas ripe or over ripe
- ¾ cup Brown sugar
- ⅓ cup Milk
- 4 tablespoon Butter melted
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- ¼ cup Almonds whole
Using a food processor, pulse the almonds and chop it into small pieces. You can also use your knife and chop the almonds.
Prepare a standard loaf pan by spraying cooking oil and lining the bottom with a parchment paper.
Preheat the oven to 350 F.
In a bowl, sift the flours, baking soda and baking powder and keep it aside. Also add the flax meal powder to the dry ingredients and mix well.
In a large bowl (I used my mixer), add the melted butter and brown sugar and beat it until it becomes light and frothy.
Add the mashed bananas, milk and vanilla extract and mix well.
Now add the flour mixture and mix gently. Also add the almonds (reserve about a tablespoon to sprinkle on top) and mix to combine. Do not over mix the mixture as the bread will become dense. Just mix enough to combine.
Pour the batter into the prepared loaf pan and bake for about 30 – 40 minutes. Check with toothpick to see if it comes out clean.
Cool for about 10 minutes in the pan and then cool completely on a rack before slicing the Banana Almond Bread.
Calories: 219kcal | Carbohydrates: 39g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 168mg | Potassium: 290mg | Fiber: 3g | Sugar: 21g | Vitamin A: 164IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 1mg