Have you ever tried any oil or butter free cakes or muffins? The oil or butter in these kinds of baked goods is usually replaced with fruit purees such as applesauce, mashed bananas, pear puree or even baby food. Yesterday I just baked a loaf of banana bread without any oil or butter. Banana bread is a type of “quick bread” in which leaveners such as baking powder and/or baking soda instead of yeast is used. No kneading or rising period is required and the batter is prepared with two bowls. You will need a bowl for your dry ingredients and another bowl for your wet ingredients. Simply pour the wet over the dry, give it a few gentle folds, then you are good to go! This recipe is very similar to my banana chocolate chips muffins and pumpkin chocolate chips muffins, only made without any oil or butter! I have used Greek yogurt and agave syrup to make the bread more moist and tender. By folding in extra ingredients like chocolate chips, dried fruits or nuts you can create different varieties.
Banana Bread (Oil and Butter Free)
makes a 9 by 5 inch loaf
180 g all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
60 g muscovado sugar (or dark brown sugar)
40 g (about 2 Tbsp) agave syrup (or honey or maple syrup)
2 large eggs
2 (about 200 to 240 g) ripe large-sized bananas
120 g plain Greek style yogurt
1/2 tsp vanilla bean paste or pure vanilla extract
Notes: The eggs I use are about 50 g each without shells.
龍舌蘭糖漿 (可用蜜糖或楓糖漿代替) 40克 (2湯匙)
大型熟透香蕉 2隻 (約200 – 240克)
Preheat oven to 350°F/175°C. Line a loaf pan with parchment paper. Skip this step if you are using silicon molds like I do.
Sift flour, baking powder, baking soda, salt and ground cinnamon in a large mixing bowl. Mix well and make a well in the center. Set aside.
In a large bowl mash banana with a fork (you may leave a few small chunks for added texture). Add eggs, Greek yogurt, vanilla bean paste, sugar and agave syrup. Whisk until well combined. Add wet ingredients to the dry. With a spatula, gently fold until just combined. Batter should be lumpy. DO NOT overmix or else your bread will be tough.
Scrape batter into the pan and smooth the top.
Bake until a wooden skewer inserted in the center of bread comes out clean, about 35 minutes for my oven. Adjust time accordingly.
Remove from oven. Cool bread in pan for 5 minutes before transferring to a wire rack to cool completely. Let the bread rest for half a day or overnight so the banana flavor can be fully developed.
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