Banana Bread was on the menu!
Most cakes or loaves that I bake for my family, always have an egg or two. When I went to make banana bread with the very ripe bananas that were in my fruit bowl there was a bit of panic when I realized I did not have any eggs
A Quick Google Search
And I found a recipe that looked easy to make and turned out to be one of the nicest banana breads I have tried – This is now a firm family favorite to make.
I also got to use the Cooking Gods Measuring cups and spoons that we sell on Amazon!
I am super happy that I stumbled upon this recipe. My kids, who are 12 ( Yes I have twin boys) are wanting to do more and more cooking but I do have a few control issues in the kitchen. This banana bread recipe takes care of most of the things that sets my teeth on edge when kids want to cook!
- Zero messy egg cracking and fishing out the egg shell fragments
- No mixer to set up and then pack away
- There is no need to ice or frost the cake
- And it is great to pop into a lunch box for them as well
What I really like about this banana bread is the added coconut – It gives a really different texture to the crumb. It also helps that I am a big fan of coconut. One of my kids is not such a coconut fan – But he still loves this banana bread as it is not too overpowering.
This is the recipe ( Which I found on Taste.com.au)
Banana Bread - Egg Free
- 2 and a 1/2 cups all purpose flour
- 1 Tsp salt
- 1 TBS baking powder
- 1 cup desiccated coconut
- 1 1/4 cups brown sugar I used only 1 cup
- 1/2 teaspoon bicarbonate of soda
- 1 cup mashed banana
- 1/2 cup vegetable oil
- 1/2 cup buttermilk I made my own by using 1/2 cup milk and 1/2 TBSP lime juice
- Butter softened, to serve
- Honey to serve
Preheat oven to 180°C (350 F). Grease and line the base and sides of a 11 x 21cm ( 4 x 8 inch) loaf pan with baking paper, allowing the sides to overhang.
Place the flour, coconut, sugar and bicarbonate of soda in a large bowl and stir to combine. Make a well in the centre.
Whisk the banana, oil and buttermilk together in a jug. Pour into the well. Use a wooden spoon to gently stir until just combined (do not overmix). Spoon into the prepared pan and smooth the surface.
Bake in preheated oven for 1 hour or until a skewer inserted in the centre comes out clean. Remove from oven and set aside for 5 minutes before transferring to a wire rack to cool.