Banana Bread (egg)
Banana Bread with eggs is a classic moist and flavorful quick bread made with ripe bananas. Eggs lend richness and structure to the bread, making it soft and fluffy. It’s a great way to use overripe bananas and makes for a perfect snack, breakfast, or dessert.
Allergen Information: Contains Egg Allergy, Gluten Allergy
Nutrition Facts
Per serving
Energy
104 kcal
Protein
3 g
Carbs
18 g
Fat
2 g
Fiber
0 g
Ingredients
Common salt
0.5 tsp (2.5g)
Banana
3 small (300g)
Baking powder
1 tsp (5g)
Egg, poultry, whole, raw
2 medium (100g)
All-purpose flour (Maida)
1.5 small cup (150g)
Baking Soda
0.5 tsp (2.5g)
Olive Oil
1 tbsp (15g)
Skimmed Milk
0.25 small cup (50g)
Vanilla Extract
0.5 tsp (2.5g)
Brown sugar
1 tbsp (15g)
Instructions
Preparation
Preheat your oven to 180°C (350°F).
Grease a loaf pan (8x4 inches) with a bit of oil or line it with parchment paper.
Mash the bananas into a smooth puree using a fork or potato masher.
Cooking Steps
Mix Dry Ingredients:
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to combine.
Mix Wet Ingredients:
- In another bowl, mash the bananas. Add the sugar, eggs, oil, milk, and vanilla extract. Whisk until smooth and well-combined.
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients. Mix gently using a spatula or whisk until just combined. Do not overmix; the batter should be slightly thick.
Bake:
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.