Recipe: Eggless Banana Bread - The Food Hussy (2024)

FAQs

What can replace eggs in banana bread? ›

Adding more eggs makes for a spongy, less flavorful banana bread. Doubling the number of eggs I was using resulted in a spongy cake with a moist texture.

Baking soda: Baking soda acts as a leavener, which means it helps the banana bread rise. Salt: A pinch of salt enhances the overall flavor, but it won't make the loaf taste salty.\

If you're set on a specific recipe that calls for the standard two or three mashed bananas, you can replace one or two of them with applesauce (½ cup equals 1 banana).

A box cake with no eggs or not enough eggs may be dense or poorly risen or may not hold together properly.

You Over-Mix the Batter

For soft and tender banana bread, gently stir the wet ingredients into the dry — don't overmix! The more you stir, the more gluten will develop. The result will be a tough, rubbery banana bread. Simply stir until moist, and then do no more.

Banana. Use ripe bananas to add moisture. One mashed banana can replace one egg in cakes and pancakes. Since it will add a bit of flavor, make sure that it's compatible with the other ingredients of the recipe.

Mashed Banana

For this swap, use 1/4 cup of mashed ripe banana per egg. Note that riper bananas have more sugar and moisture, so consider reducing other sweeteners and liquids in the recipe.

Banana bread recipes typically ask you to use overripe bananas so that they're easier to mush. This means it's tempting to toss all your bananas into the mix when you're ready to bake, to avoid food waste. But if you add too much of the fruit into your batter, your bread could turn out mushy, heavy, and wet.

What is the green stuff in banana bread? ›

*The chlorophyll in sunflower seeds may react with baking soda, causing the center of the bread to turn a green color when cool. This is completely harmless! To help keep bread from turning green, you can reduce baking soda by half, or a splash of lemon juice in the batter may also help.

Yes you can, but if you don't use yeast your banana bread might become very heavy. It's better to use plain or self rising flour. Of course: the operative word is “bread.” You can use ANY type of flour you want when you bake.

The main mistake most people make is using bananas that are not ripe enough. They need to be brown. They need to fall apart when you peel them. Way past the point where you would want to eat them.

2 bananas: 1-1/3 cups chopped | 1 cup mashed. 3 bananas: 2 cups chopped | 1-1/2 cups mashed. 4 bananas: 2-2/3 cups chopped | 2 cups mashed.

Search out overripe bananas

A banana that's way too squishy and soft for your cereal is just perfect for banana bread: the blacker the banana, the sweeter and more assertive its flavor.

Here are some common egg substitutes for breading: Milk or Buttermilk:Dip the meat in milk or buttermilk before coating it with the breading. This helps the breading adhere to the meat. You can use dairy or non-dairy alternatives like almond milk or soy milk.