United States

Eggless banana bread

Spotty bananas, cinnamon, walnuts and no egg. The loaf that saves the fruit bowl.

75 minTime

4 gProtein each

mildSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

264kcal

4 gprotein

3 gfibre

75minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Banana3 large, very ripe

Brown sugar½ cup plus 2 tbsp

Cooking oil (vegetable oil)⅓ cup

Curd (plain yogurt, natural yoghurt)¼ cup

Vanilla essence (vanilla flavouring, imitation vanilla extract)1 tsp

Maida (all-purpose flour, plain flour)1 cup

Whole wheat flour (wholemeal atta flour, chapati flour)½ cup

Baking soda (bicarb soda, bicarbonate of soda)1 tsp

Baking powder¾ tsp

Cinnamon powder1 tsp

Salt¼ tsp

Walnuts½ cup, chopped

5 steps

1Heat the oven to 175 C and line a loaf tin. Mash the bananas well in a big bowl.
2Whisk in brown sugar, oil, curd and vanilla.
3Add both flours, soda, baking powder, cinnamon and salt. Fold until just combined, then fold in most of the walnuts.
4Pour into the tin, scatter the rest of the walnuts and bake until a skewer comes out clean.
5Cool 15 minutes in the tin, then on a rack before slicing.

Serve it like this

Cut thick slices and serve slightly warm with a little butter, or pack a slice for tiffin.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.