This easy banana bread recipe yields a moist, soft, delicious bread and has a lovely banana flavor. The only recipe you need to make the best eggless banana bread!
How are you guys doing? It’s been a while that I blogged, almost 2 weeks. I’ve not been up to much besides taking a short break to enjoy some time in Alaska. The cool and pleasant weather was such a welcome break from Louisiana’s hot, humid and dry summer! The mammoth glaciers are truly mesmerizing and the unique wildlife is another thing you must see if you visit Alaska. Spotting a moose, reindeer, elk, wood bison et al was very exciting! We didn’t get a chance to see the Northern lights due to the long daylight hours in July, but it was an amazing and welcome break overall. Here are some pics of beautiful Alaska, though my pics do no justice since the weather was bad when we went to see the glaciers.
Getting back to today’s post, let’s talk about this easy banana bread recipe.
What do you do with overripe bananas? I’m sure most of you would unanimously agree that banana bread would be the likely choice. Or 2 ingredient banana pancakes? Fritters? banana ice cream? Or freeze them and use in smoothies?
- BANANA BREAD INGREDIENTS
- HOW TO MAKE BANANA BREAD?
- ENJOYED THIS EASY BANANA BREAD RECIPE? YOU MAY ALSO LIKE THESE SIMILAR LOAF CAKES
- STEP BY STEP INSTRUCTIONS TO MAKE EASY AND MOIST, EGGLESS BANANA NUT BREAD
- HOW TO MAKE EGGLESS BANANA BREAD?
- Easy Banana Bread Recipe (Eggless)
BANANA BREAD INGREDIENTS
You will need basic ingredients for this easy, moist banana bread recipe . Flour, leavening agents, sugar, milk, vanilla extract to flavor it up, and bananas of course. You could also add some cinnamon if you like.
I’ve used oil instead of butter, which also makes this homemade banana bread really moist. You can replace the oil with melted butter.
This eggless banana bread is good even without any eggs. Bananas have been used as a replacement for eggs. And in the case of this recipe, it does the same along with giving it the yummy banana flavor. You can add up to 3 bananas in this recipe, however, if the bananas are overripe and sweet, I find 2 bananas work just right.
You can easily use this recipe to make vegan banana bread by swapping the milk with some almond, soy milk or any plant-based milk of your choice.
HOW TO MAKE BANANA BREAD?
Once you gather all your ingredients, simply mix the wet and dry ingredients, pour the batter into your loaf tin and bake, that’s about it! You don’t really need any special equipment, no mixer or hand beater. Just 2 bowls, whisk and a spatula to prepare this incredibly easy quick bread batter.
I absolutely love making quick breads, some of my favorites that I make often are zucchini bread, pumpkin bread, and lots of variation to this basic banana bread recipe , such as-
- Addition of chocolate chips to make a chocolate chip banana bread
- Addition of strawberries or blueberries to make make a strawberry banana bread or blueberry banana bread
- Or add some chopped pecans to make a banana pecan bread
- Or throw in some cranberries to make a banana cranberry bread
- And one of my favorite variation, of course, chocolate banana bread. Some cocoa powder and chocolate chips make this bread even better. But then, it does make anything better, isn’t it?
Today, I added some chopped walnuts for this banana walnut bread recipe . I love biting into those tiny walnut bits. It pairs excellently well with the flavor of the bananas.
This easy banana bread recipe is so good, soft and light, that it could easily pass off as a banana cake. It is the best ever banana bread that I’ve had. You could also make banana muffins with the same batter.
My next quest would be to try and make a healthier version of this easy banana bread recipe. I intend on replacing the flour, oil, and sugar. I will definitely share that healthy banana bread recipe if I love how it turns out!
For now, I hope you will give this easy banana bread recipe a go, and if you do, I’d love to know how it turned out for you. You can try any of the suggested variations mentioned above too.
Eggless mango loaf cake
Date and walnut loaf (eggless)
Eggless marble cake
STEP BY STEP INSTRUCTIONS TO MAKE EASY AND MOIST, EGGLESS BANANA NUT BREAD
1.Preheat the oven to 350 degrees F / 180 degrees C, position a rack in the middle of the oven. Grease a 9 x 5-inch loaf pan with little oil and dust with flour to coat the pan, or you may use parchment paper. {My loaf pan dimensions- 25.5 cms x 11.5 cms (10 x 5 inches), height of 7 cms}.
2.In a medium mixing bowl, sift all the dry ingredients twice (1.5 cups flour, 1.5 tsp baking powder, and 1/4 tsp baking soda), from a height. Add 1/2 tsp salt, whisk until well combined. Set aside.
3.Transfer the bananas (1 cup mashed) in a medium-sized bowl, mash using the back of the fork.
4.Add all the other wet ingredients (3/4 cup sugar, 1/3 cup oil, 1/2 cup milk, 1 tsp vanilla extract, and 1 tsp butter extract) to the mashed banana, whisk until you have a homogeneous mixture.
5.Add the wet ingredients to the dry ingredients, fold gently just until combined and no more flour pockets are visible. Do not overmix the batter.
6.Add 1/2 cup of chopped walnuts (coated with 1 tsp flour, dust off excess flour) and fold it in the batter.
7.Transfer the batter to the baking pan. Gently tap it on the counter 2-3 times to remove the air bubbles. Bake on the middle rack for 55-60 min or until the toothpick inserted in the center of the cake comes out clean. If you feel the top is browning quickly and the bread is still uncooked, cover with a foil during the last 10-15 minutes of baking.
8.Cool the bread on a rack in the loaf pan for 15 minutes, then remove from the pan and cool on the rack completely. Let the cake cool down completely before slicing. This will ensure you have nice, clean slices. I usually bake at night and slice it in the morning.
NOTES
1.This amount of sugar was the right sweetness for us. If you like a sweeter banana bread, increase the sugar to 1 cup. If you prefer it on the less sweet side, decrease it to 1/2 cup.
2.You may also add some cinnamon powder along with the vanilla extract.
3.Store the bread in an airtight container at room temperature. It will stay good for 4-5 days. I haven’t tried longer than that. You can also freeze individual slices wrapped with cling film, and aluminum foil for up to 3 months. Thaw it at room temperature or in the microwave for a quick serve, about 10-15 seconds, or until thawed.
HOW TO MAKE EGGLESS BANANA BREAD?
Easy Banana Bread Recipe (Eggless)
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
Dry ingredients
- 1 & 1/2 cups / 214 grams / 7.5 oz unbleached all-purpose flour, spooned and leveled
- 1 & 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
Wet ingredients
- 3/4 cup / 157 grams / 5.5 oz sugar
- 1/3 cup flavorless oil
- 1/2 cup milk
- 1 tsp pure vanilla extract
- 1 tsp butter extract, optional
- 2 overripe bananas, peeled (1 cup of mashed banana)
Other ingredients
- 1/2 cup / 60 grams / 2.1 oz chopped walnuts, dusted with 1 tsp flour
- Oil spray/oil and flour as needed, to grease and dust the pan
Instructions
- Preheat the oven to 350 degrees F / 180 degrees C, position a rack in the middle of the oven. Grease a 9 x 5-inch loaf pan with little oil and dust with flour to coat the pan, or you may use parchment paper. {My loaf pan dimensions- 25.5 cms x 11.5 cms (10 x 5 inches), height of 7 cms}.
- In a medium mixing bowl, sift all the dry ingredients twice, from a height. Add salt, whisk until well combined. Set aside.
- Transfer the bananas in a medium-sized bowl, mash using the back of the fork.
- Add all the other wet ingredients to the mashed banana, whisk until you have a homogeneous mixture.
- Add the wet ingredients to the dry ingredients, fold gently just until combined and no more flour pockets are visible. Do not overmix the batter.
- Add the chopped walnuts and fold it in the batter.
- Transfer the batter to the baking pan. Gently tap it on the counter 2-3 times to remove the air bubbles. Bake on the middle rack for 55-60 min or until the toothpick inserted in the center of the cake comes out clean. If you feel the top is browning quickly and the bread is still uncooked, cover with a foil during the last 10-15 minutes of baking.
- Cool the bread on a rack in the loaf pan for 15 minutes, then remove from the pan and cool on the rack completely. Let the cake cool down completely before slicing. This will ensure you have nice, clean slices. I usually bake at night and slice it in the morning.
Notes
I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
Easy Banana Bread Recipe (Eggless)
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
Dry ingredients
- 1 & 1/2 cups / 214 grams / 7.5 oz unbleached all-purpose flour, spooned and leveled
- 1 & 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
Wet ingredients
- 3/4 cup / 157 grams / 5.5 oz sugar
- 1/3 cup flavorless oil
- 1/2 cup milk
- 1 tsp pure vanilla extract
- 1 tsp butter extract, optional
- 2 overripe bananas, peeled (1 cup of mashed banana)
Other ingredients
- 1/2 cup / 60 grams / 2.1 oz chopped walnuts, dusted with 1 tsp flour
- Oil spray/oil and flour as needed, to grease and dust the pan
Instructions
- Preheat the oven to 350 degrees F / 180 degrees C, position a rack in the middle of the oven. Grease a 9 x 5-inch loaf pan with little oil and dust with flour to coat the pan, or you may use parchment paper. {My loaf pan dimensions- 25.5 cms x 11.5 cms (10 x 5 inches), height of 7 cms}.
- In a medium mixing bowl, sift all the dry ingredients twice, from a height. Add salt, whisk until well combined. Set aside.
- Transfer the bananas in a medium-sized bowl, mash using the back of the fork.
- Add all the other wet ingredients to the mashed banana, whisk until you have a homogeneous mixture.
- Add the wet ingredients to the dry ingredients, fold gently just until combined and no more flour pockets are visible. Do not overmix the batter.
- Add the chopped walnuts and fold it in the batter.
- Transfer the batter to the baking pan. Gently tap it on the counter 2-3 times to remove the air bubbles. Bake on the middle rack for 55-60 min or until the toothpick inserted in the center of the cake comes out clean. If you feel the top is browning quickly and the bread is still uncooked, cover with a foil during the last 10-15 minutes of baking.
- Cool the bread on a rack in the loaf pan for 15 minutes, then remove from the pan and cool on the rack completely. Let the cake cool down completely before slicing. This will ensure you have nice, clean slices. I usually bake at night and slice it in the morning.
Notes
Kickstart your day with this creamy, delicious, and protein-packed, overnight chia seed pudding. It makes for an ideal breakfast during these hot summer days or a great grab-and-go breakfast on the run. Or simply enjoy some to satiate those 3 pm hunger pangs!
I know I know I’m so late in posting a chia seed pudding recipe here on the blog, given that I’ve been blogging for 3 years. Well, better late than never, right! I guess chia seed pudding has been around here for over a decade, and I’m glad that I can finally share some of my favorites on this little space.
These low carb seeds don’t have much flavor on their own, they are slightly nutty and crunchy, quite similar to poppy seeds. If eaten in the dry form make sure you have sufficient water soon or else you will be stuck with gelatinous, pasty mouthfeel, which will not be pleasant at all.
- WHAT IS CHIA PUDDING?
- CHIA PUDDING INGREDIENTS
- CHIA PUDDING RATIO
- HOW TO MAKE CHIA SEED PUDDING?
- WHAT KIND OF COCONUT MILK TO USE FOR THIS PUDDING?
- TODAY I’M SHARING 3 OF MY FAVORITE AND EASY CHIA PUDDING RECIPES
- STEP BY STEP INSTRUCTIONS TO MAKE COCONUT CHIA SEED PUDDING PLUS 3 DELICIOUS VARIATIONS
- HOW TO MAKE VEGAN CHIA SEED PUDDING?
- Chia Pudding Recipe | How To Make Chia Pudding (3 Delicious Variations)
WHAT IS CHIA PUDDING?
Chia pudding is a thick and creamy pudding with a gelatinous texture, made with chia seeds and a liquid, like milk (dairy or plant-based), yogurt, fruit juice, or fruit purees.
I associate the word pudding with dessert. But this chia breakfast pudding is great to be passed off as a dessert too. There is no cooking involved, just mix and match your ingredients and flavors, let it sit in the refrigerator and voila, you have yourself a delicious no-cook pudding, that is ready, just like that!
CHIA PUDDING INGREDIENTS
To make a basic chia pudding, you will need,
- Chia seeds, but of course 😀
- Milk (Dairy or milk alternatives), yogurt, juice or fruit puree.
- Sweetener or sugar-free sweetener (optional)
- Flavor (again optional)
CHIA PUDDING RATIO
A ratio of 1: 4:: chia seeds liquid yields an ideal thick and creamy, textured pudding. For every cup of liquid, 1/4 cup chia seeds are perfect.
Plus all the fixins to top it up sit beautifully on the chia seed pudding. You can stretch it to a 1:6 ratio if you like it a little thinner. Totally up to you!
HOW TO MAKE CHIA SEED PUDDING?
So you just need the first 2 ingredients for a very basic chia pudding recipe . But the best part about making this pudding is the endless flavor pairings you can come up with. So you can never really get bored of it.
For this basic vanilla chia pudding, I’ve used chia seeds, canned unsweetened light coconut milk, maple syrup to sweeten it up and some vanilla extract to flavor up things.
All I did was mixed everything in a bowl and refrigerated it overnight. Next morning, I simply spooned some in my serving glass and topped it up with some fruits and toasted coconut flakes.
WHAT KIND OF COCONUT MILK TO USE FOR THIS PUDDING?
I prefer my chia seed pudding with regular dairy milk or coconut milk. I love the nutty flavor the coconut milk imparts, well if you know me you know being a Goan I love coconut in all forms 🙂
I’d like to talk about what kind of coconut milk to use for chia pudding. Basically, there are so many varieties of coconut milk available commercially. There is full-fat canned coconut milk, then there is the light version with some of the fat content removed, and then there is the kind that is sold in the dairy alternative aisle of your grocery store, the ones that come next to the other nut milk.
I’ve tried chia pudding with these three versions of coconut milk. They all work well for chia pudding.
Of the three versions that I have tried, full-fat canned coconut milk is my least favorite, as I find the pudding becomes too thick and heavy. No doubt, it gives the best coconut flavor, but I avoid it. I like to use this kind of coconut milk in my curries. If you like to use full-fat coconut milk, feel free to use it. I’d suggest reducing the chia seeds to 3 or even 2 tbsp for every cup of coconut milk or simply add some coconut water to make it a little thinner or adjust it to your liking after the pudding has set, no biggie! Another alternative is to use half full-fat coconut milk and half of another nut milk.
The next that I tried was the dairy alternative, unsweetened coconut milk sold in the 1-quart tetra pack. The pudding was nice and light, but it seriously lacked that coconut flavor, plus it was not as creamy. The coconut milk itself is so light and pretty watery. 1 cup of this coconut milk contains about 50 calories. So if you are watching your calories, I’ll suggest to go in for this particular kind, if you really want that coconut flavor, add some coconut extract, or simply add fruit purees for a different flavor.
The one that works for me and the kind I like to use for my chia pudding is the unsweetened, canned light coconut milk. It is creamier, has a wonderful coconut taste and the pudding is just perfect. 1/3 cup of unsweetened light coconut milk has about 45 calories.
This overnight chia pudding is very versatile. You may use almond milk, cashew milk, oat milk, soy milk etc to make a vegan chia pudding. If you are watching your sugar intake, you can make a sugar-free chia pudding using stevia natural sweetener.
You can present it as a layered chia pudding or serve it as a chia bowl. Get creative and customize it as per your needs. That is the best part about making anything at home, isn’t it?
TODAY I’M SHARING 3 OF MY FAVORITE AND EASY CHIA PUDDING RECIPES
- Mango Chia Pudding
- Chocolate Chia Pudding
- Strawberry Chia Pudding
There is no right or wrong way in making a healthy chia seed pudding . You can choose to top the chia pudding with your favorite fruits, nuts etc or you can puree the fruits with the milk and mix in the chia seeds.
You can also try blending chia seeds along with the rest of the ingredients and refrigerate if you are not a fan of the gelatinous texture of the seeds.
I love the texture of the chia seeds once they have gelled up. They remind me a lot of the sweet basil seeds or sabja as it is known in Hindi. In India, sweet basil seeds are used to make falooda, a very refreshing and delicious Indian summer drink. You can check these two posts, rose falooda and mango falooda that I’ve shared earlier.
STEP BY STEP INSTRUCTIONS TO MAKE COCONUT CHIA SEED PUDDING PLUS 3 DELICIOUS VARIATIONS
BASIC CHIA SEED PUDDING
1.In a sufficiently big bowl, add milk, chia seeds, maple syrup and vanilla extract.
2.Mix it well. Cover and refrigerate overnight or 4-6 hours.
3.By morning, the seeds will swell, and create a nice, creamy, pudding. Enjoy coconut milk chia pudding as such or top with desired fruits, nut, fruit puree, spices, etc. You could also serve it as a coconut chia bowl and top it whatever you like.
FOR MANGO CHIA SEED PUDDING
1.In a medium-sized bowl, add milk, mango pulp, maple syrup, and vanilla extract {If you are using mango pieces, blend it with milk. Measure it out, it should be about 1/2 cup, if not adjust it with more milk}. Add chia seeds, mix it well. Cover and refrigerate overnight or 4-6 hours.
3.Transfer to serving bowl or glass, top with more mango pulp and mango pieces.
FOR CHOCOLATE CHIA SEED PUDDING
1.In a medium-sized bowl, add cocoa powder and maple syrup. Mix it well.
2.Then add milk and vanilla extract. Mix well.
3.Add chia seeds, mix it well. Cover and refrigerate overnight or 4-6 hours.
4.Transfer to serving bowls, garnish with blueberries and chocolate gratings.
FOR STRAWBERRY CHIA SEED PUDDING
1.Blend the milk with strawberries. Measure it out, it should be about 1/2 cup, if not adjust it with more milk.
2.Transfer to a bowl. Add maple syrup and vanilla or strawberry extract, and chia seeds, mix it well. Cover and refrigerate overnight or 4-6 hours.
3.Transfer to serving bowls, garnish with chopped strawberries.
NOTES
1.For a single serving chia pudding, halve the recipe of the basic chia seed pudding.
2.If you feel the pudding is too thick, stir in 1 to 2 tbsp of milk or water to adjust the consistency.
3.Soaked chia seeds can be refrigerated for up to 4 to 5 days.
HOW TO MAKE VEGAN CHIA SEED PUDDING?
Chia Pudding Recipe | How To Make Chia Pudding (3 Delicious Variations)
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
Basic Chia Seed Pudding
- 1 cup canned unsweetened light coconut milk / your choice of plant-based milk or cow’s milk
- 1/4 cup chia seeds
- 1 to 2 tbsp maple syrup or sweetener of choice, as required
- 1/2 tsp vanilla extract, optional
- Mixed berries and toasted coconut flakes, for garnishing
Mango Chia Seed Pudding
- 1/4 cup milk of choice
- 1/4 cup mango pulp or mango pieces + few tbsp more for topping the pudding
- 2 tbsp chia seeds
- 1/2 to 1 tbsp maple syrup or sweetener of choice, as required
- 1/4 tsp vanilla extract
- few mango pieces, for garnishing
Chocolate Chia Seed Pudding
- 1/2 cup milk of choice
- 2 tsp cocoa powder
- 2 tbsp chia seeds
- 1 tbsp maple syrup or sweetener of choice, adjust as per desired sweetness
- 1/4 tsp vanilla extract
- blueberries and chocolate shavings, for garnishing
Strawberry Chia Seed Pudding
- 1/4 cup milk of choice
- 1/4 cup chopped strawberries
- 2 tbsp chia seeds
- 1/2 to 1 tbsp maple syrup or sweetener of choice, as required
- 1/4 tsp vanilla extract or strawberry extract
- few chopped strawberries, for garnishing
Instructions
Basic Chia Seed Pudding
- In a sufficiently big bowl, add milk, chia seeds, maple syrup and vanilla extract.
- Mix it well. Cover and refrigerate overnight or 4-6 hours.
- By morning, the seeds will swell, and create a nice, creamy, pudding. Enjoy coconut milk chia pudding as such or top with desired fruits, nut, fruit puree, spices, etc. You could also serve it as a coconut chia bowl and top it whatever you like.
For Mango Chia Seed Pudding
- In a medium-sized bowl, add milk, mango pulp, maple syrup, and vanilla extract {If you are using mango pieces, blend it with milk. Measure it out, it should be about 1/2 cup, if not adjust it with more milk}. Add chia seeds, mix it well.
- Cover and refrigerate overnight or 4-6 hours.
- Transfer to serving bowl or glass, top with more mango pulp and mango pieces.
For Chocolate Chia Seed Pudding
- In a medium-sized bowl, add cocoa powder and maple syrup. Mix it well.
- Then add milk and vanilla extract. Mix well.
- Add chia seeds, mix it well. Cover and refrigerate overnight or 4-6 hours. Transfer to serving bowls, garnish with blueberries and chocolate gratings.
For Strawberry Chia Seed Pudding
- Blend the milk with strawberries. Measure it out, it should be about 1/2 cup, if not adjust it with more milk.
- Transfer to a bowl. Add maple syrup and vanilla or strawberry extract, and chia seeds, mix it well. Cover and refrigerate overnight or 4-6 hours.
- Transfer to serving bowls, garnish with chopped strawberries.
Notes
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
I hope you enjoyed this easy chia pudding, see you soon with a new post!
Regards,
Freda
