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Savvy shopping, seasonal eating and thrifty recipes. Spend less on groceries and enjoy better tasting, easy to prepare meals your friends and family will love – all on a budget.

Tuesday, 28 May 2013

Eggless Banana Bread


I created this Eggless Banana Bread today when I realised I was out of eggs.  It is basically like an enormous  banana scone, is delicious warm drizzled with a little golden syrup or honey, or eaten cold (with or without cream).  Some of my house guests today spread it with a thin layer of chocolate spread.

This delicious bake could be eaten for breakfast/brunch, morning tea, on a picnic, afternoon tea, or for pudding.  It is really versatile and can be eaten on it's own or with accompaniments as suggested above.

I do experiment quite a bit with baking and whilst there are some disasters that never make it to my blog, there is a great deal of satisfaction when I create something delicious and bloggable.  Make sure you use really over-ripe and spotty bananas to ensure the best flavour and texture of the final bake.

Eggless Banana Bread

450g self-raising flour
55g light soft brown sugar
2 tsp mixed spice
80g butter, cut into cubes
3 medium over-ripe bananas, mashed
125ml milk
2 tsp vanilla extract

Preheat your oven to 180C/160C Fan. Line a 20cm cake tin with non-stick baking paper or a liner.

Put the flour, light soft brown sugar and mixed spice into a bowl. Add the cubes of butter then rub the butter into flour mixture until it looks like breadcrumbs.

Mix together the mashed banana, milk and vanilla in a jug. Pour into the dry ingredients and mix until combined. Do not beat the mixture or you will end up with a heavy bread.

Turn out the dough into your prepared cake tin. Don’t be too bothered about spreading it to the corners, just make sure the top is somewhat level. Bake for 35 – 40 minutes until golden and a skewer inserted into the centre comes out clean.

Cool in the tin for a few minutes before turning out on to a wire rack to cool completely or eat warm drizzled with honey or golden syrup. Either way it is delicious!



I'm submitting this bake to the Breakfast Club monthly blogging event created by Helen.  The theme this month is Bakes and Katie is hosting.



I'm also submitting this bake to Credit Crunch Munch because it is a delicious way to use up over-ripe bananas and doesn't use eggs and only a little butter, both of which can be expensive.  Credit Crunch Munch was created by Fuss Free Flavours and Fab Food 4 All, the lovely Janice from Farmersgirl Kitchen is hosting this month.


5 comments:

  1. Brilliant, this cake scores on 2 counts as you use up old bananas and you don't have to have any eggs in the fridge. I'm a bit of a bananaholic when it comes to cakes so the more recipes I have with them the better - I love the drizzle of golden syrup at the end too, just the perfect comfort food to this horrible weather we're having!

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    1. It did brighten up the rainy day very nicely Camilla :o) I love eggless recipes as I do tend to run out but still want to bake something delicious.

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  2. Lovely recipe. Just popped in and thought I'd say how much I enjoy reading your blog. x

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    1. Thanks so much vanessa. I thoroughly enjoy your blog too, it is my guilty pleasure because the photos are gorgeous and you write so well. x

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    2. I love eggless cakes, and actually prefer the taste to traditional ones. With so many allergies around it is good to be able to bake egg free, and also to be able to bake guilt free it you cannot afford free range eggs.

      Thanks so much for sending to Breakfast Club, next month's challenge is open http://tangolikeraindrop.blogspot.co.uk/2013/06/breakfast-club-june-high-fibre.html and the theme is high fibre

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