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Eggless banana bread recipe (Vegan banana bread recipe)
US measuring cups are used (1 cup = 240 ml)

Course Breakfast
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Yield 1 loaf
Author Kanan
Ingredients
2 cups All purpose flour (Maida)

cup White granulated sugar
teaspoon Baking powder
teaspoon Baking soda
teaspoon Salt
3 large or about 2 cups Overripe banana mashed
cup Oil flavorless oil e.g. (canola, corn, vegetable or safflower oil)
1 tablespoons Lemon juice freshly squeezed
1 teaspoon Pure vanilla extract
How to make the recipe
making eggless banana bread recipe:
1. Preheat the oven to 375 degrees F or 190 degrees C for at least 10 minutes.
2. Grease 9x5x3 inch loaf pan with oil or butter or just pray it with non-stick spray.
3. Take dry ingredients (all purpose flour, sugar, baking soda, baking powder and salt) in a
bowl
4. Whisk it till they get mixed.
5. In another bowl take mashed banana, oil, vanilla extract and lemon juice.
6. Beat it well till everything is incorporated well.
7. Add dry ingredients to wet. Fold it in with spatula till it comes together. Do not over mix
it.
8. Pour it into prepared pan.
9. Bake into pre-heated oven for 45-50 minutes. Check by inserting a toothpick in the
center. If it comes out clean then bread is ready.
10. Remove it from the oven and let it cool into pan for 10 minutes.
11. Remove it to wire rack to cool completely.
Variations
You can add 1 teaspoon of ground cinnamon to flour mixture.

You can add pinch of nutmeg powder.
You can add to cup of walnuts or pecans or your choice of nuts.
You can add cup of chocolate chips
Beginner's White Bread Recipe

Prep time: 2 Hr
Cook time: 27 Mins
Yields: 2 Loaves
If you are looking to make an easy white bread recipe with yeast you should definitely try this
beginner's white bread, especially if you have fear of yeast. Once you try this basic white bread
recipe, I assure that you will get the confidence to bake more using yeast.
Ingredients
5 and 1/2 to 6 cups All Purpose Flour

3 tablespoons White Sugar
2 envelopes Rapid Rise Yeast ( I used Fleischmann's)
2 teaspoons Salt
1 and 1/2 cups Water
1/2 cup Milk
2 tablespoons Butter
Instructions
1. Combine 2 cups flour, sugar, undissolved yeast and salt in a large bowl.
2. In a medium saucepan, heat water, milk and butter until very warm. Use a candy
thermometer to see if the temperature is between 120F-130F (approximately 48C-54C).
3. Stir the milk mixture into the flour/yeast mix.
4. Use an electric mixer at medium speed and beat for about 2 minutes, scraping the bowl
occasionally.
5. Stir in another cup of flour, beat again for 2 minutes at high speed, scraping bowl as
needed.
6. Stir in enough of the remaining flour (2 and 1/2 to 3 cups) to make a soft dough. I used
about 2 and 3/4 cups of flour. (See My Notes)
7. Lightly flour the surface you will be working on and knead the dough until smooth and
elastic, about 8-10 minutes.
8. Cover; let rise 10 minutes.
9. Divide dough in half. Roll each half to 12x7 inch rectangle. Beginning at short end of
each rectangle, roll up tightly. Pinch seams and ends to seal completely.
10. Grease two 8x4 inch loaf pans and place the dough seam sides down.
11. Cover using plastic wrap; let rise in warm, draft free place until doubled in size, about 45
minutes. (See My Notes)
12. Meanwhile around the 30th minute or so, preheat the oven at 400F/200C for about 15
minutes.
13. When the dough has doubled in size, bake it for 25-30 minutes or until done. Remove
from pans; cool on wire rack.
14. Like always you have to wait for the bread to come to room temperature before you can
cut it into slices. If you prefer eating warm bread then just apply some butter and tear it
off and enjoy.
Taste:
1. The bread looked exactly like bakery breads at least on the inside. The texture was
perfect; light, airy and fluffy. I hadn't done a neat job on sealing the edges after rolling
the dough, so my ends were not perfect. The bread tasted great too. It's been a while since
I tasted freshly baked bread and God does it taste fantastic. It's the best! How did we end
up liking the factory made bread? I realized that bread baking is one of the "if I can do it
you can do it too" stuff. So no more excuses, gather all the ingredients and bake a fresh
loaf this weekend. You just have to just check the expiry date on the yeast and you are
good. Also a pick a candy thermometer while you are at the dollar store.
My Notes:
1. The quantity of flour you end up adding depends on the type of flour you are using, the
moisture content etc. So add it in small increments until you feel it's right.
2. I read elsewhere that, when a bread recipe or any yeast recipe mentions to wait until the
batter rises double in size or for a specific amount of time, look for the size and not the
time. Sometimes the dough may need more time to double in size than mentioned in the
recipe and you may not get the desired result if it does not double. After baking this
bread, I did try my hands on dinner rolls and I just waited for the time mentioned in the
recipe rather than for it to double in size and the dinner rolls came out look pathetic. The
taste and texture was quite good but not as perfect as the bread. That's when I looked for
a reason and found that the time does not matter. I'm just a beginner baker and this is my
understanding. Experts please share your tips and opinion.
3. I also read that, to get neat slices, you have to put the bread on either side and then slice it
rather than the usual top to bottom slicing. I didn't know it while slicing my first loaf and
did the top to bottom slicing. For the second loaf I followed the trick and it really worked.
4. If all you have is Active Dry Yeast, then follow the instructions given for using it. The
original recipe is here.
5. To make it vegan use non-dairy milk and margarine (I don't recommend this for health
reasons, organic coconut oil/avocado oil is a better option).
6. The recipe also suggests that you can use up to 2 cups of whole wheat flour in place of all
purpose flour, though I have not tried this yet.

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Eggless banana bread recipe (Vegan banana bread recipe)

US measuring cups are used (1 cup = 240 ml)

2 cups All purpose flour (Maida)

How to make the recipe

making eggless banana bread recipe:

You can add 1 teaspoon of ground cinnamon to flour mixture.

Beginner's White Bread Recipe

5 and 1/2 to 6 cups All Purpose Flour

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