Classic Banana Bread

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How we have a very silent presence of water and air in our lives and we never acknowledge them, never bother to give them some appreciative words. A classic recipe of banana bread has a similar kind of presence in a bakers life. It never seems to get old, and never goes away and we really never acknowledge it. I love baking a loaf of banana bread, love to have a slice with my tea or coffee. It always has given me a joyous satisfaction. 

To the very authentic classic recipes, one should never try to bring in, twist and turns. What is classic should remain classic. For an instant, this classic recipe of banana bread is been with me since ages and never have ever disappointed me. At home, Pranav likes to munch on something sweet after dinner. He beholds his sight inside the fridge every single night, after dinner, for a simple sweet (not very creamy /heavy) which is comforting and is pleasurable. He is never told me to bake something special for him. He will simply accommodate and adjust with my baking and the work flow. As a wife, I know, what he is really looking for. So, I do bake and keep a few of his favourites in the fridge in different containers. This banana bread is, what I have baked for him so many times, and he has loved it always. 

I have mentioned in the above paragraph that, a classic recipe should remain classic. And we should not try changing any ingredient or the method. But at the same time, I am aware of the fact, that many of my readers don’t use eggs at home and yet they love to bake and try various recipes. I try to give substitutes in most of my recipes. And yes! Even today, I am bringing you a substitute for an egg for this classic banana bread recipe. 

I am giving you two options here one is flax seeds and other is an egg replacer. 

Substitute with Flax mealQuantity – Mix 1 tablespoon ground flax seeds (flax meal) with 3 tablespoons of warm water and whisk with a fork to combine. Now let it sit for 5-10 minutes before adding to the rest of the ingredients. This is equal to one egg.Naturally Yours Flax Seed, 500g

Commercial Egg Replacer – It is made from potato and tapioca starch –  Egg Replacer is free of eggs, gluten, dairy, yeast. It is great for vegans and those with food allergies. Binds and leavens at the same time.  This relatively flavourless product does a good job of mimicking eggs in baked goods like cookies, muffins, and some cakes.Orgran Egg Replacer Mix, 200g

Quantity – The ratio mentioned on the box is a good starting point but depending on your recipe, you may have to play around a bit. I mostly use 1 and 1/2 teaspoons replacer combined with 2 tablespoons of water for one egg.

The banana bread will definitely turn out good, with the egg substitute, but you must expect some changes in the texture/ end result when compared to the classic banana bread texture. Here is a thing, if you switch eggs with flax seeds, you will find a slight difference in the texture, specially denseness. And egg replacer will give you a slight after taste in the banana bread but a beautiful texture. Now, you are the best person to decide, what part you are ready to adjust with. 

I can also give you more substitute ideas here

A complete cooking ingredient substitute list

You do have the leverage of including your favourite nuts and seeds to the recipe. you can bake this in any shape or size.  Just take care of baking time. A shallow cake pan will need less baking time. 


Rest all about is recipe is very simple and easy to follow. I hope, that you bake it and will enjoy it. 


1 3/4 cups (225 grams) all-purpose flour 

3/4 cup (150 grams) granulated white sugar 

1 teaspoon (4 grams) baking powder

1/4 teaspoon (1 gram) baking soda

1/4 teaspoon (1 gram) salt

1 teaspoon ground cinnamon

1 cup (120 grams)  mixed nuts of your choice coarsely chopped

1/4th cup of seeds of your choice (pumpkin seeds, sunflower seeds, flax seeds)

2 large (100 grams) eggs, lightly beaten

1/2 cup (113 grams) butter room temperature 

1 1/2 cups (375 grams) mashed bananas (about 3 large ripe bananas)

1 teaspoon (4 grams) vanilla extract 


Preheat oven to 160*C and place oven rack in the middle position. Line a 9-inch loaf pan Go Hooked Bread Mould, Black (GHBRDMOULD) with parchment paper, and keep aside.

In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt, and ground cinnamon. Stir in the chopped nuts and seeds.

In another bowl combine the mashed bananas, beaten eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky.

Tip: The important thing is not to over mix the batter. 

Scrape batter into prepared pan, smoothing the top with the back of a spoon. Sprinkle some nuts and seeds on the top and bake until bread is golden brown and a toothpick inserted into the centre comes out clean, about 50 to 60 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. And enjoy!
Bajaj Majesty 1603 T 16-Litre Oven Toaster Grill (White)



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