Eggless Caribbean Banana Bread Food

QUICK AND EASY EGGLESS BANANA BREAD

Steps:

• 1. Preheat oven to 350ºF/180ºC.
• 2. In a mixing bowl, combine mashed bananas with butter.
• 3. Add in milk, vanilla, and mix.
• 4. Add in sugar, baking soda, salt, and mix.
• 5. Add flour last and mix until just combined.
• 6. Pour mixture into a greased and floured bread loaf pan.
• 7. Bake for 1 hour or until a wooden pick comes out clean.
• 8. Allow to cool before removing from pan.

EGGLESS BANANA BREAD

Steps:

• Preheat the oven to 350 degrees.
• Mix the first five (dry) ingredients together in a large mixing bowl.
• In a separate bowl, mash the bananas well.
• Stir the butter or margarine, vanilla extract and applesauce into the bananas.
• Add the banana mixture into the mixing bowl with the dry ingredients.
• Mix gently by hand, just enough to form a thick, clumpy batter. If the mixture seems too dry, add more mashed banana or applesauce to adjust the consistency.
• Fold in chocolate chips and/or walnuts, if using.
• Pour batter into greased loaf pan and bake for 45 minutes or until the bread is a deep golden brown and a knife inserted in the center comes out clean.

EGGLESS CARIBBEAN BANANA BREAD

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Butter a standard-size loaf pan.
• In shallow bowl mash the bananas with a fork until it is liquidy but still lumpy. Set the banana mush aside.
• In a medium bowl, whisk together the flour, baking soda, nutmeg, and salt. Set aside.
• In a large bowl (or the bowl of a stand mixer), beat together the butter and sugar until light and fluffy. Add the vinegar, rum and lime zest and beat to mix well. Add the banana purée and the flour mixture alternately, about 1 cup at a time, beginning with the banana and beating to just incorporate. Use a spatula to fold in any flour that has not been absorbed, and stir in the coconut. Do not overmix.
• Scrape the batter - it will be thick - into the prepared pan. Smooth the top, and sprinkle evenly with the demerara sugar. Bake for 50-65 minutes, or until the top is nicely browned and a toothpick inserted in the center comes out clean. Let cool on a wire rack for about 20 minutes; then turn the loaf out of the pan and allow it to cool completely.
• This loaf will keep, sealed airtight, for three to four days.

EGGLESS BANANA BREAD

Steps:

• Mash bananas (overripe make the best bread).
• Add oil, vanilla and sugar; mix well.
• Sift flour, salt and soda together and add to banana mixture with walnuts if using.
• Mix until flour is blended in but do not over mix.
• Put into loaf pan and bake at 350 degrees F. for 60 minutes or until toothpick comes out clean.
• Cool 10 minutes in pan, then remove to rack to cool completely before cutting.

EGGLESS CRANBERRY ORANGE BANANA BREAD

Steps:

• Preheat oven to 350 degrees and grease bottom of two loaf pans.
• In food processor, chop pecans, remove to medium bowl.
• In food processor, add sugar, oil, vanilla, bananas, yogurt and orange zest. Pulse until blended and banana is only slightly lumpy.
• In medium bowl, blend flaxseed, oat bran, flour, baking powder, baking soda, salt, cinnamon, cloves.
• Toss in raisins and cranberries, coating with flour mixture.
• Add wet ingredients to dry ingredients and stir well.
• Add vinegar, stir well.
• Pour equal amounts into the two loaf pans and bake for 40-45 minutes. May need more baking time, keep checking.
• Note: while flaxseed and oat bran are optional, they add fiber and aid the nutritional value. Raisins, Cranberries and Pecans are all interchangeable, if you don't have them, leave them out or add more if desired.

CARIBBEAN BANANA BREAD

Steps:

• Preheat the oven to 375 degrees F. Coat an.
• 8 x 4 inch loaf pan with cooking spray and.
• set aside. Beat 2 tablespoons of margarine.
• and cheese at medium speed of a mixer, add.
• 1 cup sugar, beating well, add egg and beat well.
• Combine the flour, baking powder, baking soda with salt in a separate bowl, stir well. In a separate bowl, combine the banana, milk, vanilla and 2 tbls rum.
• Next add flour mixture to creamed mixture.
• alternating with the banana mixture, mix.
• after each addition. Next stir in 1/4 cup.
• pecans and 1/4 cup of coconut.
• Pour batter into prepared pan; bake at 375.
• degrees F. for 60 minutes. Let cool in pan.
• for 10 minutes, remove from the pan Let it.
• cool slightly on a wire rack.
• Combine brown sugar along with 2 teaspoons.
• each margarine with the lime juice and rum.
• right into the sauce pan and bring it to a.
• simmer.
• Cook for 1 minute, stir constantly. Remove.
• from heat and stir in 2 tablespoon of each.
• pecans and the coconut spoon over the loaf.