Food recipes
Eggless Banana Bread
Eggless Banana Bread Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched seeds, flaxseed leavening agents, baking soda leavening agents, baking powder, double-acting, s...
Eggless Banana Bread
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
oil, olive, salad or cooking
sugars, brown
sugars, granulated
cream, sour, cultured
bananas, raw
lemon juice, raw
vanilla extract
Directions:
Preheat oven to 325 degrees F. Grease the bottoms of two 8x4-inch aluminum loaf pans; set aside.
Add dry ingredients (flours, flax seeds, baking soda, baking powder, salt, cinnamon) to a large bowl and stir well to combine.
Make a well in the center then set aside.
In another large bowl, add sunflower oil, both sugars, sour cream, bananas, lemon juice, and vanilla extract and stir well to combine.
Add wet ingredients to dry ingredients and fold just until flour is moistened.
Divide batter evenly between both loaf pans and top with a piece of parchment paper.
Bake for 55 minutes or until a toothpick inserted in the center of both loaves comes out clean.
Allow loaves to cool in their pans 510 minutes then allow to cool completely on a cooling rack before slicing.
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
oil, olive, salad or cooking
sugars, brown
sugars, granulated
cream, sour, cultured
bananas, raw
lemon juice, raw
vanilla extract
Directions:
Preheat oven to 325 degrees F. Grease the bottoms of two 8x4-inch aluminum loaf pans; set aside.
Add dry ingredients (flours, flax seeds, baking soda, baking powder, salt, cinnamon) to a large bowl and stir well to combine.
Make a well in the center then set aside.
In another large bowl, add sunflower oil, both sugars, sour cream, bananas, lemon juice, and vanilla extract and stir well to combine.
Add wet ingredients to dry ingredients and fold just until flour is moistened.
Divide batter evenly between both loaf pans and top with a piece of parchment paper.
Bake for 55 minutes or until a toothpick inserted in the center of both loaves comes out clean.
Allow loaves to cool in their pans 510 minutes then allow to cool completely on a cooling rack before slicing.