Forgot Eggs In Banana Bread

Have you ever been in the middle of baking something only to realize you forgot an important ingredient? It can be frustrating, but it can also lead to some delicious mistakes. That’s exactly what happened when I forgot the eggs in my banana bread recipe. What should have been a disaster turned out to be a happy accident, resulting in a moist and fluffy bread that’s perfect for breakfast or as a snack.

Ingredients:

• 3 ripe bananas
• 1/2 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups all-purpose flour

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Mash the bananas in a large mixing bowl.
3. Add the melted butter, sugar, and vanilla extract. Mix well.
4. Add the baking soda and salt. Mix well.
5. Add the flour, 1/2 cup at a time, mixing well after each addition.
6. Pour the batter into a greased 9×5 inch loaf pan.
7. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Nutritional Information:

Serving Size: 1 slice

• Calories: 230
• Total Fat: 8g
• Saturated Fat: 5g
• Cholesterol: 20mg
• Sodium: 180mg
• Total Carbohydrates: 37g
• Dietary Fiber: 1g
• Sugars: 16g
• Protein: 3g

Cooking Time:

Total Time: 1 hour and 10 minutes

Prep Time: 10 minutes

Cook Time: 50-60 minutes

Equipment:

• Large mixing bowl
• 9×5 inch loaf pan
• Mixing spoon or spatula
• Wire rack

Serving Suggestions:

This banana bread is delicious on its own, but you can also serve it with a smear of butter or cream cheese for an extra indulgent treat. Pair it with a cup of coffee or tea for the perfect morning snack.

Variations:

If you want to switch things up, try adding chocolate chips or chopped nuts to the batter. You can also substitute the all-purpose flour for whole wheat flour or a gluten-free flour blend.

Substitutions:

If you don’t have unsalted butter, you can use salted butter instead, but omit the additional salt in the recipe. You can also substitute the granulated sugar for brown sugar or honey.

Storage:

Store the banana bread in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months.

Tips:

• Make sure your bananas are ripe for the best flavor.
• Don’t overmix the batter or your bread will be tough.
• Let the bread cool completely before slicing it to prevent it from falling apart.

Notes:

This banana bread is a great way to use up ripe bananas and is a perfect treat for breakfast or as a snack. It’s moist, fluffy, and full of flavor, even without the eggs.

Frequently Asked Questions:

• Can I use frozen bananas?

Yes, you can use frozen bananas. Let them thaw completely before mashing them.

• Can I use a different size pan?

You can use a different size pan, but the baking time may vary. Check the bread frequently to make sure it doesn’t overbake.

• Can I use a different type of sugar?

Yes, you can use a different type of sugar, but it may affect the texture and flavor of the bread.

Overall, forgetting the eggs in my banana bread recipe turned out to be a delicious mistake. This recipe is easy to make and perfect for anyone who loves banana bread. Give it a try and see for yourself!