Eggless Banana Bread

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Call me looney, but one of the things that I cannot stand is seeing the semi ripe bananas turn over ripe and mushy. The house fills up with its aroma and anytime you walk around it you get that banana ish (?) smell.

Next thing I know nobody at home wants to eat it and I don’t feel like throwing it away either.  So I fall into this quandary of thinking what to do with it and how best to use it wisely.  For me that means things that involves no laborious work or no deep frying.  So the only idea that I can think of is a cake, an eggless one to be more precise. Not that it is healthy, but at least it is easy one to put together and also no baby sitting involved while cooking. But wait, that is not the end there is more.  So while gorging on the cake I constantly fret about the unnecessary calories I am eating and also hide the weighing scale, so that I don’t weigh myself the next day.Groan** I know, I am unnecessarily complicating things, but folks please help me out here. What is a good and healthy way to make use of an over ripe banana?This is the source of this recipe with few modifications.

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  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup sugar
  • 2 large ripe bananas
  • 1/2 cup applesauce
  • 1/3 cup milk
  • 4 tablespoons butter or margarine, melted
  • 1/4 tsp cardamom powder
  • 1/4 cup raisins (optional)
  • 1/4 cup chopped walnut (optional)


  •  Preheat the oven to 350 degrees.
  •  Meanwhile mix the first five (dry) ingredients together in a large mixing bowl.
  •  In a blender make a paste of bananas along with milk.
  •  Add the banana mixture into the mixing bowl with the dry ingredients.
  •  Add the applesauce, butter and the cardamom powder and mix well.
  •  If the mixture seems too dry, add more mashed banana or applesauce to adjust the consistency.
  •  Add the walnuts or raisins, 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.


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  1. Mansi says:

    Banana bread is my absolute fav! and in this recipe, you can use the over ripe bananas and the apples too (to make the applesauce) to bake the perfect bread! but the pic cannot be seen RC..

  2. Madhuram says:

    The bread looks so moist. I have not yet tried applesauce in a cake/bread recipe, though have heard about it as a substitute for eggs. I made Indira’s Carrot cake recipe yesterday, which also uses banana. I’ll try this one the next time.

  3. Shubha says:

    nice blog.. havent visited earlier….:)
    the bread looks good… i like to try eggless recipes as my hubby doesnt like egg.. will surely try urs…

    hey do check my blog too and give ur comments

  4. Ekta says:

    I tried out your banana bread today and loved it! It was moist & very yummy. I made the following changes: Added one banana instead of the apple sauce…didnt have any on hand, cut the quantity of butter by half, increased milk a little, increased soda by 1/4 tsp, added 3/4 cup walnuts, skipped the cardomom powder and raisins,added a fistful of oats and used only whole wheat pastry flour (1.5 cups). All in all a very healthy, tasty, satisfying snack! Thank you.

  5. Sridevi says:


    I tried your recipe and it came out very well. It tastes good too. I’m gonna take it to my friend. Thanks for your recipe.

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