Showing posts with label Cake. Show all posts

Eggless Banana Bread Recipe | How to make Banana Bread Without Eggs

Banana Bread recipe without eggs. This banana bread is a dense cake made from ripe bananas and without eggs. It is perfect as a breakfast or a tea time cake.

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This time, my weekend has begun, unlike last week when I had to work a Saturday to make up for an unexpected holiday. I wish every night could be a Friday night when I get to lie down on the sofa and watch TV all night. I rarely cook elaborate meals on Friday night. Bare minimum to stop me from being hungry. So it is usually some kind of pressure cooker rice dish like Mint Pulao or Vangi Bhaat. I don’t like doing dishes either on Friday nights.

This week though, I have an added treat to my Friday night. We bought these large bananas on Sunday that were starting to go all black on the outside and ripe on the inside. I felt my whole house had begun smelling bananas. Usually, overripe banana means making Mangalore Banana Buns for me. But this time, I tried a new way of using them up in this zero effort Banana Bread. It takes like 10 minutes to whip up the batter and then just put it in the oven and allow it to cook while you continue with your other work.

This Banana Bread is dense and moist as any good banana bread is meant to be. It is perfect to eat at tea time as isn’t too sweet. I pretty much ate it for tea, snacks and dessert. So there isn’t a time when it isn’t the right time to eat this Banana Bread.

The Banana Bread has a slight hint of vanilla. I used condensed milk to add liquidity and sugar, and hence did not use sugar in the bread. If you want to skip the condensed milk, just use more of regular milk and sugar. You can also add maple syrup instead.

If you have never baked a cake in your life, then I’d suggest starting out with this Banana Bread, it is a no fail and zero effort recipe.

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

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Eggless Banana Bread Recipe | How to make Banana Bred Without Eggs

Moist Eggless Banana Bread made using ripe bananas, condensed milk and all purpose flour.

Recipe Type: Dessert
Cuisine: International
Prep Time: 20 minutes
Cook time: 40 minutes
Yield: 1 loaf

Ingredients:

3 ripe Banana
1.5 cups All Purpose Flour (Maida)
100gms sweetened Condensed Milk
1/3 cup Butter (melted and cooled)
1/2 cup powdered Sugar
1/4 cup Milk
1 tsp Vanilla Extract
1 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
1/2 tsp Cinnamon Powder (Optional)

Method:

1. Preheat the oven to 180 degree Celsius.
2. Brush the bottom and sides of a loaf tin with butter and dust with flour. I used a 9"x 3"x 2.5" loaf tin.
3. In a large bowl combine the flour, salt, baking powder and baking soda and keep aside.
4. Mash the bananas.
5. Add the condensed milk, melted butter or oil, milk and vanilla extract to the mashed bananas and mix until combined.
6. With a wooden spoon or a spatula, fold in the dry ingredients gently into the wet ingredients until you get a thick batter. Do not over mix, else the bread will become hard.
7. Taste the batter and if you feel it needs more sweetness, add in powdered sugar as desired.
8. Scrape the batter into the greased loaf tin.
9. Bake for 35-40 minutes until the top is golden brown and a toothpick inserted in the middle comes out clean.
10. Remove the bread from the pan after 5-8 minutes. Cool on a wire rack.
11. Allow it to cool and then slice it.
12. Serve at room temperature or warm.

If you liked this, you may also like:

Honey Cake

Vegan Date Walnut Cake

Banana Buns / Mangalore Buns

40 minute Eggless Chocolate Cupcakes

It was Saturday morning and hubby dearest and my sister’s birthday. Both are currently turned off by big creamy cakes L. So I had all savoury items planned, but fate intervened and we had to change all our plans L . We could all just meet up for breakfast. No cake, no elaborate lunch menu… was enough to get me all upset (They were somehow fine L). But I’m no quitter, so I decided whether they like it or not, I will go ahead and bake cake for them, only I baked tiny little cupcakes so it wasn’t too much cake but still there was something special. Luckily, both seemed to like it. I usually bake cakes for evenings or nights, when I have all the time in the world to take things slowly. My first time baking for breakfast, and I had to be quick. So I made these simple 40 minute chocolate cupcakes with things easily available at hand. I hope you enjoy making these when you are starved for time.

40 minute Eggless Chocolate Cupcakes

Eggless chocolate cupcakes with choco chips baked in 40 minutes

Recipe Type: Dessert
Cuisine: International
Prep Time: 30 minutes
Cook time: 30 minutes
Yield: 8

Ingredients:

3/4 cup Whole wheat flour (atta) / Plain flour (maida)
1/4 cup Cocoa powder
¾ tsp Baking powder
A pinch Baking soda
1/2 cup + 3 tsp of Sugar
1/2 cup Milk
1 Tbsp Vinegar
½ tsp Chocolate / Vanilla essence
1/4 cups Vegetable Oil
1 Tbsp Water
2 Tbsp Choco chips

Method:

Sift the dry ingredients together i.e. the flour, cocoa powder, baking powder and baking soda at least twice. I used whole wheat flour. This can be made with plain flour too.

Preheat the oven to 180 degree Celsius

Add the vinegar to the milk and set aside for 5 mins

Add the oil and 0.5 cup sugar to the milk and whisk until the sugar has dissolved

Add the chocolate / vanilla essence

Add the dry ingredients and the water and whisk for 3-4 mins. Add more sugar if needed. I felt the 0.5 cups was not sufficient so I added the remaining 3 tsp. If you add sugar now, whisk for about 3-4 mins.

Add the Choco chips and mix

Line the cupcake tray with liners and spoon the mix into them.

Bake for 20-22 mins until done. Mine took 22 mins.

Almond Chocolate Brownie (Eggless)

I absolutely LOVE, LOVE and more LOVE these Eggless Almond Chocolate Brownies. They are chocolate-y (Oh ya!) to the core and they have crunchy Almonds, what's not to love?

How to make eggless almond chocolate brownie recipe at www.oneteaspoonoflife.com

I'm definitely a chocoholic at heart, soul, fingers and toes. I've never been able to resist a good piece of chocolate. Dark, Milk, White, I'm game for any type of chocolate. All that talk of chocolate is enough to make me wanna crave one this instant. I wonder how people save their chocolate for later. As for me, if I know there is a chocolate around the house, I can think of at least 10 reasons why it should be in my mouth and not on the shelf.

I'm also totally NUTS about nuts. I'm always stocked with Almonds, Cashew nuts, Pistachios, and sometimes Walnuts. They are the best in-between-meals snacks I can think of. I carry a handful in my bag all the time to munch on in the bus.

They say chocolate is good for you, they say nuts are good for you, I say these Almond Chocolate Brownies are really good for you. May not be calorie wise but spirit wise, big Thumbs up!! Nothing like an awesome brownie to raise your spirits and make you feel like you are flying high up in the sky.

Everyone has their favorite brownie recipe. This recipe is mine. These Eggless Almond Chocolate Brownies have become a birthday regular for me. I've made it twice in a row now and I'm still amazed how something so easy to make can be so wonderful in taste.

One would think Brownies are for kids, but I feel the older I get, the more I want them.

This recipe makes cakey brownies that are not sickly sweet. The semi sweet dark chocolate (my favorite kind of chocolate) gives this Brownie that slight bitter darkness and not making it sickly sweet. I'm not really a fudgy sweet brownie kinda girl.

This recipe is eggless aka vegetarian, however, it is not vegan. The condensed milk replaces the eggs as the wet ingredient. If you can find vegan sweetened condensed milk, then you can make these brownies vegan. To make these brownies, I recommend buying good quality cooking chocolate. If you cannot find it, you can use any dark chocolate bar that has more than 50% chocolate (70% is better).

I've used wholewheat flour in the brownie, you may replace it with all purpose flour or maida.

Remember not to aerate the batter too much, else, you will end up with a chocolate cake and not a brownie. Also, do not over mix the batter, you will get a tough brownie.

If you liked this, you may also like:

40 minute Eggless Chocolate Cupcakes - Super quick eggless cupcakes.
Almond Cookies - Almond cookies made with 75% wholewheat flour.

Almond Chocolate Brownie (Eggless)

Eggless chocolate and almond brownies

Recipe Type: Dessert
Cuisine: International
Prep Time: 30 minutes
Cook time: 60 minutes
Yield: 9

Ingredients:

1.25 cups Whole Wheat Flour(appx. 160gms)
2 Tbsp Corn Flour
1.5 tsp Baking Powder
0.5 tsp Baking Soda
150 gms semi sweet Dark Chocolate
2 Tbsp Powdered Sugar / Icing Sugar
0.5 tin Milk Maid
50gms Unsalted Butter
0.5 cup Milk
1 tsp Vanilla Essence
10-12 Almonds

Method:

Sift together the whole wheat flour, corn flour, baking powder and baking soda at least twice
In a pan, put in the dark chocolate, broken into pieces and until the chocolate melts.
Add 0.25 cups of milk to improve the consistency. Stir well to get a smooth sauce and keep aside to cool.
Cream together the butter and the sugar in a bowl. Whisk it for around 3-4 mins.
Add the milkmaid, vanilla essence and the dark chocolate and mix well until combined.
Add the flour in parts and mix well.
Preheat the oven to 180 degree Celsius.
Grease a shallow square pan and dust it with flour.
Pour the batter into the pan and sprinkle chopped almonds over it.
Bake for 45-50 mins.
Serve with chocolate sauce, ice cream or with Love.

Mango Cheesecake (Eggless)

Every time I watch that episode from Friends when Chandler and Rachel steal their neighbour’s cheesecake and eat it, I feel like getting my own. I finally decided to try making one at home. Since it is May and mangoes are abundant, it was an easy choice to make Mango cheesecake. I searched the net for an easy eggless recipe and ended up on this one from Divinetaste. I modified it a little to suit my tin size. I used a 7” loose bottomed cake tin that took me a day to find in Bangalore. I searched high and low for it or for a springform cake tin. Ended up getting it at Ibcablr. Don’t be mistaken, these are available in most places like Hypercity, MK Ahmed, Nilgiris (Brigade road) etc. it was the size I wanted that was missing.

Biscuit base

Ingredients:

Curd – ½ litre (500 ml)

Paneer – 200 gms

Mangoes – 3

China grass –10 gms

Water – 1 cup

Powdered sugar – 1.5 cups

Vanilla essence – 1 tsp

Butter (unsalted) – 6 tbsp

Digestive biscuits – 8 to 10

Lime juice – 1 tbsp

Method:

Biscuit base:

Crush the digestive biscuits and mix with softened butter until it is evenly mixed. You should be able to hold the mixture in a closed fist and it should not crumble. Add less butter if it achieves the same result.

Spread this on the base of the loose bottomed cake tin or the spring form cake tin and press until it is tight.

Refrigerate for 1-1.5 hrs.

Cheese filling:

8-10 hours prior to making the cheesecake, pour it in a strainer with a bowl underneath it and leave it in the fridge. You can achieve the same results by hanging the curd in a muslin cloth as well.

I made paneer from about 1 L of milk, you can use store bought paneer too. In the mixer, add the paneer and the hung curd and mix until there are no lumps.

Soak the china grass in water for 10 mins.

Peel and puree 2 mangoes.

Heat the china grass until it dissolves in water. Simultaneously heat the mango puree. Do not allow either of the two to boil.

Once the china grass is dissolved, pour it into the mango puree.

Add this mix to the cheese mix.

Add vanilla and sugar. I suggest adding sugar little by little until the desired sweetness is achieved.

Pour this over the biscuit base and refrigerate for half an hour.

Mango glaze:

Peel and puree 1 mango.

Add the lime juice and 1 tbsp of water. Add around 1 tbsp sugar and heat for 5 mins. Keep stirring and do not let it burn. Add more sugar if required.

Pour this over the cheese filling.

Refrigerate for 5-6 hours.

Eggless Vanilla Sponge Cake

I wanted to try this for very long... I've made eggless chocolate cakes but never vanilla. Generally, eggless cakes use condensed milk like Milkmaid to replace the egg, but i did not have Milkmaid at home but I did have curd :)... Below is a very easy recipe for eggless sponge cake using curd. Don't worry about the curd, it does not show up in the taste at all....

Ingredients:

Maida /All purpose flour - 1 cup
Thick curd / Yogurt - 3/4 cup (I used home made curd, but I'm sure Nestle and Britannia will do)
Sugar - 1/2 cup
Unsalted butter - 1/2 cup (You can use vegetable oil in case you don't have butter)
Baking powder 1 tsp
Baking soda 1/2 tsp
Vanilla essence 1 tsp

Method:

Sift the flour 2-3 times and keep aside.
Add the sugar to the curd and mix until the sugar dissolves.
Add baking soda and baking powder to the curd and keep aside for 5 minutes until the mixture foams.
Baking soda reacts with the curd to produce the bubbles.
Add vanilla essence and melted butter to the curd and mix well.
Add the flour little by little to the curd and keep mixing.
I use an electric hand mixer, so this reduces all my work :)
Preheat the Oven to 220 degree celcius.
Once all the flour is mixed with the curd and enough air is incorporated into the mixture, grease a cake tin and dust it with flour.
Pour the cake mixture into the greased tin.
Bake for 10 minutes at 220 deg. Lower the temperature to 180 deg and bake for another 20-30 mins.
Prick the cake with a toothpick to check if it is cooked after about 20 mins at 180 degrees, if the toothpick comes out clean, the cake is done.
Be sure to prick the pick in the centre of the cake and make sure the toothpick goes all the way to the bottom to ensure the cake is cooked all the way through.