Eggless Banana Bread

This recipe is just right for person who either do not want to have eggs or cannot have eggs due to diet restrictions. I simply love this recipe for a number of reasons. It is very easy to make, is moist and delicious with loads of banana flavor, recipe does not call for butter/margarine, thereby lowering calories per slice, best way to use ripe bananas and also because my DH simply loves banana bread.
I prefer using walnuts in the bread because they are an excellent source of omega-3 fatty acids, a special type of fat that is essential for our bodies, but that the body cannot produce and also contain many powerful antioxidants.

Over-ripe or brown bananas gives the best flavor to the bread.

The ingredients required are as follows:

1 1/3 cups flour (all purpose flour preferred, whole wheat flour can also be used)

1/4 cup chopped walnuts (you can use any other nuts. If you do not prefer nuts, you can omit this altogether)
1/2 cup sugar (can substitute spenda instead of regular sugar)

1 cup mashed ripe banana
1/3 cup buttermilk (you can use regular milk too)
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 tbsp oil
1 tsp vanilla extract
9 x 5 loaf pan

Sift flour, baking powder, salt, baking soda twice. This mixes all the ingredients uniformly. Keep aside.

In the meantime, preheat oven to 350º F.

Grease loaf pan (9 x 5 inch) with butter/oil. You can use non-stick cooking spray instead of butter/oil. Set aside.

In another bowl, add oil, buttermilk and vanilla extract and mix well. Pour this to the mashed bananas and mix well.

Pour the banana mixture and chopped walnuts into dry ingredients and mix well.

Pour batter into prepared pan. Bake for 40 to 50 minutes. To check if the bread has been baked, insert a knife or a toothpick into the middle of the bread. If it comes out clean, it's ready. If some batter sticks to the knife, it has to be baked for some more time.

When the bread is baked, take it out of the oven and cool the loaf pan on a wire rack for 5 minutes. Turn the bread out of the pan and let it cool completely.

Tasty, yummy, mouth watering banana bread is ready. The bread is best if served the next day. It can also be covered in plastic and then foil and freeze for future use.