Even though I keep claiming that baking is not my thing, it is still a thing that I love to do. Like everyone else who enjoys it, I find it therapeutic as well . The smell of a warm cake or bread coming out fresh from the oven is intoxicating, and no matter how many disasters in my kitchen, I am hooked. I guess like everything else, if you keep practicing and don’t give up, you do eventually get better at it, right?
Like this Eggless Banana, Maple syrup & Oats Bread, which I now make religiously almost two-three times a month depending on how many ripe Bananas I can find in the pantry and it never ever fails to disappoint me. Of course, it helps that the recipe is from the very trusted blog of Dassana, where she has a mind-blowing collection of Vegetarian Indian recipes for all kinds of occasions and tastes.
I especially love this Bread because I am allergic to eggs so I can eat it without worrying about any sort of reaction. Infact this bread tastes even better when the Bananas are overripe; they add a certain sweetness to the Bread, which means you can actually get away with cutting down whatever sweetener you like to just half. I always find that over time the flavor of the Bread develops, even more, giving it a subtle depth and making it just taste so delicious.
Also, you can keep this in the fridge wrapped in a foil for up to a week, and it stays fresh. It freezes beautifully too. Eat it on its own or slightly warm with some butter, and it will make you very happy. Please check out her blog for the authentic recipe or check my modified somewhat version here, where I have used Maple syrup and oats.
Recipe – Baking time 1 hour
3 ripe bananas (overripe bananas impart a sweeter flavor to the bread)
1.5 cups plain Flour
½ cup Olive Oil
½ cup Maple Syrup or Honey or Brown Sugar
½ teaspoon vanilla extract
¼ teaspoon cinnamon powder
1.5 teaspoon baking powder
½ teaspoon baking soda
1 tbsp Rolled Oats
A handful of chopped Nuts
2 tbsp Sunflower Seeds
1 extra Banana, this can be slightly less ripe
1 tbsp of Maple Syrup to coat the Banana that we will place on the top of the bread before baking
Note : For a more Indian flavor, you can add powdered Jaggery instead of Maple Syrup and 1 tsp Cardamom powder. Melt the Jaggery to coat the Banana on top of the Bread.
Preheat oven at 180 Degrees C
In a large bowl, mash the three overripe bananas really well, using the back of a fork. Ensure that they are reduced to a Pulp, so they spread evenly in the batter.
Add the maple syrup and olive oil and mix well.
Now add the Flour, Oats, Cinnamon powder, baking powder & soda and gently mix till it has all come together.
Add the Vanilla, chopped nuts and a little bit of the Sunflower seeds and give a final mix
Pour in a baking tin and top with the extra Banana, which is sliced into two pieces and press it gently in the bread.
Coat the Banans with the remaining Maple Syrup and sprinkle the remaining sunflower seeds.
Bake for 1 hour, remove it and insert a toothpick to check that it comes out clean. It is essential to keep an eye on the bread, mainly because every oven works differently.
Cool the bread completely before you cut it and serve.
PS: This bread also travels really well, so if you are going for a picnic, you know what to take.