No Knead No Sugar No Milk Banana Bread
Easy No Knead No Sugar No Milk Banana Bread Recipe
This delightful No Knead No Sugar No Milk Banana Bread recipe is a simple yet satisfying way to enjoy the comforting taste of banana bread without any fuss or unnecessary ingredients. The bread is light and fluffy, with the natural sweetness of ripe bananas shining through. Plus, it’s gently infused with the warmth of butter and raisins, making it perfect for breakfast, a snack, or even dessert. If you’ve been searching for an easy, wholesome treat, this banana bread is a must-try!
Recipe Summary
- Prep Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 50 minutes
- Servings: 9
- Estimated Calories: 160 per serving
Ingredients
- 2 ripe bananas, peeled (280 g)
- 1 egg
- 3 g (1 tsp) active dry yeast
- 3 g (1/2 tsp) salt
- 350 g (2 1/3 cups) bread flour or all-purpose flour
- 28 g (2 tbsp) unsalted butter, melted
- 80 g (1/2 cup) raisins
Instructions
- Mash the ripe bananas in a bowl until smooth.
- Add the egg to the bowl and whisk to combine.
- Mix in the active dry yeast and salt.
- Stir in the melted butter and raisins.
- Gradually add the flour while mixing with a spatula until no dry flour remains and a soft, slightly sticky dough forms. Adjust flour slightly if needed.
- Cover the bowl and let it rise in a warm place for about 1 1/2 hours or until doubled in size.
- Gently deflate the dough and transfer it to a floured surface.
- Flatten the dough lightly and divide it into 9 equal pieces.
- Shape each piece into a smooth ball and place them in a non-stick baking pan, spaced slightly apart.
- Cover the pan and let the dough balls rise again for about 45 minutes, until doubled.
- Dust the tops lightly with flour and score decoratively if desired.
- Bake in a preheated oven at 190°C (375°F) for 15–20 minutes until golden brown.
- Allow to cool before serving.
Why This Recipe is Popular
People love this easy no knead no sugar no milk banana bread because it’s quick to make, requires minimal ingredients, and brings a sense of nostalgia to anyone who remembers the hugs of home-baked treats. It’s a great way to use up overripe bananas while being mindful of dietary choices.
Serving Suggestions
This banana bread is perfect for breakfast with a cup of coffee or tea. It also makes a wonderful afternoon snack or a sweet ending to a meal. You can enjoy it plain, or spread a little butter or nut butter on a warm slice for an extra tasty treat.
Tips and Variations
- Storage: Keep this banana bread wrapped in plastic wrap or stored in an airtight container to maintain its freshness for up to 3 days at room temperature.
- Texture Tip: For a slightly denser bread, consider using bread flour instead of all-purpose flour.
- Flavor Ideas: Add your favorite spices such as cinnamon or nutmeg to elevate the flavor.
- Mix-ins: Feel free to swap out raisins for nuts or chocolate chips to customize the taste.
- Freezing: You can freeze the banana bread for up to 3 months. Just make sure it’s completely cooled and wrapped properly.
FAQs
1. Can I use frozen bananas for this recipe?
Yes! Just thaw the bananas completely before mashing.
2. How can I make this banana bread gluten-free?
You can substitute the flour with a gluten-free all-purpose flour blend.
3. What can I serve with banana bread?
Banana bread pairs wonderfully with coffee, tea, or a dollop of yogurt.
4. How can I tell when the bread is done baking?
It should be golden brown on top and sound hollow when tapped on the bottom.
If you’re ready to enjoy a slice of wholesome goodness, give this easy no knead no sugar no milk banana bread a try! You’ll love how simple and delicious it is. Happy baking!
Ingredients
Method
- Mash the ripe bananas in a bowl until smooth.
- Add the egg to the bowl and whisk to combine.
- Mix in the active dry yeast and salt.
- Stir in the melted butter and raisins.
- Gradually add the flour while mixing with a spatula until no dry flour remains and a soft, slightly sticky dough forms. Adjust flour slightly if needed.
- Cover the bowl and let it rise in a warm place for about 1 1/2 hours or until doubled in size.
- Gently deflate the dough and transfer it to a floured surface.
- Flatten the dough lightly and divide it into 9 equal pieces.
- Shape each piece into a smooth ball and place them in a non-stick baking pan, spaced slightly apart.
- Cover the pan and let the dough balls rise again for about 45 minutes, until doubled.
- Dust the tops lightly with flour and score decoratively if desired.
- Bake in a preheated oven at 190°C (375°F) for 15–20 minutes until golden brown.
- Allow to cool before serving.