Banana Walnut Bread (Eggless)

You can make eggless banana walnut bread healthier by substituting maida (all-purpose flour) with whole wheat flour. This will increase the fiber content and provide more nutrients while still keeping the bread moist and delicious.

If you don't have brown sugar on hand, you can substitute it with coconut sugar or a mix of white sugar and molasses. Alternatively, you can use maple syrup or honey, but be sure to adjust the liquid ingredients accordingly.

To store leftover banana walnut bread, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, you can freeze the bread by slicing it and placing it in an airtight container or freezer bag for up to 3 months.

Eggless banana walnut bread pairs wonderfully with a cup of tea or coffee. You can also serve it with a spread of cream cheese, almond butter, or a drizzle of honey for added flavor. Fresh fruits or a side of yogurt can complement it nicely as well.

To make eggless banana walnut bread, start by preheating your oven to 170°C. Mash ripe bananas and mix them with brown sugar, vegetable oil, and vanilla extract. Sift in the dry ingredients, fold in the chopped walnuts, and transfer the batter to a lined loaf tin. Bake for about 40 minutes or until a toothpick comes out clean. Let it cool before slicing and enjoying!