Eggless Banana Bread : No Oven RequiredVeg

1

Place half a cup of salt and a stand inside a pan, cover it, and preheat on medium flame for 10 minutes.

2

Mash two ripe, medium-sized bananas until smooth.

3

Add half a cup of room-temperature milk and blend into a fine puree.

4

Pour the banana puree into a bowl.

5

Add 4 tablespoons of flavorless oil and 2 tablespoons of melted salted butter.

6

If using unsalted butter or homemade makkan, add a pinch of salt.

7

Whisk in 3/4 cup of powdered sugar until the mixture is smooth and free of lumps.

8

Sift in 1.5 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of baking soda.

9

Whisk gently to combine, being careful not to overbeat.

10

Switch to a spatula and use a gentle "cut and fold" motion to mix the batter thoroughly.

11

Fold in 1/2 cup of chopped walnuts or your preferred dry fruits.

12

Line a 6x4 inch cake tin with parchment or butter paper.

13

Pour the batter into the tin and top with extra walnuts if desired.

14

Place the tin on the stand inside the preheated pan.

15

Bake at medium flame for 25 minutes, then lower the heat and continue baking for 35 to 40 minutes. Check for doneness by inserting a toothpick or skewer.

16

Allow the bread to cool completely before slicing with a serrated knife to ensure clean, beautiful cuts.