Banana bread is a type of bread made from mashed bananas. It is a moist, sweet, cake-like quick bread. This recipe of no oven moist banana bread is one of my all time favorite and easy to make recipe. Whenever I found leftover ripe bananas at my home I prepare the banana bread and every time it is finished in no time as it is one of my family favorite recipe. This bakery style moist banana bread recipe without oven is the very best way to use up overripe bananas. As always I have given a step by step recipe of this homemade banana bread.
Pre heat a big pot with a wire stand in it on low to medium flame.
In a bowl add room temperature butter and sugar and blend together to combine.
In another bowl peel off the bananas and mash with a fork.
Add these mashed bananas into the butter sugar mixture along with 2 eggs and mix these together until combined.
Strain all purpose flour, salt, baking soda and whisk together.
Then add these dry ingredients into the butter mixture and stir to combine.(reserve 1-2 tablespoons of dry ingredients for later use).
Add walnuts, raisins in these dry ingredients and combine well. By doing this the walnuts and raisins will not sink in the bottom of bread and will spread evenly.
Add vanilla essence raisins and walnuts in the prepared mixture and fold these together with a spatula.
Grease a loaf pan with butter or oil and line with butter paper. (You may even dust some all purpose flour in it. Shake the extra flour out of the pan. This will help the banana bread to not stick to the pan).
Then transfer the batter to the prepared pan, lightly smooth out the top.
Bake in the pre heated pot for 55-60 minutes or until a tooth pick inserted in the center comes out clean.
When it baked take it out of the oven and let it rest in the pan for about 10 minutes before transferring it to a wire rack to cool to room temperature.
Once it came to the room temperature cut the it into slices and serve.
Bakery style moist banana bread is ready to enjoy.
Walnuts are optional in this recipe but they give a very good flavor and aroma to the bread.
I used ghee in this recipe instead of butter and the result was same as butter. If you want to use ghee measure it and then melt it completely. Put it in the fridge for 10-15 minutes (or until it becomes thick). Do not over chill it we do not need hard ghee it should be soft but not melted.
For ease of everyone I used no oven baking technique but you can easily bake this bread in the oven. Pre heat the oven at 180 °C before you start preparing the batter for bread. Then bake in the pre heated oven at 180 °C for 55-60 minutes or until a toothpick inserted in the center comes out clean.
Do remember that for baking any recipe we used leveled cups and spoons in measurement. Do not over fill. Also for exact measurements and good result always use measuring cups and spoons for baking.