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Egg Free Banana Cinnamon Loaf

Egg-free Banana Cinnamon Loaf

This is an easy to follow banana cinnamon loaf! In just 5 easy steps you’ll be ready to enjoy the fruits of your labour! It’s perfect as an anytime treat with your hot beverage this winter, dessert with custard, or even as a lunchbox idea! The cinnamon powder adds a lovely taste to the banana loaf. And don’t worry, if you have egg allergies, this is an egg-free bake!

P.S: Do not over mix as this will result in a tough textured loaf.



7 – 8 servings

Prep time

10 minutes

Cooking time

35 – 45 minutes

Get This

  • 5 overripe bananas

  • 1 tbsp lemon juice

  • 3 cups self-raising flour

  • 1 1/2 tsp baking powder

  • 1 tsp Real Premium Spices ground cinnamon

  • 3/4 cup castor sugar

  • a pinch of salt

  • 1/2 cup oil

  • 4 tbsp powdered milk

  • 1 cup sour milk

Do This

  • Get your ingredients together. Grease, and lightly dust a loaf tin with flour, and set aside. Preheat oven to 180 degrees Celsius.
  • Mash 4 of the 5 bananas, add the lemon juice, mix and set aside.
  • In a separate bowl, sift the flour and baking powder. Add the ground cinnamon, sugar, powdered milk, and salt. Mix with a whisk until evenly incorporated.
  • Make a well in the middle. Add the mashed bananas, oil, and sour milk. Mix with a wooden spoon until just combined. Pour the mixture into the prepared loaf tin, and level it.
  • Take the remaining banana, and slice some diagonal slices onto the batter in the loaf tin. Bake in preheat oven for 35 – 40 min or until skewer comes out clean when inserted. Allow the banana loaf to cool down before attempting to take it out of the tin. Enjoy!
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Egg Free Banana Cinnamon Loaf