Say that real fast. Bananablueberrybarleybread. Bananablueberrybarleybread. Bananablueberrybarleybread.
Alliteration. Almost as beautiful as this banana blueberry barley bread.
And, it’s EGGLESS. I just didn’t want to break that rhythm by throwing a word in there that didn’t begin with ‘b’.
I have problems, I know. Does this make up for it?
Moist, super flavourful, made with wholegrain barley flour. Bananas make up for anything apparently. Lack of sugar, lack of eggs, lack of potassium. This bread does have some sugar unlike this one, but no harm done. Blueberries have antioxidants. That balances it all out.
If like me, you look suspiciously at anything that says ‘eggless’, I like you already. If like me, you assume flaxseeds, condensed milk, milk powder and/or other sundry ingredients went into this cake, I continue to like you.
This my friends, is the eggless cake that egg-full cakes should be scared of. It tastes that good. And could fool the biggest banana bread lover out there. Me.
I have a lot, A LOT of readers, friends, family ask me why I don’t make eggless things. Truthfully, I’m petrified. I’ve tried out a few recipes with very weird results, and some with just acceptable results. I once made a condensed milk based eggless chocolate cake off the back of a Cadbury cocoa tin. It looked like I’d frozen the cake batter as soon as I poured it into the tin. It looked like an oven had never been near it. If anyone has ever tried that recipe, please tell me what I did wrong!
In the process, eggs became my new best friend. Unfailingly fluffy cakes every time. Why look anywhere else? The thing is, I have a lot of people in my life that I would love to bake for, who don’t eat eggs. Challenge accepted.
I decided to bake this for my in-laws for two reasons: this miraculous recipe seemed very confident of itself and more than anything else, bananas are a miracle ingredient. They do the job of creating the moisture and texture that eggs do, while giving the most amazing flavour.
No room for fear here.
The barley flour as always produces the softest, fluffiest end product, so I was doubly insured, if you will. Blueberries, because well, I have a 1kg box of them sitting in my freezer and I love them 🙂
This is also an oil-based cake, so you’ll never have to worry about winding up with a piece of cardboard on your plate. This is awesomeness in its purest form. Every bite bursts with the flavour of ripe bananas, tangy blueberries and nutty barley. If you don’t take seconds, I might not like you so much anymore 🙂
Eggs, it’s time to get insecure.
What you’ll need:
4 medium-sized ripe bananas
1/3 cup brown sugar
1/2 cup vegetable oil
1 tsp vanilla
1/2 tsp cinnamon powder, optional
1 and 1/2 cups regular, whole wheat or barley flour
1 and 1/2 tsps baking powder
1/2 tsp baking soda
A handful of fresh/frozen blueberries, optional
What to do:
1. In a large bowl, mash the bananas well. A few small chunks are ok for some texture but get them as smooth as possible. Add the sugar and mix well.
2. Preheat the oven to 180 C and grease a 9×5 loaf pan. You could even bake these as 6 to 8 muffins or a small round cake.
3. To the banana sugar mixture, add the oil, vanilla and cinnamon and mix till combined.
4. Sift the flour, baking powder and soda directly into the above. If using barley flour, there’s no need to sift. Fold the flour gently into the banana mixture but do not over-mix.
5. Fold in the blueberries and spoon the batter into the prepared tin, smoothening the top as required.
6. Bake for 30 to 40 minutes until browned and a toothpick poked in the center comes out clean.
Serve warm, with a cup of hot, fresh filter coffee. And laugh at the eggs in your fridge 😀