Just the last time I posted the chocolate brownie recipe, I had written about the origin of brownie, where someone ran out of baking powder and the flat cakes came into existence. Then, a school friend of mine requested for an eggless version of the brownie. Over the weekend, I tried a couple of recipes, all within the framework of a brownie, i.e without baking powder. But they tasted rather flat.
Now how bad can a mixture of flour, butter and sugar baked together taste? Not that bad. Ever. I agree. But the experimental brownies lacked the zing. There needed to be something replacing the moistness that comes with egg, but it shouldn’t taste like raw clumsy batter.
I tried adding curd, then some milk. It tasted like yoghurt. Out.
Then some sweetened condensed milk. It got very sticky. Out.
Then half a cup mashed banana and some hot water. That felt right. But still something was missing.
Then I added some baking powder. 1 teaspoon of it and just a tiny 1/4th teaspoon of baking soda. It worked very well. Now we are talking of some brownie heaven. After 3 alterations, I settled down on this perfect eggless version of brownies. Albeit, with baking powder.
I am experimenting with a lot of eggless version of cakes and cookies. Promise to come back with more.
Eggless Banana Brownie Recipe
- 1/2 cup granulated sugar
- 1/2 cup mashed ripe bananas (approx. 1 1/2 bananas)
- 2 tbsp hot water
- 1 tsp baking powder
- 3/4 cup all-purpose flour (maida)
- 1/4 tsp baking soda
- 3 tbsp regular salted butter at room temperature
- 1 and 1/2 cup chopped chocolate chunks
- 1 tsp vanilla extract
- a pinch of salt if using unsalted butter
- Pre-heat oven to 180°C.
- Sift together flour, baking powder and baking soda. This not only aerates the mixture, but also ensures that you don’t bite into a lump of baking powder/ soda.
- In another heatproof bowl melt the chocolate chunks and butter and whisk well, till it forms a smooth mixture.
- In a separate bowl, whisk sugar, mashed bananas, water and vanilla essence and then add the chocolate mixture to it. Stir till all combines together.
- Now fold in the flour mixture. Do not over-mix. Stop as soon as you see no more streaks of flour.
- Lightly grease a 9 inch baking tray and then line with parchment paper. Pour the brownie mixture in the prepared tray.
- Bake at 180°C for about 30-35 minutes till a toothpick inserted in the center comes out clean.
- Let it cool down for 10 minutes and then on a wire rack let it cool completely before cutting into pieces.
You can add toasted and chopped walnuts or cashew-nuts in the batter before folding in flour.
Once cooled, drizzle it with powdered sugar and your banana brownies are ready to be served or eaten with a cup of milk, or some cardamom chai.
These brownies stay in the refrigerator for as long as you want. I have about 2 boxes full of brownies right now. Slightly warm them before eating.
The plus side of eggless desserts : You can do a taste check on the dough while mixing 🙂