Whipped up Nutmeg Banana Bread (Eggless) – a delicious recipe with shortening, sugar, spelt flour, nutmeg, salt, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F.
2
Oil and flour an 8x3x3-inch loaf pan.
3
In the bowl of your electric mixer, cream the shortening and sugar together until light and fluffy.
4
In a separate bowl sift the flour, sea salt, nutmeg, baking powder and baking soda together.
5
Mash your bananas in a separate bowl.
6
Alternately add the banana and flour mixture into the shortening sugar mixture.
7
Mix until smooth.
8
Gently fold in the whipped topping.
9
Smooth the top of the banana bread so its even.
10
Pour into your prepared loaf pan.
11
Bake for 50-60 minutes or until a skewer comes out clean.
12
Cool on a wire rack for 15 minutes, then remove from the loaf pan and finish cooling completely.
13
Once its cool, wrap in tin foil and store overnight in the fridge before cutting.
14
Bon Appetit!
376
kcal
Calories
1
g
Fat
88
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: ⅓ cup shortening, ⅔ cup sugar (I used Z-Sweet sugar substitute), 1 ¾ cups spelt flour (I used the white), 1 teaspoon nutmeg (ground fresh), and more.
Yes, Whipped up Nutmeg Banana Bread (Eggless) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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