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My Korean Kitchen: Eggless Persimmon Banana Bread

Elizabeth Murphy

Leaving the Persimmon festival, I had tons of persimmons but nothing to do with them. I was in the same boat as I was when I came back from the Chestnut festival. This recipe is similar to my Chestnana Bread recipe which can be found here

Leave a comment below if you tried it. Share your thoughts! 


Eggless Persimmon Banana Bread

1 loaf | bake time: 1 hour


1 ¾ c flour 

1 tsp baking soda

2 tsp baking powder

½ tsp salt

1 tsp cinnamon

½ tsp nutmeg

¾ c sugar 

1/3 c dried persimmon

1 tbspn vinegar

½ c oil (or butter)

1 tsp browning

1c smashed bananas

2 tbspn chia seed 7-8 tbspn water

½ c walnuts



-Mix together all dry ingredients except sugar

-Mash bananas, and mix in chia seed, sugar, walnuts, vinegar, persimmons

-fold the dry ingredients in with the wet half bowl at a time. Don't over mix.

-bake for 1 hour at 350, or until toothpick comes out clean. 



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