Wednesday, March 1, 2017

Eggless Whole Wheat Banana Bread Recipe





Bananas are one thing that do wonders in baking recipes. I personally like using banana in cake recipes, one reason is my toddler he loves banana and second, i do not use egg in my recipes.

So initially when i started baking i was looking for some substitute for egg. what better and healthy option than adding banana! Yes i know....we can not add banana for a vanilla cake even i have a solution for that too i use yogurt sometimes.




This Eggless Banana Bread has been family's favorite. I bake this banana bread more often one thing, It serves as healthy and quick breakfast which you can make in advance and i pack it for my toddler's snack. Whenever i make butter i save buttermilk for this recipe, So basically i add buttermilk but in this recipe i used milk and vinegar which when mixed is nothing but buttermilk. It makes bread soft.

I have used vegetable oil in this but you can add butter in place of oil.

When in hurry eat this in breakfast.














Eggless Whole Wheat Banana Bread Recipe


Dry Ingredients
  • Whole wheat flour - 1 1/4 cup
  • Sugar - 3/4 cup
  • Baking soda - 1/2 tsp
  • Baking powder - 1/2 tsp
  • Cinnamon powder - 1/2 tsp
  • Walnuts - 1 1/2 tbsp

Wet Ingredients  
  • Cooking Oil - 1/2 cup
  • Bananas - 2 mashed
  • Milk - 1/2 cup
  • Vinegar - 1/2 tsp
  • Vanilla essence - 1 tsp

Directions 
  1. Preheat the oven at 180 c/350 f.
  2. Brush some oil in 10 x 5 inch loaf tin. Sprinkle some flour evenly and tap off extra. keep it aside.
  3. Now in a bowl add milk and vinegar keep aside for 3 minutes
  4. Sieve flour, baking soda, baking powder and cinnamon add sugar and give a quick mix.
  5. Take mashed bananas in a bowl add oil, vanilla essence, milk and vinegar mixture.
  6. Add wet ingredients to dry and using spatula mix it gently with folding action. Do not over mix
  7. When mixed pour the batter in to the loaf tin and tap lightly so that air bubbles are removed. Sprinkle walnuts on top.
  8. Place tin in preheated oven and bake for 35-40 minutes or till toothpick inserted comes out clean and top is brown. But keep checking after 30 mins.
  9. When ready take out the tin from oven and let it cool for 5 minutes and dmold it and cool on cooling rack.
  10. When on room temperature cut into slices and enjoy. 




Tips 
  • Use butter milk 1/2 cup instead of milk and vinegar mixture, if you have that.
  • Don't over mix the batter.
  • Baking time may vary depending on oven.

4 comments:

  1. I tired it, the taste is good but it's very dense from inside it fluffed up when I removed it from oven but sank down after cooling. Can you help where I am going wrong?

    ReplyDelete
  2. Love this recipe. I made it a couple times well. It comes out good and taste real good. My family loves it. Thanks for the great recipe.

    ReplyDelete
  3. Oh my gosh, I know just what I am going to do with the ripening bananas on my counter! :-)

    ReplyDelete