EGGLESS WHOLE WHEAT BANANA BREAD/ CAKE

 I love baking bread at home. So, made this Eggless Whole Wheat Banana Bread today. I wanted to try and make this bread more healthy without using all purpose flour and butter.  It is a soft, crumbly bread and your children will love this sweet healthy treat. Bit because we have used  whole wheat flour, it has milder flavour and pale color. This whole wheat banana bread brings warmth in the kitchen and it is perfect for sweet breakfast. Whole Wheat Banana Bread Eggless is moist and delicious and infused with sweet banana and choco chips. This recipe is very simple and easy to make.

While made without butter or all purpose flour, this 100% whole wheat banana bread tastes just as flavorful and moist as the regular banana bread. In this healthy banana bread recipe, swap butter with any vegetable, unflavoured oil and all-purpose flour with whole wheat flour, and if you want you can replace the refined sugar with honey/ jaggery powder. My whole wheat banana bread completely blew my mind. To be honest, I didn’t have high expectations. This loaf was merely a way to get rid of 2 overly ripe bananas. You can use frozen and thawed bananas in this recipe. I have earlier posted a recipe of Eggless Banana Bread with all purpose flour.

 This banana bread is wholesome, healthful & hearty. Its extra moist and not overly sweet, so the banana flavor shines. And it takes hardly 10 minutes preparation. This banana bread is very moist and because of bananas, it will stay at room temperature for only a day or two. But store it in the air tight container and keep in the refrigerator for up to a week.

📌📌 Watch the video recipe here 📌📌

INGREDIENTS:

2 ripe Banana

1/2 Cup Sugar

1 Cup Whole Wheat Flour

1/2 Cup Curd

1/2 Cup Milk 

1/4 Cup Vegetable Oil

1/2 tablespoon Corn Flour

1 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1/3 Cup chopped Chocolate/ Choco chips

METHOD :

STEP 1 - Prepare a 7" cake tin and keep aside. Pre-heat oven at 180°C for 10-15 minutes.

STEP 2 - In a mixing bowl, take two peeled bananas and mash them with the help of masher/ fork. 

STEP 3 -  In that, add sugar, oil and curd and whisk it well using a hand whisk until well combined.

STEP 4 - Sift in dry ingredients - whole wheat flour, corn flour, baking powder, baking soda and mix well using a whisk.

STEP 5 - Add milk in small batches, mix to make a smooth flowing, runny batter.

STEP 6 - Add banana essence and chocolate/ choco chips/ nuts and give it a nice mix. 

STEP 7 - Pour the batter into the prepared cake tin, tap it once or twice on your kitchen platform. It helps to remove the air bubbles if any.

STEP 8 - Garnish it with sliced banana and some chopped chocolate on the top.

STEP 9 - Bake in pre-heated oven at 180°C for 45-55 minutes.

STEP 10 - Insert a toothpick/knife in the center , if it comes out clean your cake is ready. 

STEP 11 - Remove from oven and cool for 10 minutes and then demold.

STEP 11 - Cut into pieces and ready to serve.

Serve it with a hot cup of tea as sweet breakfast or evening snack and enjoy...😍

NOTES - *Always add the remaining wet ingredients after you mash the bananas.

* Whisk the flour, corn flour, baking soda, baking powder, and then pour into the wet ingredients in batches.

*  I used dairy milk, but any milk fat is OK. Dairy/ nondairy milks work the same.

* The chocolate/ chocho chips are completely optional. Sometimes I add sliced nuts or raisins instead.

* Time may vary depending upon the brand of oven and ingredients. It may take 5-7 minutes less or more. So start checking it after 40 minutes.

* Remove from the oven and allow the bread to cool completely in the pan set on a wire rack before slicing and serving.

* Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together.