Name: Eggless Banana Bread
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 65 grams Whole Wheat Flour; 75 grams Maida; 100 grams Powdered Sugar; 65-70 ml Milk ((Increase if needed)); 65 ml Oil; 160 grams Bananas ((without skin)); 1 teaspoon Baking Soda; 1 teaspoon Baking Powder; 1 teaspoon Vanilla Essence; 2 tablespoons Dark Choco Chips ((optional)); 2 tablespoons Cashew Nuts or Walnuts ((chopped, (optional))); 1 pinch Salt

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5 from 1 vote

Eggless Banana Bread

Banana Bread is a moist super-nutritious bread basically made using whole wheat flour, maida, and ripe bananas. Banana bread is believed to have originated and popularised in the US during the 1930s depression as a means of using over-ripe bananas instead of throwing them away. Since bananas pair well with chocolates and nuts; choco chips, cashew nuts, walnuts, pecans are added for flavor and crunch.

Course Breakfast, Snack

Cuisine Global, Indian

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings 8 servings

Calories 243 kcal

Author Anju Bhagnari

Ingredients

65 grams Whole Wheat Flour
75 grams Maida
100 grams Powdered Sugar
65-70 ml Milk (Increase if needed)
65 ml Oil
160 grams Bananas (without skin)
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Vanilla Essence
2 tablespoons Dark Choco Chips (optional)
2 tablespoons Cashew Nuts or Walnuts (chopped, (optional))
1 pinch Salt

Instructions

Preheat the oven to 180 degrees for 10 minutes.
Grease a rectangular loaf tin of 9 × 3.5 inches.
Sieve maida, whole wheat flour, salt, baking soda and baking powder at least twice.
Chop the bananas roughly and put in a mixer jar.
Grind to a smooth purée.
Take the powdered sugar, pureed bananas, oil, vanilla essence, milk in a bowl.
Whisk well to get a homogeneous mixture.
Add the maida mixture and bring the batter together.
Since all flours soak in liquid quantity differently, add more milk if needed to get a smooth, medium consistency batter.
Add choco chips and half of the cashew nuts/walnuts.
Pour this batter into the tin and sprinkle the rest of the cashew nuts/walnuts all over on the top.
Place in the oven to bake for about 25 to 30 minutes.
Check with a toothpick and remove if done.
Cool the bread for 10 minutes in the tin and then de-mold.
Place on a wire rack to cool.
Serve either warm or cooled completely.