I love baking bread at home. I have earlier posted a recipe of Eggless Dates bread which requires yeast. This time I wanted to try a bread without using yeast. I’m not apprehensive of using yeast as I usually use instant yeast for baking breads but I wanted something quick for breakfast today.
Mornings are usually hectic for me as I need to pack lunch for my husband and some snack for my little boy which he can carry in his school bag.I had shared a recipe for Vegan Banana muffin earlier where I used All purpose flour. I wanted to make this more healthy by using only wheat flour. Eggless whole wheat banana bread is a soft, crumbly bread and your children will love this sweet healthy treat.
Eggless Whole wheat Banana Bread
Recipe Type: Breakfast
Cuisine: Continental
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- Whole wheat flour – 1+1/2 cup
- Ripe Bananas – 2 big ones
- Canola Oil – 3/4 cup
- Sugar – 1/2 cup
- Baking powder – 1+1/2 tsp
- Baking soda – 1/2 tsp
- Vanilla essence – 1 tsp
- Cinnamon powder – 1/2 tsp
- Walnut – 1/4 cup finely chopped or crushed
- Raisins – 2 tbsp
Instructions
- Preheat Oven at 180 Degree Celsius.
- Sift flour, baking powder, baking soda and keep it aside.
- Peel the skin of bananas and mash it well. make sure there are no lumps.
- Add oil, mashed bananas, vanilla essence, cinnamon powder in a mixing bowl and mix well. Fold in sugar and mix well until sugar completely dissolves.
- Now add flour with baking powder, baking soda slowly to the mix and fold. The flour must get moistened.
- Add chopped walnuts and raisins and give a quick stir.
- Grease the loaf tin with some oil evenly and add the batter to it.
- Bake at same temperature for 40-45 minutes or till the skewer comes out clean.
- Once it has cooled down, invert on to a plate and let it cool down completely. Enjoy it with your morning cup of coffee or tea.
Notes
Add a little milk if you feel the batter is too thick.
Zabardast bread .. bookmarked sweety.. turned very nice 🙂
tempting yummy bread
looks perfectly baked yummy bread dear
The banana bread looks so tempting Priya! I love the idea that it is eggless!An excellent choice for tea parties or luncheons.
Looks yummy! Thanks for sharing!
Very nice! It's great to be presented with alternate forms of baking. I have many vegan friends who would enjoy this!
I love the wheat bread, it is very tasty!!
Lawrence Bergfeld
i made this yesterday, came out really really well … thank you 🙂
A prefect bread……………looks awesome.
Thank you 🙂
What flour can be substituted? Cake flour? Bread Flour?
yes. You can substitute wheat flour with cake flour or APF.
Hi.. what is the required batter consistency like ?
how different from regular wheat cake batter?
This is a soft bread and more like cake consistency.
Hi Priya, tried this out and it came out fine but dint rise much hence a dense cake. My batter wasn’t pouring consistency either it was scoop out n place in loaf tin kind. D only liquid stuff we have here is oil n bananas.. I added 3/4 oil n 2 banans..My cup is 250 ml .how much does ur cup measure.trying to figure out where it went wrong.please help
Hi Maria, I use the same measurement. You can always add some milk to adjust consistency.
How to make it without sugar ?
You can use jaggery or honey in place of sugar..
Hello! I was very excited after reading this recipe and tried this today but my batter was not pouring consistency. It was more doughy and I had to scoop and place it in the bread tin for baking. Same issue as Maria above. There was plenty of grease and oil but not pouring consistency. It did not rise a whole lot and was done in about 35 minutes (checked with a knife insert in multiple places) and came out easily from the bread tin but it started falling apart when I left it on the rack to cool. The whole thing crumbled with the first slice cut and was a complete disappointment. Do you know what could be the reason for this? And could you post step by step pictures of the recipe? Thanks!
Im sorry that your bread got ruined. It can be because of 2 reasons – Firstly, the batter should be at dropping consistency. I have mentioned in notes that you can add little milk if you the batter is too thick. Secondly – Do not keep opening the oven to check if bread has baked. temperature change in oven can ruin the bake.
I will try and share a video for this recipe. Thanks for the feedback.