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eggless banana bread recipe

Eggless Whole wheat Banana Bread

October 24, 2014 By Priya Shiva 27 Comments

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I love baking bread at home. So, made this eggless whole wheat banana bread today. I wanted to try a bread without using yeast. I have earlier posted a recipe of Eggless Dates bread which requires 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.
Bread, baking, eggless, breakfast, recipe

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

 

eggless banana bread recipe
5 from 2 votes
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eggless whole wheat banana bread

Prep Time 10 minutes
Cook Time 55 minutes
Servings 4
Author Priya Shiva

Ingredients

  • 1+1/2 cup Whole wheat flour
  • 3/4 cup Vegetable Oil (canola, olive or sunflower oil)
  • 1/2 cup Brown sugar
  • 2 overripe Bananas big ones
  • 1+1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Vanilla extract
  • 1/2 tsp cinnamon powder
  • 1/4 cup walnuts broken
  • 1 tbsp raisins

Instructions

  1. Preheat Oven at 180 Degree Celsius.

  2. Sift flour, baking powder, baking soda and keep it aside.

  3. Peel the skin of bananas and blend it well with sugar. Make sure there are no lumps.

  4. Add oil, mashed bananas, vanilla essence, cinnamon powder in a mixing bowl and mix well.

  5. Now add flour slowly and fold. The flour must get moistened.

  6. Add chopped walnuts and raisins and give a quick stir.

  7. Grease the loaf tin with some oil evenly and add the batter to it.

  8. Bake at same temperature for 40-45 minutes or till the skewer comes out clean.

  9. 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.

Recipe Notes

You can add a little milk if you feel the batter is too thick.

3.5.3229

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Related

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Filed Under: Bread Recipes, Breakfast recipes, Cakes and Bakes Tagged With: Baking, Banana Recipes, Bread, Eggless Bakes, Eggless bread

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Comments

  1. MonuTeena RecipesPassion says

    October 24, 2014 at 5:11 am

    Zabardast bread .. bookmarked sweety.. turned very nice 🙂

    Reply
  2. beena stephen says

    October 24, 2014 at 5:57 am

    tempting yummy bread

    Reply
  3. Gloria says

    October 24, 2014 at 6:47 am

    looks perfectly baked yummy bread dear

    Reply
  4. Hadia's Lebanese Cuisine says

    October 24, 2014 at 11:55 am

    The banana bread looks so tempting Priya! I love the idea that it is eggless!An excellent choice for tea parties or luncheons.

    Reply
  5. BHarris says

    October 25, 2014 at 3:47 am

    Looks yummy! Thanks for sharing!

    Reply
  6. Sojourner Williams says

    October 25, 2014 at 9:53 pm

    Very nice! It's great to be presented with alternate forms of baking. I have many vegan friends who would enjoy this!

    Reply
  7. Lawrence Bergfeld says

    October 26, 2014 at 2:17 am

    I love the wheat bread, it is very tasty!!

    Lawrence Bergfeld

    Reply
  8. Karuna says

    February 10, 2015 at 7:28 am

    i made this yesterday, came out really really well … thank you 🙂

    Reply
  9. sudha says

    July 22, 2015 at 4:24 am

    A prefect bread……………looks awesome.

    Reply
    • Priya Shiva says

      July 22, 2015 at 4:53 am

      Thank you 🙂

      Reply
  10. Jessy says

    July 22, 2015 at 9:47 am

    What flour can be substituted? Cake flour? Bread Flour?

    Reply
    • Priya Shiva says

      July 22, 2015 at 11:57 am

      yes. You can substitute wheat flour with cake flour or APF.

      Reply
  11. sonal says

    November 21, 2016 at 10:19 am

    Hi.. what is the required batter consistency like ?
    how different from regular wheat cake batter?

    Reply
    • Priya Shiva says

      November 21, 2016 at 11:57 am

      This is a soft bread and more like cake consistency.

      Reply
  12. Maria says

    January 2, 2017 at 5:48 pm

    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

    Reply
    • Priya Shiva says

      January 2, 2017 at 6:38 pm

      Hi Maria, I use the same measurement. You can always add some milk to adjust consistency.

      Reply
  13. Neha Bisht says

    September 12, 2017 at 5:21 pm

    How to make it without sugar ?

    Reply
    • Priya Shiva says

      September 14, 2017 at 9:16 am

      You can use jaggery or honey in place of sugar..

      Reply
  14. BS says

    March 10, 2018 at 12:07 am

    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!

    Reply
    • Priya Shiva says

      March 10, 2018 at 11:13 am

      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.

      Reply
  15. Helen of Fuss Free Flavours says

    April 17, 2020 at 1:21 pm

    5 stars
    Banana bread makes a great breakfast, and this sounds utterly delicious with the wholewheat flour and walnuts. So good when it is made fresh, and so easy to make when you don’t have to wait for yeast.

    Reply
    • Priya Shiva says

      April 17, 2020 at 4:07 pm

      Thank you .. 🙂

      Reply
  16. estelle says

    April 17, 2020 at 3:47 pm

    this looks so good, and I love that this is eggless! we are having a shortage in Israel right now and people are starting to buy chickens as a last resort!! it’s quite hilarious. thanks for the recipe.

    Reply
  17. Anna says

    April 17, 2020 at 5:38 pm

    5 stars
    Banana bread is my favourite comfort bake, can’t wait to try your version of this recipe!

    Reply
    • Priya Shiva says

      April 17, 2020 at 8:49 pm

      Thank you!

      Reply
  18. Bry says

    April 17, 2020 at 6:57 pm

    Loved the wholemeal flour for this banana bread! Made such a wonderful difference to the flavour. Yum!

    Reply
    • Priya Shiva says

      April 17, 2020 at 8:49 pm

      Thank you!

      Reply

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My name is Priya Shiva and I’m the author, photographer, recipe writer and editor of this blog. I am a poet and a hard core foodie. Read More…



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