Banana bread- with the whole wheat goodness.

Today is Banana bread day. Definitely I couldn’t look for a better occasion to showcase this version of the ever loved  Whole wheat banana bread loaded with cashew nuts.

Banana bread from the pages behind

Banana bread is it a tea cake…or a bread? This debate is going to last for a long time. The popularization of baking soda and baking powder in 1930 brought up the banana bread recipes to life. The historians though place it way ahead of that time as a housewife’s trick to save the over ripe bananas.

banana bread – wholewheat, eggless, butterless

Back to the present

Now, This version of  egg-less whole wheat bread is a quick bake and goes easy with kids. With a glass of  juice/ milk it is a quick snack or breakfast for the kids. The loafs stay in the refrigerator for  10 days. As this is one of the most loved quick bakes it gets literally made every week  Friday at my house. As fast as it gets baked,  it vanishes with the play date in the evening. This time around, we had a ladies meet, it was quite fun to have this easy bake for dessert.

banana bread – wholewheat, eggless, butterless

Do try out this recipe and  write in your comments. It is far nicer to know your results for this bread too. It eggless and butterless yet absolutely stunning softness.

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Just as you are about to dive into the goodness of  this dessert bread, you may also want to try out the following bake too.

Chocolate muesli cake- https://mildlyindian.com/recipe/chocolate-muesli-cake/

Whole wheat Banana bread

Eggless, butterless, whole wheat and bananas.

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Prep Time 10 mins

Cook Time 15 mins

Total Time 45 mins

Course Breakfast, Desserts, Snacks, Traditional

Cuisine Baby toddler food, Baking, International, Kids choice, Vegan

Servings 1 loaf

Calories 2821 kcal

Ingredients

  

1x2x3x

• 4 nos bananas long yellow ones
• 2/3 cup oil olive or coconut oils
• 1/2 cup brown sugar loosely packed
• 1 cup whole wheat flour
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tbsp cashewnuts

Instructions

 

• Preheat the oven for 10 minutes at 180 degrees.
• Line a loaf tin with grease proof paper.
• Peel and mash the bananas.
• Add in the oil and the sugar and whisk till smooth.
• To this mix add in the whole wheat flour, baking powder and baking soda.
• Gently fold the dry ingredients into the wet ingredients. Don't over mix. The mixture looks lumpy its fine.
• Add in the cashews or decorate them on top based on your preference
• Pour the mix into the prepared loaf tin.
• Bake at 180 degrees for 15 minutes. The oven changes have to be watched out. Check with a skewer. If the skewer comes out clean the cake is done.
• Remove and thaw the cake. Unmould it carefully after about 20 minutes.
• Cut and serve the loaf

Notes

The cracking on top of the loaf is natural as the heat penetration varies in a loaf tin.

The banana bread lasts in the refrigerator for about two weeks and in the freezer for upto 3 months. Pack it well.

Nutrition

Calories: 2821kcalCarbohydrates: 324gProtein: 26gFat: 173gSaturated Fat: 23gPolyunsaturated Fat: 81gMonounsaturated Fat: 61gSodium: 1678mgPotassium: 2769mgFiber: 27gSugar: 187g

Tried this recipe?Let us know how it was!