Whole wheat Banana bread
Eggless, butterless, whole wheat and bananas.
Servings Prep Time
1loaf 10minutes
Cook Time Passive Time
15minutes 20minutes
Servings Prep Time
1loaf 10minutes
Cook Time Passive Time
15minutes 20minutes
Ingredients
Instructions
  1. Preheat the oven for 10 minutes at 180 degrees.
  2. Line a loaf tin with grease proof paper.
  3. Peel and mash the bananas.
  4. Add in the oil and the sugar and whisk till smooth.
  5. To this mix add in the whole wheat flour, baking powder and baking soda.
  6. Gently fold the dry ingredients into the wet ingredients. Don’t over mix. The mixture looks lumpy its fine.
  7. Add in the cashews or decorate them on top based on your preference
  8. Pour the mix into the prepared loaf tin.
  9. 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.
  10. Remove and thaw the cake. Unmould it carefully after about 20 minutes.
  11. Cut and serve the loaf
Recipe 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.