Eggless Whole Wheat Banana Bread :Whenever my eyes detect ripe bananas on the fruit basket, my baking instincts get better of me. I have been baking Banana Bread for over 5 years and this recipe rocks ! My family loves this moist Eggless Banana Bread along with a glass of milk. Walnuts add the extra crunch to this perfect-for-breakfast bread.
This recipe doesn't call for any fancy ingredients but very basic things that are easily available at home. For the best banana bread make sure the bananas are ripe. Since we bake this in Bread pan we call it Banana Bread other wise you can bake the same batter in the cake pan. Slice it up and serve with tea or coffee.
3 Ripe Bananas, mashed
1 1/4 cups Whole wheat flour
1/2 cup Semolina (Suji)
1/3 cup Walnuts, chopped
2 tsp Powdered Flax seed
1/2 cup Sugar
2/3 cup Vegetable oil (you can take your 1/3 measuring cup and fill it twice)
1 tsp Banana flavour
1 tsp Baking powder
1/2 tsp Baking soda
1-2 tbsp Milk
Pinch of Salt
Pre-heat oven to 180 Degree Celsius and lightly grease the loaf pan.
Sift the flour, semolina, baking powder, baking soda and salt in a large bowl. Add flax seed powder and mix with a spatula.
In a bowl peel and mash the bananas, add oil, milk, sugar, banana essence to it.
Beat well till everything is mixed. Fold the dry ingredients into the wet ingredients and mix till they are uniformly blended. The texture of batter will look like to be curdled but panic as this is natural.
Dust the walnuts with little four and mix the batter well. Pout the prepared batter into loaf pan and bake it for 40-50 minutes at 180 Degree Celsius. To check if the bread is ready, insert a toothpick in the center of the loaf, if it comes out clean that means it's done.
Invert the bread on a wire rack and let it cool down for 20-30 minutes. Cut into slices and enjoy !!! Tastes great warm or cold.