Whole wheat banana bread recipe – How to prepare eggless banana bread
Whole wheat banana bread recipe is a perfect solution to use ripe bananas. This is a healthy bake, eggless refined sugar free recipe with the use of jaggery powder. This can be enjoyed with breakfast or snacks to satisfy your sweet tooth. Whole wheat banana bread banana can be frozen and used it when required for two days. Just remove from refrigeration, de-freeze it and warm the bread and enjoy this utterly delicious treat!!! This is wholesome, healthy and hearty bake.
This is simple, approved by my kids and every single time I bake this gives a perfect moist loaf of bread. Don’t you think this is a perfect way to use up the overripe banana sitting on the kitchen counter.
Few important steps in baking whole wheat banana bread.
First step in all bakes is preparing the oven and baking tin.
Every oven behaves differently with respect to time and temperature. So please know your oven well before starting the baking process.
Start by preheating the oven at 180°C for 10 minutes. Do not open the door in between while preheating.
Preparing the baking tin is also an important step to get a perfect loaf without sticking to the sides or bottom. There are two options to get this perfectly.
Firstly, brush any oil lightly to the inner surface of the baking tin. Sprinkle little flour on this surface so that it coats the entire surface. Remove the extra flour.
Second method that can be followed is brush little oil to the baking tin, place a parchment paper with little extension on sides. There should not be any wrinkles while placing the parchment paper.
This can be directly used for baking the loaf. Dust with little flour on sides where the parchment paper is not put, also so that batter does not get stick while baking. I have used a baking tin of dimension 8 to 9 inch.
Sieving the dry ingredients is an important step to ensure proper mixing. Whole wheat flour bakes are dense than all-purpose flour bakes. So, it is important to sieve the flour with other dry ingredients for 8 to 10 times to create aeration. Sounds crazy but you get less dense bakes.
What kind of bananas are used?
Completely ripened bananas should be used in this recipe. Ripe bananas are sweeter to taste.
If the bananas are not ripened, then either rap the bananas with paper, keep aside for half a day. Next you see dark brown spots on the bananas. Now the bananas are ready to be used for baking.
The other method is half ripe bananas can be kept in oven at 50 to 60°C for 5 to 10 mins or until you get brown spots on banana skin. Remove them, cool, and use in baking.
I have used three medium sized Robusta banana variety in this bake.
After mashing bananas, it measures approximately 1½ cups. So, doubts about number of bananas to be used, just measure the mashed banana using a measuring cup.
How to make banana bread healthy and still delicious
White flour or all-purpose flour is completely replaced with whole wheat flour. The other option is to use equal quantities of both the flours. The fat substitute I have used is refined oil instead of butter.
Sweeteners used in baking whole wheat banana bread.
To make this banana bread more healthy, refined sugar is replaced with jaggery powder. Cane sugar or unrefined sugar can also be used.
Powdered jaggery in the recipe gives a rustic flavour to the banana bread. Adjust jaggery powder as per sweetness of ripened banana. My family prefers sweeter bread so have used slightly more jaggery powder.
Flavors used in whole wheat banana bread
Nutmeg powder is used to flavour this banana bread. This adds a nutty strong aroma to the bake. The other options are cinnamon, cardamom, or the basic vanilla flavour.
In the end to top the bread before baking I have used chocolate chunks and gratings which was available in my pantry.
The other option is using chocolate chips. These chocolate chips can be tossed with little flour and mixed in the batter.
Step by step recipe of whole wheat banana bread
Preheat the oven at 180°C for 10 minutes. Prepare the baking tin by lining with parchment paper and apply oil on surface, coat with little flour.
Sieve the dry ingredients whole wheat flour, salt, baking soda, baking powder, nutmeg powder for 8-9 times. Keep this aside for further use.
The next step is to start off by mashing the bananas with a fork. I prefer to mash the bananas well without lumps not making it mushy or too much a paste.
To the mashed bananas, add other ingredients with intermittent mixing using an electric blender
Add jaggery powder and whisk well with electric blender so that jaggery powder blends well with mashed banana. Next add oil and milk to mashed banana. Add vinegar to this mixture. Mix well the ingredient.
Add sieved dry ingredients in two batches. Mix one batch of flour into the wet ingredients gently mix with a spatula.
Next add the second batch of flour and mix gently to remove any lumps of dry ingredients. Pour this batter into the prepared baking tin. Now sprinkle the chocolate gratings on top.
Bake in a preheated oven at 180°C for 40 minutes or until the skewer comes out clean. whole wheat banana bread can be served as breakfast or snack for kids.
If you are interested in healthy bakes, then click the links below
I am quite sure you guys will like this banana bread flavored with nutmeg as much as we loved it – make sure to watch the video here.
Whole wheat banana bread
- Whole wheat flour - 1 ½ cup
- Salt - ½ tsp
- Baking soda - 1 tsp
- Baking powder - ¾ tsp
- Nutmeg powder - 1 tsp
- Ripe banana - 3 medium sized
- Jaggery powder - ¾ cup
- Refined oil - ¼ cup
- Milk - ⅓ cup
- Vinegar - 2 tsp
- Chocolate gratings - ½ cup
- Preheat the oven at 180°C for 10 minutes. Prepare the baking tin by lining with parchment paper and apply oil on surface, coat with little flour.
- Sieve the dry ingredients whole wheat flour, baking powder, baking soda, salt, nutmeg powder for 8-9 times. Keep this aside for further use.
- In another bowl, mash bananas with a fork. Add jaggery powder and whisk well so that jaggery powder blends well with mashed banana.
- Next add oil and milk to mashed banana. Add vinegar to this mixture. Mix well
- Add sieved dry ingredients in two batches. Mix one batch of flour into the wet ingredients gently mix with a spatula and next the leftover dry ingredients.
- Pour this batter into the prepared baking tin. Now sprinkle the chocolate gratings on top.
- Bake in a preheated oven at 180°C for 40 minutes or until the skewer comes out clean.
- Whole wheat banana bread is cooled on cooling rack. Serve this warm delicious bread as snack or breakfast with a cup of milk.
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