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+ servings

Whole wheat banana bread

5 from 2 votes
Whole wheat banana bread is a refined sugar free and refined flour free healthy bake. This is a eggless recipe. A good breakfast and snack recipe
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Baking, Dessert, Healthy
Cuisine: International
Keyword: Banana, Dessert, Healthy Baking, jaggery, refined sugar free, Refned flour free
Servings: 4 people
Author: Pavithra M Adiga


  • 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.




Adjust jaggery powder as per sweetness of ripened banana.
Every oven behaves in different ways, so the baking temperature and time varies. The ideal temperature at which this banana bread is baked at 180°C.
Vinegar can be replaced with lime juice.
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