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August 2, 2016 By rachnaskitchen 11 Comments

Eggless banana bread recipe | whole wheat banana bread

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Eggless whole wheat banana bread recipe

wholewheat banana bread recipe

 

These days I feel I am becoming obsessed with baking with whole wheat flour. Honestly, these whole wheat flour bakes are turning out really good. This time I have tried the very famous bread that every one is talking about, banana bread. I tried it twice to get it perfect.

I have made this banana bread without eggs, no butter and with whole wheat. So much goodness in one. Isn’t it?

I have also used brown sugar which you can replace it with castor sugar or honey if you prefer. Egg is one of the necessary ingredients to make any bread recipe so to replace egg in this recipe I have used greek yogurt and of course banana.

This eggless banana bread is absolutely delish and a healthy bread to accompany with a cup of tea.

Some questions related to whole wheat eggless banana bread recipe.

Question no. 1 – Why my whole wheat banana bread becomes hard after baking?
Answer – It maybe because of one of the most common mistakes in baking whole wheat bread which is not using enough water. Its just because whole grains absorb more liquid than the white flour.

Question no. 2 – Why my whole wheat eggless banana bread becomes chewy after cooling down?
Answer – Maybe because you did not use enough oil in your recipe. Just try to increase oil. Another reason can be that you have not sifted the flour. I always sift my dry ingredients no less than three times. It makes my cakes and breads light and fluffy.

You may like other popular eggless recipes on my blog. Few of them are listed below.

1. Eggless chocolate brownie recipe

2. Eggless chocolate cake recipe

3. Eggless cake with condensed milk

4. Chocolate protein cake recipe

Ingredients

*measurement for cup used, 1 cup = 250 ml

1 cup whole wheat flour
1 tablespoon corn starch
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2  teaspoon cinnamon
1 cup extremely ripe bananas
1/2 cup  greek yogurt
1 teaspoon vanilla extract
4 tablespoons olive oil
1 cup brown sugar, lightly packed
1/4 cup hot water
1/4 teaspoon of lemon juice
1 teaspoon brown sugar for sprinkling on top
1 teaspoon pumpkin seeds for sprinkling on top

To decorate

1 tablespoon Nutella
1 tablespoon peanut butter

Let’s prepare eggless banana bread step by step

 

Step 1. Preheat the oven to 350 degrees F. At the same time Grease and flour a bread pan and set aside.

Step 2. Take 1 cup of whole wheat flour and replace 1 tablespoon of flour with cornstarch. This will be your cake flour. Adding cornstarch makes bread soft and fluffy.

Step 3. Sift the dry ingredients flour (step2), baking soda, baking powder, salt and cinnamon in large mixing bowl.

Step 4. In another bowl mash banana, I used a fork to mash it. Add  vanilla essence, Greek yogurt, olive oil, brown sugar and hot water. Stir it with whisk until all mix well.

You can also use coconut oil in place of olive oil. It tastes good in breads.

Step 5. Add dry ingredient mixture (step3)  to wet ingredients (step4) and mix. Be sure that you don’t overmix the batter because it may result in dense texture. Add lemon juice at last and just mix it twice.

Step 6.Pour the mixture into the prepared bread pan. Spread it in pan and sprinkle 1 teaspoon of brown sugar on top for a nice brown crust. Sprinkle some pumpkin seeds.

Step 7. Bake for 70 minutes or until a tooth pick when inserted into the center comes out clean. If bread is baked, it will starts to leave the edges.

Step 8. When bread is halfway done, cover the top surface of bread by placing a silver foil on it else top of bread may become too hard.

Step 9. Bread is done. Decorate it with peanut butter and Nutella if you want or you can slice it up as it is. Store it in airtight container in refrigerator. It is good to use by 4 days of preparation. Enjoy heavenly delicious whole wheat eggless banana bread with a cup of tea.

 

eggless banana bread recipe

 

Recipe card – Eggless banana bread

 

5 from 2 votes
eggless banana bread recipe
Print
Eggless banana bread recipe, how to make banana bread | whole wheat banana bread
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
 
These days I feel I am becoming obsessed with baking with whole wheat flour. Honestly, these whole wheat flour bakes are turning out really good. This time I have tried the very famous bread that every one is talking about, banana bread . I tried it twice to get it perfect. I have made this banana bread without eggs, no butter and with whole wheat.
Course: Dessert
Cuisine: International
Servings: 1
Author: Rachna's Kitchen
Ingredients
  • 1 cup whole wheat flour
  • 1 tablespoon corn starch
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 cup extremely ripe bananas
  • 1/2 cup greek yogurt
  • 1 teaspoon vanilla extract
  • 4 tablespoons olive oil
  • 1 cup brown sugar lightly packed
  • 1/4 cup hot water
  • 1/4 teaspoon of lemon juice
  • 1 teaspoon brown sugar for sprinkling on top
  • 1 teaspoon pumpkin seeds for sprinkling on top
  • To decorate
  • 1 tablespoon Nutella
  • 1 tablespoon peanut butter
Instructions
  1. Preheat the oven to 350 degrees F. At the same time Grease and flour a bread pan and set aside.
  2. Take 1 cup of whole wheat flour and replace 1 tablespoon of flour with cornstarch. This will be your cake flour. Adding cornstarch makes bread soft and fluffy.
  3. Sift the dry ingredients flour (step2), baking soda, baking powder, salt and cinnamon in large mixing bowl.
  4. In another bowl mash banana, I used a fork to mash it. Add vanilla essence, Greek yogurt, olive oil, brown sugar and hot water. Stir it with whisk until all mix well.
  5. You can also use coconut oil in place of olive oil. It tastes good in breads.
  6. Add dry ingredient mixture (step3) to wet ingredients (step4) and mix. Be sure that you don't overmix the batter because it may result in dense texture. Add lemon juice at last and just mix it twice.
  7. Pour the mixture into the prepared bread pan. Spread it in pan and sprinkle 1 teaspoon of brown sugar on top for a nice brown crust. Sprinkle some pumpkin seeds.
  8. Bake for 70 minutes or until a tooth pick when inserted into the center comes out clean. If bread is baked, it will starts to leave the edges.
  9. When bread is halfway done, cover the top surface of bread by placing a silver foil on it else top of bread may become too hard.
  10. Bread is done. Decorate it with peanut butter and Nutella if you want or you can slice it up as it is. Store it in airtight container in refrigerator. It is good to use by 4 days of preparation. Enjoy heavenly delicious whole wheat eggless banana bread with a cup of tea.

 

Filed Under: Bakes and Cakes, Eggless Bakes and Cakes

Reader Interactions

Comments

  1. Anu - My Ginger Garlic Kitchen says

    March 4, 2016 at 10:27 am

    This banana bread looks fabulous, Rachna. Love this is eggless too! 🙂

    Reply
  2. Shubha says

    March 4, 2016 at 2:36 pm

    Gorgeous looking cake and bonus factor is ..it is eggless:)

    Reply
  3. Priya says

    March 10, 2016 at 6:03 am

    Thank you explaining each and every details. I love this recipe and hope I will get perfect result like yours

    Reply
  4. rachnaskitchen says

    March 13, 2016 at 11:39 am

    Hello Crystal, Thanks for visiting. I have not tried coconut flour or quinoa flour for making bread yet so not sure how using them will effect the outcome, I think I am still learning baking. If you do use them then please let me know how it turns out, it will be a good experiment I think.

    Reply
  5. Dee says

    March 20, 2016 at 6:00 am

    This looks incredible, and I love that it’s so healthy. Your pictures are amazing too! Thanks for sharing at Merry Monday. 🙂

    Reply
  6. swathi says

    March 21, 2016 at 11:29 pm

    Eggless banana bread looks delicious, thanks for sharing with Hearth and soul blog hop, pinning and featuring on this week’s hop.

    Reply
  7. April J Harris says

    March 24, 2016 at 2:26 pm

    What beautiful banana bread! Sharing! I really like how you have topped it with the nutella and pumpkin seeds and it is lovely it is egg free. Thank you so much for sharing with us at the Hearth and Soul Hop.

    Reply
  8. Pallavi says

    October 17, 2016 at 10:47 pm

    Hi Rachna, how much water and oil I need to use if I make this bread with the plain flour

    Reply
    • rachnaskitchen says

      October 18, 2016 at 7:54 am

      Hi Pallavi,
      I have not tried this bread with plain flour but I think quantity of oil and water required should be less than this recipe as whole wheat requires more liquid. Play around the ingredients and get right consistency.
      Hope this helps.
      Thanks.

      Reply
  9. Julia says

    September 22, 2017 at 4:19 am

    hi rachna! looks amazing. can i replace the corn starch with something else?

    Reply
    • rachnaskitchen says

      September 22, 2017 at 11:43 am

      Hi Julia,
      Thank you Julia , you can replace it with same quantity of pudding mix or custard powder.

      Reply

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