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Preheat the oven to 350 degrees F. At the same time Grease and flour a bread pan and set aside.
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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.
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Sift the dry ingredients flour (step2), baking soda, baking powder, salt and cinnamon in large mixing bowl.
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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.
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You can also use coconut oil in place of olive oil. It tastes good in breads.
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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.
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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.
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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.
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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.
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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.