Quick and Tasty Eggless Banana Bread

Delicious Cardamom Banana Bread with Wheat Flour

Presenting an old favourite – Banana Bread – but an eggless version, an eggless banana bread, and with an Indian twist. It’s flavoured with ground cardamom. No just that, it has a generous addition of whole wheat flour making it even healthier than the traditional recipe. Not to mention, tastier.

This cardamom banana bread is a soft, moist, and sweet cake-like bread. You could even call it a banana cake. And it’s quick and easy to make. Watch the video and you’ll soon see exactly how quick and simple it is to make this super-tasty dessert. Call it an eggless banana bread or eggless banana cake, it’s the kind of dessert you’ll love to make again and again.

Ingredients

2 fully ripe bananas

1 cup (125g) maida (all-purpose flour)

½ cup (65g) atta (whole wheat flour)

¾ cup (165g) fine sugar or coarsely ground granulated sugar

⅓ cup (5 ½ tbsp) oil

4 tbsp yogurt

⅓ cup minus 2 tsp (approx. 5 tbsp) milk

1 ½ tsp ground cardamom (or 1 tsp grated nutmeg)

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

¼ cup (4 tbsp) chopped walnuts or almonds

Procedure

1. Sift the two flours, baking powder, baking soda, and salt.
2. Mash the bananas with a fork as well as you can.
3. In a bowl, whip the sugar, yogurt, and oil with a spatula.
4. Add the mashed bananas and ground cardamom.
5. Fold in the flour mix in two batches alternating with the milk. Add only enough milk to get a loose dropping consistency batter. (I needed 2 tsp less than 1/3 cup.)
6. Stir in the chopped walnuts.
7. Transfer the batter to a greased and parchment paper-lined loaf pan (8.5″ x 4.5″). Tap lightly to level the surface of the batter. Sprinkle a few chopped walnuts on top.
8. Bake at 170C (340F) for around 50 minutes or till a toothpick inserted into the centre of the eggless banana bread comes out clean.

Enjoy!