This Eggless Jaggery Whole-wheat Banana Bread uses no eggs, no refined sugar, no butter and yet, is packed full of the wholesome goodness of whole-wheat flour, jaggery, ripe bananas, walnuts, and cinnamon.
In my house, my kids somehow manage to polish it off from inside the fridge before I know it!
Here’s what you need:
- 3 to 4 over-ripe bananas
- 1½ cup of whole wheat flour (aata)
- 1 cup of jaggery (gur)
- ¾ cup of oil
- ½ cup of milk
- ¾ cup of walnuts
- 1½ tbsp of baking powder
- 1 tsp of baking soda
- 1 tsp vanilla (optional)
- Cinnamon Powder (optional)
- Powdered Brown Sugar (optional)
How to make it:
- Take the bananas in a big bowl and mash them. Note: For best results, make sure the bananas are over-ripe. Also if you want to make the end result look like mine, reserve one banana for later.
- To this, add oil, milk, vanilla and mix very well with a whisk or spoon.
- Add in the jaggery and whisk till it is mixed.
- Now, sift in half of the dry ingredients, i.e. whole wheat flour, baking powder, baking soda and cinnamon.
- Mix them well in the batter with the help of a spoon or spatula.
- Again, sift in the remaining dry ingredients and mix well till you get a smooth, uniform batter.
- Add in the broken walnuts and give it a final mix.
- Pour this mixture in a baking tin. I used a 8 inch long paper loaf case.
- Finally, slice the reserved banana lengthwise and arrange it on top of the batter in any way you like. Make sure these slices are thin enough to get caramelized easily. I also topped it off with a bit of brown sugar. This step is optional, of course.
- Bake in a pre-heated oven at 180° C for 40 to 45 minutes. This beautiful banana bread loaf shall come out.
- Remember that this cake will be a little moister than your usual cakes because of the use of jaggery so let it cool completely before trying to turn it out or you will end up breaking it crumbling up.
I hope you love this recipe as much as I do. If at all you try to make it, do let me know how it turned out for you! Any suggestions or questions are welcomed!
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Eggless Jaggery Whole-wheat Banana Bread
Ingredients
3 to 4 over-ripe bananas
1½ cup of whole wheat flour (aata)
1 cup of jaggery (gur)
¾ cup of oil
½ cup of milk
¾ cup of walnuts
1½ tbsp of baking powder
1 tsp of baking soda
1 tsp vanilla (optional)
Cinnamon Powder (optional)
Powdered Brown Sugar (optional)
Directions
- Take the bananas in a big bowl and mash them.
- To this, add oil, milk, vanilla and mix very well with a whisk or spoon.
- Add in the jaggery and whisk till it is mixed.
- Now, sift in half of the dry ingredients, i.e. whole wheat flour, baking powder, baking soda and cinnamon.
- Mix them well in the batter with the help of a spoon or spatula.
- Again, sift in the remaining dry ingredients and mix well till you get a smooth, uniform batter.
- Add in the broken walnuts and give it a final mix.
- Pour this mixture in a baking tin. I used a 8-inch long paper loaf case.
- Finally, slice the reserved banana lengthwise and arrange it on top of the batter in any way you like. I also topped it off with a bit of brown sugar. This step is optional, of course.
- Bake in a pre-heated oven at 180° C for 40 to 45 minutes.
- Your Eggless Jaggery Whole-Wheat Banana Bread is ready!
Recipe Video
Notes
- For best results, make sure the bananas are over-ripe.
- If you want to make the end result look like mine, reserve one banana for later.
- Make sure the banana slices used for decoration are thin enough to get caramelized easily.
- Remember that this cake will be a little moister than your usual cakes because of the use of jaggery so let it cool completely before trying to turn it out or you will end up breaking it crumbling up.