This healthy banana bread recipe which is made with whole wheat flour and jaggery is so easy and can be made in one bowl! I have never tasted any vegan banana bread recipe which is so airy and light in texture.
Preheat your oven to 185C. Line a 9"X5" loaf tin with parchment paper. In a bowl mash the bananas with the sugar till they become a puree.
Now add in the oil and vanilla extract.
Sieve the whole wheat flour, cinnamon powder, baking powder, baking soda and salt directly into the banana mixture.
Fold the dry ingredients into the wet ingredients slowly and till just combined.
Pour the batter into the loaf tin and bake for around 30 to 40 minutes. A toothpick inserted into the banana bread must come out clean.
Once cooked, remove the banana bread from the oven and let it cool slightly. Remove from the pan and slice. Serve the banana bread warm. You can keep it in an airtight container in the fridge for a few days.
Ingredients
Directions
Preheat your oven to 185C. Line a 9"X5" loaf tin with parchment paper. In a bowl mash the bananas with the sugar till they become a puree.
Now add in the oil and vanilla extract.
Sieve the whole wheat flour, cinnamon powder, baking powder, baking soda and salt directly into the banana mixture.
Fold the dry ingredients into the wet ingredients slowly and till just combined.
Pour the batter into the loaf tin and bake for around 30 to 40 minutes. A toothpick inserted into the banana bread must come out clean.
Once cooked, remove the banana bread from the oven and let it cool slightly. Remove from the pan and slice. Serve the banana bread warm. You can keep it in an airtight container in the fridge for a few days.