As you all know by now, I'm a BIG fan of banana bread. Love making it for and with my kiddos. My elder son, Rehaan is always inviting his friends over and since many of them are vegetarian, I love serving them this vegan eggless banana bread. I tried making it a bit healthier than the usual kind by using whole wheat flour and jaggery. Instead of making it taste healthier, the jaggery imparts it's beautiful molasses like flavour and this just makes everything taste that much more delicious.

Whenever using bananas for baked goods, I cannot stress enough the importance of using overripe blackened bananas. I know that I have mentioned this many times but I'll go ahead and say it again - Do not use bananas which you have just bought. Use the ones that you actually need to throw away because they are mushy and dark.

You will be surprised that banana bread without eggs tastes so fluffy and light with such a soft melting crumb. Whatever you do, do not overmix your batter. Fold the dry ingredients into the wet mixture with a spatula or a wooden spoon. Mixing it too much overdevelops the gluten which in turn makes your banana bread heavy and hard. The best part is that you can use only one bowl from start to finish. So less washing up!

AuthorAditiCategory, , , DifficultyBeginner

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.

Yields12 Servings
Prep Time10 minsCook Time35 minsTotal Time45 mins

 300 g overripe bananas (mashed)
 ½ cup vegetable oil
 ½ cup powdered jaggery
 1 tsp vanilla extract
 1 ½ cups whole wheat flour
 ¼ tsp cinnamon powder
 1 ½ tsp baking powder
 ½ tsp baking soda
 1 pinch salt

1

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.

2

Now add in the oil and vanilla extract.

3

Sieve the whole wheat flour, cinnamon powder, baking powder, baking soda and salt directly into the banana mixture.

4

Fold the dry ingredients into the wet ingredients slowly and till just combined.

5

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.

6

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

 300 g overripe bananas (mashed)
 ½ cup vegetable oil
 ½ cup powdered jaggery
 1 tsp vanilla extract
 1 ½ cups whole wheat flour
 ¼ tsp cinnamon powder
 1 ½ tsp baking powder
 ½ tsp baking soda
 1 pinch salt

Directions

1

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.

2

Now add in the oil and vanilla extract.

3

Sieve the whole wheat flour, cinnamon powder, baking powder, baking soda and salt directly into the banana mixture.

4

Fold the dry ingredients into the wet ingredients slowly and till just combined.

5

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.

6

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.

Vegan Whole Wheat & Jaggery Banana Bread

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