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Eggless Banana Bread Recipe | Whole Wheat Banana Bread

Looking for an eggless banana bread which is made with whole wheat flour, you are in the right place. This Eggless banana bread has moist and soft texture and taste wholesome because of whole wheat flour. Make sure you check my Best Banana Bread Recipe. Adding walnuts, chocolate chips to the batter will elevate the banana bread to next level. Learn how to make delicious eggless banana bread with step by step pictures and video. 
5 from 2 votes
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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8 servings
Calories: 318kcal

Equipment

  • 9" X 4" loaf pan
  • Parchment Paper
  • Electric Beater or Hand Whisk
  • Mixing Bowl

Ingredients

  • 4 no Ripe Bananas 400 grams
  • ½ cup Sugar 100 grams
  • 1 tsp Vanilla Extract
  • ½ cup Melted Butter 120 ml
  • ½ cup Milk 120 ml

Dry Ingredients

  • 2 cups Wheat Flour 250 grams
  • 1 tsp Baking powder
  • ½ tsp Baking soda
  • 1 tsp Ground Cinnamon
  • ½ cup Pecans

Instructions

  • Line a 9" X 4" loaf pan with parchment paper and set aside. Preheat oven to 180 degree C or 356 degree F for at least 10 minutes.
  • Take wheat flour, baking powder, baking soda, cinnamon in a bowl. Mix well using a whisk and set aside. This is your dry ingredients.
  • Take ripe banana in a bowl. Mash it roughly using a whisk, add in sugar, vanilla extract, melted butter and mix well till combined. Add in half of the wheat flour mixture in the mashed banana and fold gently. Pour in the milk and fold gently using a spatula. Now add in the remaining flour mixture, chopped nuts and gently combine using a spatula.
  • Spoon this mixture into the prepared loaf pan and bake for 35 to 40 minutes in preheated oven. To check whether the cake is baked, insert a toothpick in the centre of the bread. If the toothpick comes out clean then the bread is baked.
  • Remove the banana bread from the oven, set aside to cool for 15 minutes in the pan. After 15 minutes gently remove the bread from loaf pan and allow it to cool for at least 1 to 2 hours. Now slice banana bread using a serrated knife. Serve banana bread warm with a cup of tea or coffee.

Video

Notes

  • Instead of using whole wheat flour, you can use plain flour for better texture. Half whole wheat and half plain flour can be used.
  • Increase sugar to ¾ cup if you prefer sweeter banana bread.
  • Instead of melted butter you can use oil or ghee.
  • Any nut milk can be used for regular milk.
  • Never over mix the batter or over bake the cake. Else it will get dense and dry out.

For Vegan Banana Bread 

You can easily swap few ingredients in this recipe to make this entirely vegan. For vegan option instead of regular milk, you can use soy milk, almond milk or any nut milk. Also use any flavourless oil instead of melted butter. 

Storage Suggestions

Cool the bread completely. Place a paper towel in the bottom of an airtight storage container OR in an airtight bag. Then place the cooled loaf on top of it. Cover the bread with another paper towel. Seal.
  1. Banana bread stays good for 2 to 3 days when stored in an air tight container at room temperature.
  2. If you store in fridge, you can keep it for a week in an air tight container in fridge. You can warm in microwave for 10 seconds when serving.
  3. If you are freezing banana bread. Cool it down, wrap in plastic wrap and then foil and freeze for more than a month. Thaw it in fridge the day before serving. You can warm in microwave or in toaster.
"You can slice the bread, pop it in a toaster and toast. Spread butter all over it and enjoy for breakfast,  with a cup of tea or coffee."

Nutrition

Serving: 1servings | Calories: 318kcal | Carbohydrates: 38g | Protein: 4g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 219mg | Potassium: 89mg | Fiber: 2g | Sugar: 14g | Vitamin A: 384IU | Vitamin C: 0.1mg | Calcium: 63mg | Iron: 2mg
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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