Tuesday, July 8, 2014

Low Calorie Eggless Whole Wheat Banana Bread


1 1/2 C Whole Wheat Flour
1 TBSP Cocoa powder
4 overripe bananas,mashed
1/3 C white sugar
1/3 cup oil
1 1/2 tsp baking powder
1/2 tsp baking soda
1/8 cup raisins
1/4 cup walnuts,chopped
1 tsp pure vanilla extract
1/8 tsp all spice(optional)
1 TBSP rolled oats
2 TBSP Flax seeds

What you need to do
  1. Grease a loaf pan (9"X 5") and set the oven to preheat at 350 deg F.
  2. In a mixing bowl,add the mashed bananas,sugar,oil,vanilla extract and all spice.Combine well.
  3. Sift all the dry ingredients-Wheat flour,cocoa,baking soda and baking powder.
  4. In a bowl combine raisins,walnuts and 1 tsbp flax seeds.Add 1 tbsp of the dry ingredients to this all combine well.This will prevent the raisins and walnuts from sinking in the cake.
  5. Add the dry ingredients in batches into the banana mixture.Fold gently.
  6. Once done,add the raisin-walnut mix and give it a gentle fold.
  7. Pour this batter in the loaf pan and give it a gentle tap to release all the air bubbles in the batter.
  8. Sprinkle the rolled oats and remaining flax seeds on the top.
  9. Bake at 350 deg F for 40 mins,or until the tooth pick comes out clean.
  10. Cool it on a wire rack.Slice and serve.
  11. Store the left over if any,in a air tight container.
  12. Stays good refrigerated for a week and at room temperature for 3 days.
1.Substitute brown sugar for regular sugar.
2.Add chocolate chip instead of cocoa.
3.Bake muffins.This recipe makes 16 fast vanishing muffins.Bake at 350 deg F for 20 mins.

1 comment:

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