Whole Wheat Banana Bread | Step by step Banana Bread
Whole Wheat Banana Bread is a great treat prepared with the goodness of Banana, Whole Wheat, and Walnut
Recipe type: Bake
Whole Wheat Flour: 2.5 Cup (can be replaced with All Purpose Flour)
Over Ripped Banana: 3 (more the ripeness more the taste)
Powdered Sugar: 1 Cup
Baking Powder: 1 Tsp.
Baking Soda: 1 Tsp.
Vanilla Essence: ½ Tsp.
Refined Vegetable Oil: 1 Cup (can be replaced with Butter)
Walnut: 3 Tbsp. (optional)
Mash Bananas using fork. It’s better to not to use a food processor to mash bananas since we don’t need much smooth consistency and some crunches are required to have a crunchier version of the Bread.
We need to mix all the Dry ingredients and Wet Ingredients separately.
Mixing Dry Ingredients:
Mix all dry ingredients i.e. Whole Wheat Flour along with Baking Powder and Baking Soda in a bowl and keep the mixture aside.
Mixing Wet Ingredients:
Now it’s time to prepare a mixture of the Wet Ingredients.
Add Sugar Powder to Mashed Bananas and mix those properly using a fork or spoon.
Now add the Oil to the mixture and mix.
Add Eggs one by one and mix properly.
Now it’s time to add the Vanilla Essence to the mixture.
Mixing Dry and Wet Ingredients together:
Mix ⅓rd of the Wheat Flour mix to the Wet ingredients mix and after mixing properly add another part and mix and complete the mixing by adding the last part.
Add chopped Walnuts to the mixture.
Now the Mixture is ready for baking.
Baking Whole Wheat Banana Bread:
Preheat the oven to 170 degrees C for 10 minutes and start mixing all the ingredients. Banana Bread requires no extra standing time, unlike other Bread.
Take a Bread Tin and coat it with some oil and then coat with little Flour.
Pour the mixture into the Bread tin.
Don't overload the tin with the batter. Bread Tin filled till ⅔rd height would be fine since we have added raising agents (Baking Powder, Baking Soda, and Eggs) to raise the Bread.
Bake at 170 degrees C for 50-60 minutes and do check frequently after 45 minutes of baking.
Prick the Bread with a toothpick to check whether it is done or not. The Toothpick should come out clean when the Bread is done.
Take the Bread Tin out in a Rack and de-mould the Bread Tin to get the yummy Banana Bread.
Though Banana Bread can be stored for more than a Week but in my place, it takes hardly one day to finish it.
Whole Wheat Flour can be replaced with All Purpose Flour ( either 50-50 or 100%), however, I prefer to use Whole Wheat Flour since it is healthier and gives the bread a natural crunch due to the presence of fiber. Refined Oil can be replaced with Butter but I always use Oil since it is healthier.
Recipe by Debjanir Rannaghar at http://kitchenofdebjani.com/2014/12/whole-wheat-banana-bread-html/