Today we finished the remaining last slice of this beautiful wholesome eggless banana bread and we even played (me and my kid) a funny game for that crusty end piece of the bread. Finally we both shared it between us. Good things always meant ot be shared with your loved ones.
Just like this rustic wholesome banana bread made with 100% whole wheat flour, powered up with super food amaranth flour, sweetened up with little bit of brown sugar ( can be used jaggery also) and honey, fattened up with good old butter, stirred up some chopped cashews and walnuts, and heavily seeded with sesame, flax seed and pumpkin seed.
Now tell me, is there any reason not to bake this beautiful loaf of goodness, full of nutty flavour? The roasted amaranth flour has imparted a beautiful flavour to the bread, which actually sets it apart from the rest of its clan of banana breads.
Amaranth is super food and this is not the first time I have baked anything with amaranth or amaranth flour. You can check this super good, power packed with nutrients amaranth flour fudge (rajgira barfi), a wholesome and healthy snack for the kid and the adults too.
Baking with alternate flours is slowly making its foray into this trending health food markets, become more voguish now and there are people who have welcomed this change with open arms. And that is a very happy trend and change and I wish it there to stay forever.
We have an entire generation who were fed exclusively on refined flour, may be due to the readily unavailability of the healthy food grains, lack of knowledge and cultural restraint to some extent. But at present, may be because of social media people are adapting each other’s cultural trends specially in food, making more informed choices when it comes to food, and if not readily but availability of healthy food grains or alternate flours are there.
Keto is another healthy food trend and I was introduced to this first when I was asked to do a product review of keto flour. The fluffy pooris that I made with that keto flour has totally impressed me and I was surprised with the result. Read the post here – Keto flour Poori, an healthy alternative. Since then I have tried making my own blend of keto flour with variable success rate but I am not giving up yet.
Similarly, a year back when I baked my first chickpea brownies – vegan and gluten free brownies I was equally surprised by the result. Many have asked me, did the brownies has an aftertaste of chickpea flour? I said no. You wont be able to figure out that the brownies contains chickpea flour unless I told you. In short, baking with alternate flour is a possibility. To make it more refined in taste and flavour, that comes with practice. At the end of the day, it gives ones immense pleasure when you eat something healthy and wholesome. Food should be guilt free, isnt it?
So what are you waiting for? Get your mixing bowl, switch on the oven to preheat and start dumping all the ingredients in a bowl. This banana bread is that easy to bake. Here is the first banana pecan bread that I had baked years ago.
Eggless Whole Wheat Banana Bread is a healthy alternative to popular banana bread recipe powered up with amaranth flour.
- 4 medium Ripe Bananas (over ripe)
- 1 1/2 cup Whole Wheat Flour
- 1/2 cup Amaranth Flour
- 1/4 cup Brown Sugar
- 6 tbsp Honey
- 1 tsp Vanilla essence
- 35 g Butter
- 4 tbsp Oil, vegetarian
- 2 tbsp Vinegar, white
- 1/2 tsp Salt
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 cup Water
- 1/2 cup Chopped Cashews and Walnuts, pre roasted
- 1 tbsp Pumpkin seeds, Flax seeds, Sesame seeds (each)
Peel the bananas. Put them in a blender, add sugar and honey. Blend it to smooth puree
Put this banana sugar puree in a mixing bowl . Stir in the vanilla essence, vinegar, melted butter and oil. Whisk it till it blended very well. Oil should not float on top.
Sieve the whole wheat flour with salt, baking powder, baking soda into this banana sugar puree. Mix it with the spatula.
Add the amaranth flour and blend it with the spatula.
Gradually add the water. Depending upon the flour types, you may require more or less water than the mentioned quantity.
Mix it well to form a thick batter. Stir in the chopped cashews and walnuts.
Grease and dust your 8.5 *4.5*2.75 loaf pan. Pour the batter into this pan. Level it up.
Sprinkle the seeds all over it uniformly.
Bake in a pre heated oven at 180 C for 40 min or till the skewer inserted in the middle of the cake comes out clean.
Switch off the oven once done. After 5 minute take out the banana bread from the pan and cool it off over a cooling rack. Slice it when it is completely cool. Stays good in the room temperature for 48 hours.
Instead of sugar you can also use any good quality jaggery or replace the sugar completely with honey