Eggless Whole Wheat Banana Bread is a healthy alternative to popular banana bread recipe powered up with amaranth flour.
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