INGREDIENTS

Banana – Overripe bananas seem to work the best as it yields perfect amount if natural sweetness, texture, lightness and most importantly taste.

Sugar – I used organic raw sugar in the recipe but you could try using cane sugar, jaggery or palm jaggery too

Fat – I used neutral flavored oil in this recipe as it smells and tastes great, but if using coconut oil the cake texture can be little different as coconut oil tend to solidify in cold weather, so you might want to heat up the loaf before serving. You could use unsalted butter too for rich flavors, but in my experience oil works best in eggless recipes.

Flour – whole wheat flour used in this recipe makes the loaf healthier, tastier, more textured and fool proof ones like Starbucks ones. All purpose flour can also be or combination of whole wheat bread and all purpose flour also works well. But keep in mind the texture differs a lot. Also sieve flour before using as it yields great texture.

Baking soda – Always use fresh ones and an unexpired one for spongy texture and rise.

How to make Eggless whole wheat banana bread??

Peel overripe banana then add it to a blender along with sugar. Blend it to a fine paste, then transfer it to a bowl.

Now to the banana mixture add oil and vanilla syrup.

To the wet mixture through seiver add whole wheat flour, baking soda, baking powder and salt. Fold both wet and dry mixture gently. Transfer the batter to a greased loaf pan and place it a preheated oven (350F) at Air fryer (320F) and bake it for 30 minutes until done. When done place the banana loaf in a cooling rack then slice. Relish it!!

Happy New Year to all!!