banana bread

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Ingredients- for 3x

  • 12 medium sized ripe bananas or over ripe bananas or 300 grams ripe bananas or 10.5 ounce ripe bananas
  • 4.5 cups whole wheat flour or 180 grams whole wheat flour
  • 1.5 cup coconut oil or sunflower oil or any vegetable oil or 125 ml coconut oil
  • 1.5 cup brown sugar or unrefined cane sugar or regular granulated sugar
  • 1.5 teaspoon vanilla powder or 1 teaspoon vanilla extract
  • 0.75 teaspoon cinnamon powder - optional
  • 6 to 9 pinches nutmeg powder or ⅛ teaspoon nutmeg powder - optional
  • 3 to 6 tablespoon sunflower seeds - optional
  • 4.5 teaspoon baking powder
  • 1.5 teaspoon baking soda
  • 3 pinch salt - optional
How To Make Banana Bread
1. First preheat oven at 180 degrees C or 350 degrees F. Then take ripe or overripe 3 to 4 medium to large sized or 2 large bananas. In weight, the measure is 300 grams or 10.5 ounce. Slice the bananas and add them to a mixing bowl.
2. add ½ cup sugar. You can use brown sugar, organic unrefined cane sugar or granulated white sugar. All work well in this recipe.
Depending on the sweetness of bananas, you can reduce the sugar to ⅓ cup.
3. then mash the bananas with a masher or fork to a smooth consistency.
4. there should be no chunks. You can also use a blender to mash the bananas. Fine threads of the bananas are fine.
5. add ½ cup oil (125 ml). You can use any oil. I have made this bread on various occasions with coconut oil, safflower oil, sunflower oil, rice bran oil and even olive oil.
6. stir very well so that the oil mixes evenly with the banana puree.
7. add ¼ tsp cinnamon powder, 2 to 3 pinches or ⅛ tsp of nutmeg powder and ½ tsp vanilla powder or 1 tsp vanilla extract. Both cinnamon powder and nutmeg powder are optional.
8. mix the flavoring spices and vanilla with the banana oil mixture.
9. Sieve 1½ cups whole wheat flour (180 grams), ½ tsp baking soda, 1½ tsp baking powder and a pinch of salt (optional) directly in the bowl.
10. Here’s the sieved dry mixture on top of the wet mixture. 

11. gently fold the dry ingredients into the wet ingredients very well. Don’t mix. This folding step is very important as you want the whole bread mixture to be one and mixed evenly without the batter getting deflated.
12. Here’s the folded batter.
13. add 1 to 2 tbsp sunflower seeds. You can also add chopped walnuts or choco chips or any dry fruit of your choice instead of sunflower seeds.
14. fold gently again once or twice, so as the sunflower seeds are incorporated in the cake batter.
15. Pour the batter in a greased or lined loaf pan ( 8 x 4 x 2.5 inches) or round cake pan (8 x 2 inches). I forgot to take a pic of this one. Bake in the preheated oven at 180 degree C for 30-40 minutes or till a toothpick inserted in the bread comes out clean.

The timing varies from oven to oven. depending on the temperature in your oven and the size of your pan, the bread might take less or more time than mentioned here.

The temperature varies from oven to oven. So take your call and keep an eye. However, don’t open the oven until the bread is ¾th done. The benchmark is that a toothpick inserted in the cake should come out clean.
16. When the bread cools down, then remove the bread from the pan.
17. when warm or cooled, slice and Serve eggless banana bread plain with tea or coffee. The remaining loaf, you can wrap in a cling film or keep in a box in the fridge. Warm the bread before serving.

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