Continuing with my Quick Breads, I decided to try my hands with a Banana Bread again. All my previous bakes with banana, be it plain muffins or with chocolates, were made with all purpose flour completely. I not only wanted that typical mildly sweet, tea cake types, that was also healthy in terms of flour. Though I am not too deep into avoiding all purpose flour all the time, I did think I went overboard with my maida purchase.
So just to make myself feel better I decided to make a quick bread that I saw in Gayathri’s space. I even went ahead and added just a tablespoon of flour in the recipe and baked for a longer time. The resultant quick bread was so delicious. I was in a haste to taste it and couldn’t stop with just one. Surprisingly even my chocoholic boys loved it and that’s a big thing!
This is so totally healthy and won’t mind repeating it again for regular week day snack for the school. However this tastes great when it is slightly warm.
I don’t normally prefer to use white vinegar and always replace it with Apple Cider. I personally feel the bakes end up better with apple cider than vinegar. I also used only 4 tbsp of butter instead of 6 tbsp. I am sure the extra two tbsp would have added to the taste. However since I was anyway going to healthy I wanted to cut all corners!
I was so happy with the end loaf. I somehow don’t like the banana flavour much in the baked dish, even though I have baked some in the past. Mostly other than tasting to see how it does, I leave it to either Konda or Hubby dear.
the most quickest of all
We are on the third day of Baking Mega BM, with one more I will be wrapping this quick bread theme, though there will be other quick breads too!
Eggless Honey Banana Wheat Loaf
Wheat Flour- 1 cup
All Purpose Flour – 1/8 cup
Baking Powder – 1 tsp
Salt – 1/4 tsp
Butter – 1/4 cup
Powdered Sugar / Castor Sugar – 1/3 cup
Honey – 1/4 cup
Vanilla Essence – 1 tsp
Banana – 1 (While mashed it should measure 1/2 cup)
Baking Soda – 1/4 tsp
Milk – 1/2 cup + 1/2 tsp Apple Cider Vinegar
How to make eggless Honey Banana Wheat Loaf
In a bowl, beat butter until fluffy. Add sugar and honey and keep on beating until soft and fluffy.
Make a puree of the banana and add baking soda to the puree, and whisk well.
Add the frothy banana to butter mixture and whisk well. If the mixture looks curdled, its fine.
Sift together flour (I added just a tablespoon of flour), wheat flour, salt and baking powder.
Add milk and vinegar in a separate bowl.
Add milk mixture and flour mixture alternately to the butter mixture and fold the batter. Do not over mix.
Grease and dust a loaf pan measuring 8″*3 pan.
Pour the batter into the pan and level the top.
Preheat oven to 170 C.
Bake the loaf for 25-30 minutes or until the loaf passes the tooth pick test.
Remove from oven and let it sit on counter for 5 minutes.
Remove the loaf from pan and allow it to cool on wire rack.
Slice and serve.
Instead of 1/8 tbsp of all purpose flour, I used only 1 tbsp.
I replaced Apple cider to regular vinegar. I also used only 4 tbsp of butter instead of 6 tbsp.