Wednesday, 7 May 2014

Vegan Wholewheat Banana Walnut Bread

While preparing a no onion no garlic meal for lunch and dinner is a task, arranging or a satisfying breakfast is a even bigger task. I know the easiest way out is either cornflakes/muesli or bread and butter, the baker in me refuses to budge and so I am in the constant lookout for eggless yet interesting breakfast options. This bread that I baked today is a hybrid between a regular cake and a bread. Gets ready in minutes and once done, tastes good either straight from the box or toasted. Have it with some fruit reserve and enjoy divinely bliss!

1 cup wholewheat flour
1/2 cup all purpose flour
1 cup mashed bananas
1/4 cup honey/maple syrup
1/2 tbsp baking powder
1/3 cup olive/canola oil
1 tsp cinnamon
1/2 cup or more walnuts/pecans roasted and chopped
1/2 tsp salt (sea salt is a better option)
1/4 cup water
2 tsp vanilla extract

Mash the bananas and keep aside. Mix all the dry ingredients and keep aside. Now, mix the oil, water, and honey. Add the mashed bananas, vanilla, and mix well until combined. Now fold in the dry ingredients into the wet and mix. Lastly, add the chopped walnuts and fold. Do not overmix. 
Pre heat the oven at 175 degree Celsius for 10 minutes. Grease a medium sized loaf tin. Alternatively, line the tin with parchment paper and pour the batter into it. The batter will be thick and not flowy like cake batter. Smoothen out the top with the spatula and spread the batter evenly on all sides of the tin. Bake in the pre heated oven for 25-30 minutes until a toothpick inserted comes out clean. Remove from oven and let it cool for 10 minutes in the tin before transferring to a wire rack for cooling completely. Store in an airtight container and consume within 2-3 days if kept at room temperature.

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