Whole Wheat Banana Bread Eggless is moist, wholesome and delicious. It is light, fluffy and infused with sweet banana and cinnamon flavour. This recipe is very simple and easy to make. Moreover this is just one bowl recipe. This whole wheat banana bread brings warmth in the kitchen and it is perfect for sweet breakfast. Add in of walnuts goes just so well with this banana bread.
Whole Wheat Banana Bread Eggless:
Flour: I have used white whole wheat flour in this recipe. White whole wheat flour is made from hard white wheat, which has the same nutritional value of whole wheat flour. But because different variety of wheat is used, it has milder flavour and pale color.
So this recipe can be made with either one, white whole wheat or whole wheat flour and both will have equal nutritional value.
I am not sure about the availability of white whole wheat flour at different places. But in Canada it is available in bulk barn, and whenever I go to USA, I find it in Walmart or Target stores.
Oil: I have used neutral flavoured olive oil in this recipe. But vegetable or sunflower oil can be used as well. If you are using olive oil, make sure to use neutral flavoured.
Sugar: Other than cane sugar, granulated white sugar or brown sugar can be used in this recipe. If you do not want to use any refined sugar, use honey or maple syrup.
Add-ins: I always prefer walnuts in my banana bread other than chocolate. But feel free to use any other add in of your choice. With this recipe, you can add chocolate chips, pecans or even some raisins. And if you do not want to add anything, it will still taste delicious.
Storage: This banana bread is very moist and because of bananas, it will stay at room temperature for only a day or two. But store it in the air tight container and keep in the refrigerator for up to a week.
Spread some butter on top of this banana bread and it will taste super delicious. Hope you will like this recipe and I have also made video of making this bread.
More Eggless Quick Bread
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Apple and Walnut Bread Eggless
Whole Wheat Banana Waffles Eggless
Recipe Card
Whole Wheat Banana Bread Eggless
Video
Ingredients
- 1 & ½ Cups white whole wheat or whole wheat flour
- ½ Cup walnuts roughly chopped
- 3 Medium ripe bananas
- 1 teaspoon pure vanilla extract
- ⅓ Cup oil ((vegetable, sunflower or olive oil))
- ½ Cup cane sugar or white granulated sugar
- ⅓ Cup Greek or plain yogurt
- ¼ Cup milk
- 1 teaspoon baking soda
- 1 teaspoon cinnamon powder
- ½ teaspoon salt
Instructions
- Pre-heat the oven to 325º F. Grease 8 inch loaf pan, set aside.
- In a large mixing bowl take vanilla extract and add ripe bananas and mash well with potato masher. To this add oil and sugar. Whisk well until sugar is almost dissolved.
- Now add yogurt and whisk well. Add baking soda, salt, cinnamon powder and milk. Whisk until everything is well combined.
- Add chopped walnuts and whole wheat flour. With wooden spoon or rubber spatula mix everything until just combined. Do not over mix.
- Pour this batter into prepared greased pan. Bake for 40-50 minutes or until toothpick inserted into center comes out clean.
- Let it cool in the pan for 10 minutes and then transfer onto wire rack. Let it cool completely before slicing.
- This bread is very moist and will stay at room temperature for only a day or two. So if you have any leftover, store in the refrigerator for up to 7 days.
Monal Patel
Thank you jigna for such a healthy recipes. I loved all your recipes and have tried making some . Have never thought eggless recipes are so amazing and delicious ?. You are amazing ?? cook.
Jigna
Hey Monal, thank you so much.?❤
Monal
Can we add oats flour instead whole-wheat?
Jigna
Hi Monal, in this recipe oat flour can not be added but if you wish through some rolled oats in this recipe, maybe upto 1/4 cup.
Racchana
I tried this recipe and it came out so good. Everybody enjoyed it. Got many good comments from friends and colleagues too.
Can you share carrot cake recipe?
Jigna
Thanks Rachana, will try to work soon on Carrot cake.?
Bhavaal
Hi Jigna, it’s really very good my kids love it.
Jigna
Thanks Bhaval, I am glad you and kids like it.?
Dharini
Hi,
I made in convection at 180 . But the top of the bread turned crust..what’s the reason
Jigna
Hi Dharini, in the convection oven, the fan circulates the hot air all around the place. And that makes the cake rise faster but not baked inside. Also, it makes the cake dryer.
So, if you have the only option of convection baking in your oven, always bake the cake at a reduced temperature than mentioned in the recipe.
So, if the recipe calls for 350°F temperature, you reduce the temperature to 325°F for the baking in the convection oven. So instead of 180°C, you should bake at 160°C.
I hope this will help!