Friday, March 11, 2016

Whole Wheat Banana Bread with Walnuts & Cranberries (Eggless)


Walnuts, chopped - 1/2 cup
Dried Cranberries - 1/2 cup
Flaxmeal - 2 tablespoons
Warm Water - 6 tablespoons
Whole Wheat Flour - 2 cups + for dusting
Baking Soda - 1/2 teaspoon
Baking Powder - 1 teaspoon
Salt - 1/2 teaspoon
All-Spice Powder - 1/2 teaspoon
Ripe Bananas - 3
Cooking Oil - 1/2 cup + 1 teaspoon for greasing
Curd/Yogurt - 1/3 cup
Fine Granule Sugar - 1/2 cup
Vanilla Extract - 2 teaspoons
Sesame Seeds - 2 teaspoons


  1. Preheat the oven to 350F/180C.
  2. Grease a 9" x 5" loaf pan with some oil and dust it with little flour.
  3. In a bowl, take chopped walnuts and cranberries, sprinkle a teaspoon of flour and toss well such that flour coats the walnuts and cranberries. Keep it aside.
  4. In a small bowl, take flaxmeal and warm water. Whisk thoroughly and keep it aside.
  5. In a mixing bowl, take whole wheat flour, baking soda, baking powder, salt and all-spice powder. Mix well using a whisk.
  6. Puree banana.
  7. Take banana puree, 1/2 cup oil, yogurt in another mixing bowl. Whisk well.
  8. Add sugar and whisk well.
  9. Add the dry ingredients to the wet ingredients, mix gently using a spatula.
  10. Mix the dusted walnuts and cranberries. Mix gently.
  11. Transfer the batter to the greased and dusted loaf pan.
  12. Sprinkle the sesame seeds on the batter.
  13. Bake at at 350F for 45 minutes.
  14. Now lower the temperature to 325F and bake for approx, 20 minutes or until the skewer inserted in the centre of the bread comes out clean.
  15. Remove the pan from the oven, place it on a wire rack and allow the bread to cool down to room temperature.
  16. Slice and serve.


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