This quick banana and whole wheat recipe is a great way to salvage overripe bananas on a rainy day.
For someone who’s been baking commercially for a long time, I have very little patience for the rules and requirements of traditional baking. I understand the science behind it and the need to ensure the right amount of air is incorporated into the batter, but as a working mom, I don’t have the time or the patience required to ensure butter and eggs are at the right temperature, sugar is powdered and sieved etc. etc. That’s why, when it comes to my kids snacks, I tend to flout all the basic rules. This is just one such recipe.
Traditionally, banana bread is made from overripe bananas. But waiting for the right moment for bananas to ripen is a lot like waiting for the metro rails to open up. You end up waiting a long time in anticipation and all of sudden one day you blink and you miss the perfect window, which is why I have started freezing my bananas. I usually peel the bananas just before they are overripe and chuck them in the fridge to use another day.
The best part of frozen bananas however, is that when processed, they create a beautiful and fluffy mix which helps bind all ingredients in this recipe without eggs or baking powder. Also, the fact that most of the work gets done in a food processor, makes this recipe an easy go-to kids snack for me.
Eggless Banana Walnut Recipe
Prep Time: 15 minutes
Cook Time: 40 Minutes
Total Yield: 800 gms approx..
Oven Temperature: 180 Degreed Celsius
300 gms of frozen banana (4-6 pieces based on size)
1 cup milk (150 gms)
¾ cup oil (100 gms)
1 cup brown sugar pressed (200 gms)
1 cup Whole Wheat (175 grams)
50 gms of walnuts
1. Pre-heat oven to 180 degrees Celsius.
3. Add brown sugar and oil and grind together until completely emulsified.
4. Tip the mixture into dish and slowly fold in whole wheat in three batches.
5. Toss in the walnut, mix and pour into a prepped baking dish. The mixture will be dense but flowy. I’ve used an aluminium rectangular pan 8”x6” with baking paper below. The batter comes up to only about an inch. You can also use a bread pan but increase the baking time.
6. Bake for 35-40 minutes, until an inserted knife comes out clean.
Enjoy a beautiful, fluffy soft whole wheat cake with your kids, an easy way to vary their daily snack with a healthy option.