Cinnamon walnut banana wholewheat bread

Cinnamon walnut banana wholewheat bread

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Baking is something that I haven’t really done much of till now. Baking requires precision — perfect measures, the exact ingredients which sometimes make me nervous. Besides I am not a fan of normal flour (maida). Hence it made sense to try my own cakes and breads with wholewheat flours and millet flours. Sangeeta Khanna’s blog is a huge inspiration when it comes to try baking breads for newbies like me.

I wanted to try out wholewheat banana bread and came across recipe this which I found to be perfect for me. Some modifications and I quite liked the end result. The best part is that one does not really need any special equipment. I even baked this bread in a normal cake tin instead of a bread tin hence it looks like cake. 🙂 Here’s the recipe

Preparation time: 10 minutes

Baking time: 35 minutes (will be upto 50 minutes if you use a bread tin)


Whole wheat flour (the same stuff that I use for rotis): 13/4 cups

1/3 cup melted butter

1/2 tsp. cinnamon powder

3/4 cup Jaggery powder (I don’t like the bread to be sickening sweet. Adjust as per the taste)

1 tsp. baking soda

1/2 cup Walnuts or other chopped nuts

4 ripe bananas

1/4 tsp salt

1/2 tsp. vanilla extract

2 eggs

wholewheat banana walnut bread


Mix the whole wheat flour, baking soda, salt, chopped nuts and cinnamon powder. Now mash the ripe bananas with your hands or back of the spoon. Add 2 eggs and beat together. Now add in the jaggery powder, vanilla extract and melted butter and mix together till incorporated. Now add these wet ingredients to the dry ones and mix well till everything is combined.

Pour into a greased bread tin (9″ X 4″) and bake in a pre-heated oven at 165 deg C for 40 to 50 minutes till a knife inserted comes out clean. I baked in an open cake tin and hence just needed 35 minutes of baking time with a luscious brown crust. Allow it to cool on a wire rack. Then cut into slices and enjoy with tea. You can also serve it with honey which I liked or vanilla ice cream and drizzled chocolate syrup if you are in a decadent mood.

It will last in the fridge for 3-4 days when covered and kept. I enjoyed the taste and hope you like making it as well. It is a good almost fail proof recipe. And the added benefit is that the house smells just great. 🙂

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