✅ Ingredients:
- 3 ripe bananas (medium to large, mashed)
- 1½ cups whole wheat flour
- ½ cup jaggery powder or coconut sugar
- ¼ cup yogurt (plain, unsweetened)
- ¼ cup milk (adjust as needed)
- ¼ cup oil or melted ghee
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp cinnamon powder
- 1 tsp vanilla extract
- 2–3 tbsp chocolate chips (optional but recommended)
👩🍳 Instructions:
- Preheat your oven to 180°C (350°F). Grease a loaf pan or line it with parchment paper.
- Mash bananas in a mixing bowl until smooth. Add jaggery (or coconut sugar), yogurt, milk, oil, and vanilla. Mix well.
- In a separate bowl, sift together the whole wheat flour, baking powder, baking soda, and cinnamon powder.
- Combine wet and dry ingredients gently using a spatula. Do not overmix — the batter should be thick and slightly lumpy.
- Fold in chocolate chips (if using).
- Pour the batter into the prepared loaf pan. Tap lightly to remove air bubbles.
- Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
💡 Tips:
- Use overripe bananas for best sweetness and moisture.
- For a nuttier version, add chopped walnuts or pecans.
- This bread stays fresh for 3–4 days at room temperature in an airtight container.
⏱ Prep & Cook Time
- Prep Time: 10 minutes
- Bake Time: 20–22 minutes
- Total Time: ~30 minutes
Craving more healthy eggless bakes?
Try my Eggless Blueberry Muffins — soft, wholesome, and bursting with juicy berries!