Continental
Eggless Whole Wheat Banana Bread
This Eggless Whole Wheat Banana Bread is a soft, moist tea-time loaf made with ripe bananas and whole wheat flour (atta), with no egg used anywhere in the recipe. It tastes gently sweet and banana-rich, with a warm hint of cinnamon, a tender crumb and a little crunch from walnuts. Bake it at 180°C for about 45 minutes — the Cook Time in this recipe — and serve it warm or at room temperature with tea or coffee, or pack slices for a snack box. This recipe makes 10 slices. One practical tip: use bananas that are ripe with dark spots on the skin, mash them completely smooth, and do not overmix the batter after adding the flour, or the loaf can turn dense.