There are some days when you crave for something sweet. Yeah, even a non-sweet fan like me. And on days like these, I have to think a lot about what to make. It, of course, needs to be healthy and made from simple yet yummy ingredients.
Since I had a few super ripe bananas with me, I decided to make Banana Bread. I love Banana bread and with walnuts in it for that crunch and flavor. I like using multiple grains in my bread to make it healthier.
In this version, here’s what I have done to make it healthy:
1. Replaced white sugar with brown sugar
2. Replaced all-purpose flour/maida with ragi and regular whole wheat flour
I have another healthy Banana recipe which I think you will totally like – these are my Banana Oats Muffins. This recipe contains Ragi which is gluten-free and diabetic friendly. I have used half cup whole wheat flour in this recipe, but you can totally omit that for a complete gluten-free loaf. Additionally, for a diabetic-friendly version, you can remove the brown sugar and milk powder with jaggery powder or sugar-free.
Please find the recipe below. Hope you enjoy it.
PREPARATION TIME: 10 minutes
COOKING TIME: 45 minutes
SERVINGS: 1 loaf
DIFFICULTY SCALE: Medium
1. Ragi flour – ¾ cup
2. Whole wheat flour – ½ cup
3. Brown sugar – 1 cup
4. Curd – ¾ cup
5. Milk – ½ cup
6. Milk powder – 5 tablespoons
7. Cinnamon powder – 1 teaspoon
8. Coffee powder – 1 tablespoon, optional
9. Walnuts – a handful
10. Bananas – 2
11. Baking powder – 1 teaspoon
12. Baking soda – ¾ teaspoon
13. Salt – a pinch
2. Big mixing bowl
4. Bread loaf tin, I use this Dr. Oetker Tin Loaf
1. The bananas should be really ripe for this loaf. If the bananas are not too ripe, keep them in a microwave for 2 minutes, that would make them super ripe.
2. In a grinder, take the brown sugar and grind it into a powder.
3. Add in a cup of curd and milk to the grinder and mix them into a smooth liquid. Remember that curd and milk should be at room temperature.
4. Peel the bananas and add them to the bowl. Squish them with a fork until it is mashed properly.
5. In a big mixing bowl, add in the ragi and whole wheat flour. Add in the baking powder, baking soda, salt, cinnamon powder, milk powder and coffee to it. Mix well.
6. Add in the mashed bananas and mix well again.
7. Keep the OTG/Oven to preheat at 180 degree Celsius for 10 minutes.
8. Grease the tin loaf with oil and then dust it with some flour. Dust off the excess flour.
9. Add in the curd-sugar mix to the dry ingredients slowly. Mix the batter with light hands.
10. The batter should not be too thin and not too thick as well. If the batter is slightly thick, add in a little more milk.
11. Add in the chopped walnuts to the mix.
12. Pour in the cake batter to the loaf and add 2/3 walnuts on top.
13. Place the tin in the OTG for 45 minutes at 180 degree Celsius.
14. Once the time is done, let the cake cool inside for about 10 minutes and then take it out. Insert a toothpick inside to check if it’s done. If the toothpick comes out clean, your bread loaf is ready.
Enjoy this tasty tea time snack.
If you are interested in more healthy and gluten-free recipes, do check out my Buckwheat crepes recipe too. I am sure you would love that as well.