Eggless Whole Wheat Tropical Banana Bread

I hope all of you had great week end and those of you in US had a great Thanksgiving and long weekend. Even though I avoid gluten because out of four people in house hold,  two are on a gluten free diet because of various health reasons. But I love to bake and I jump on opportunities when I have to bake it with gluten based flours and have to give it out to others. The moment I saw this tropical banana bread recipe in the good house keeping book – recipes for children which my elder one had got it for me, I was totally tempted to bake. I baked this quick bread for one of my friend few months back and got a great review. Do not be intimidated with the long list of ingredients, once you get a grasp of the ingredients this is very easy to make.  If you are not on a gluten free diet, do try this out and I am sure you must be surely happy with the out come.
Preparation Time – 15 Minutes
Cooking Time – 30 to 40 Minutes
Ingredients
Whole Wheat Flour - 1 3/4 Cup
Bananas - 3 (Small to medium)
Juice of 1 Orange
Coconut - 3/4 Cup
Pecans - 1/2 Cup
Yogurt - 1/4 Cup
Ener-g or Corn Starch - 1 1/2 Tsp + 1 Tbsp Warm Water
Baking Soda - 1 Tsp
Baking Powder - 1 Tsp
Oil or Melted butter or clarified butter anything will work - 1/4 Cup( I used clarified butter)
Salt - 1/4 Tsp
Apple Cider Vinegar - 1 Tbsp
Raw sugar - 1/2 Cup(Optional and I left it out as the sweetness of banana was just enough)
Water – 1/4 Cup(Check point 4)
Flaked Almonds – Handful to put as a topping
Method
1) Combine whole wheat flour, pecans, salt and keep it aside.
2) Squeeze out the orange from orange juice. Add 1 Tbsp warm water to the ener-g egg replacer and beat till frothy. Puree the ripe bananas.
3) To the yogurt add the baking soda and baking powder, combine and leave this for some time and you will see the yogurt mixture has started bubbling out. To this add the orange juice, banana puree, raw sugar(if using), ener-g egg replacer mixture, clarified butter and combine thoroughly till well mixed.
4) To the wet mixture add the grated coconut and wheat mixture and combine thoroughly without over beating the mixture. The consistency of the mixture depends on how ripe the banana is and also the size of the orange you are using. If the orange is big one and the banana is over ripe the batter should be just fine. But if you find the batter too thick, then add 1/4 cup more of water.
5) Now add the apple cider vinegar and mix till well incorporated. Pour the batter in a loaf pan and add handful of almond flakes on the top and spread it evenly. Baket for around 30-40 minutes in an oven at 350 degrees Fahrenheit till a knife inserted in the center comes out clean.

Events

Sending this to Breakfast Club #17 - Breads hosted by Krithi's Kitchen an event started by Fuss free Flavors.

Sending this to Edible Entertainment’s Jingle all the way.

Posted in: how to make whole wheat banana bread eggless, muffin-cake, whole wheat