Friday, August 19, 2011

Eggless Multigrain Banana Bread Cake

As the name indicated I made this using "Multigrain" flour.The original recipe consists of maida.

Since I had over ripped bananas I didn't add sugar also which is ideal for diabetic people too

The link for the original recipe can be found here Eggless Banana Bread

Part 1
Multigrain flour - 1 1/2 cups

Powdered Sugar or Honey - 3/4 cup (optional only - I left it out)
Salt - 1 pinch
Baking Powder - 1 1/2 teaspoons

Part 2
Vegetable Oil - More than 1/4 cup (I used Cardialife which is Cholesterol free)

  • Whipped Curd - 1 1/4 cup
  • Milk - More than 3/4 cup
  • Vanilla Essence - 1 teaspoon
Part 3
  • Over ripped bananas - 5 (peel the skin and mash it)
  • Finely chopped Walnuts and Almonds - 1/2 cup (optional)


1. Mix all the items given under part 1 and sieve it.If you are using honey omit it add this stage

2. Peel the banana skin and mash them well.I used potato masher

3.Add the items mentioned under part 2.If you are using honey add it at this stage and beat well using a hand beater or electrical beater.

4. You may also run it at a slow speed using a mixer so that the batter will be smooth

5. Add chopped walnuts and almonds to the batter
6. Grease a baking dish and pour the batter into it

7. Baking
  • If you are using a "Microwave Oven" bake it in high power for 12- 15 minutes
  • If you are using a conventional oven, preheat the oven to 180 degrees and bake it for 45 minutes
  • If you are using a cooker follow the instructions given in the link Baking in a Cooker

Baking time may be more or less.It depends upon the oven.So adjust it accordingly or take it out in between and see

8. Check whether the bread cake is complete by inserting a tooth pick into it.It should come out clean, if not bake it for some more time

9. Invert the baking tray onto a clean surface and allow it to cool.Cut the bread cake into slices