Tag: breakfast bread

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf is healthy, delicious and so easy to put together. We have used whole wheat flour and added walnuts which makes this cake/ loaf very filling too. 🙂 

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf is one of my go to recipes that came across online a few months ago. I have made it quite a few times since then and it always turns out perfectly!! No- fail recipe and the results are so delicious 🙂 Whenever I’ve got some overripe bananas sitting in the fruit basket, I either make this Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf or my Rustic Banana Bread with Yogurt. If you like chocolate then you can make my Banana Breakfast bars, that is loaded with chocolate and butterscotch!

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf is vegan too, has no eggs and it takes a few ingredients to put together. Ingredients that one has in their pantry on a daily basis. Just a few minutes of preparation and in the oven this goes! That’s all, real quick. Great after school snack for kids with some milk or a glass of juice. You can even pack it for their lunch boxes along with some sandwiches. It’s healthy and really delicious.

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf has the best texture. It is very soft and is very moist too, despite of it being vegan. Let’s bake ourselves one! 😉

Preheat the oven at 180’c. Grease a 7″loaf tin and dust it with some flour. Set it aside.

Take the ripe bananas in a large mixing bowl. Mash them well with a fork.

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Add castor sugar. Mix sugar with a whisk. Add oil and whisk again until it’s well incorporated.

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Add vanilla extract next, whisk gently.

Sieve whole wheat flour, baking powder, baking soda and salt next into the banana and oil mixture. (reserve 1 tbsp. whole wheat flour aside).

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Mix well. Add cinnamon powder and nutmeg powder. Mix well again but avoid over mixing.

Mix walnuts with the reserved whole wheat flour and add to the ready batter.

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Fold the walnuts gently into the batter.

Pour the ready batter into the prepped tin. Bake the cake for 45-50 minutes @ 170’c.

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Once the cake baked, take a toothpick test. The toothpick should come out clean or a with just a few moist crumbs.

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Cool the cake in the tin for 30 minutes. Unmould the cake and cool for another 30 minutes on a cooling rack. Slice the cake and serve.

This cake stays fresh in an airtight container for up to 4-5 days.

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Yield: one 7 inch loaf

A vegan, delicious, soft and healthy whole wheat banana and walnut cake/ loaf is the perfect partner for your tea or coffee!

Ingredients

  • 2 nos. ripe bananas
  • 3/4 cup castor sugar
  • 1/2 cup refined oil
  • 1/2 tsp vanilla extract
  • 1+1/2 cup whole wheat flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • a pinch of salt
  • 1/4 cup chopped walnuts
  • 1/4 tsp cinnamon powder
  • 1/8 tsp nutmeg powder

Instructions

  1. Preheat the oven at 180'c. Grease a 7"loaf tin and dust it with some flour. Set it aside.
  2. Take the ripe bananas in a large mixing bowl. Mash them well with a fork.
  3. Add castor sugar. Mix sugar with a whisk. Add oil and whisk again until it's well incorporated.
  4. Add vanilla extract next, whisk gently.
  5. Sieve whole wheat flour, baking powder, baking soda and salt next into the banana and oil mixture. (reserve 1 tbsp. whole wheat flour aside).
  6. Mix well. Add cinnamon powder and nutmeg powder. Mix well again but avoid over mixing.
  7. Mix walnuts with the reserved whole wheat flour and add to the ready batter.
  8. Fold the walnuts gently into the batter.
  9. Pour the ready batter into the prepped tin. Bake the cake for 45-50 minutes @ 170'c.
  10. Once the cake baked, take a toothpick test. The toothpick should come out clean or a with just a few moist crumbs.
  11. Cool the cake in the tin for 30 minutes. Unmould the cake and cool for another 30 minutes on a cooling rack. Slice the cake and serve.
  12. This cake stays fresh in an airtight container for up to 4-5 days.

Notes

You can skip the spices if you prefer. I used 2 large bananas, use 3 if using smaller bananas. Add nuts of your choice or skip them if you prefer.

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Love,
Shreya 🙂

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Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Adapted from YouTube.

Chocolicious Banana & Butterscotch Breakfast Bars!

Chocolicious Banana & Butterscotch Breakfast Bars!! Breakfast is definitely the most important meal of the day and I take it very seriously! Chocolate…Banana…Butterscotch…Whole-wheat…really serious…and its vegan! A win-win for everyone 😉

You can call it a breakfast bread, banana bread or banana & butterscotch cake. Anything you prefer, trust me, the taste won’t stop you from eating one slice after another..😛 specially kids, they will enjoy these at anytime of the day..my 9 year old nephew couldn’t stop even after 3-4 slices! ❤️😁

Chocolicious Banana & Butterscotch Breakfast Bars

Chocolicious Banana & Butterscotch Breakfast Bars are healthy, though they have a chocolate quotient, like all my cakes do, but these are vegan (no eggs-milk-butter) and made with whole wheat flour. Sounds healthy?!

Besides, this recipe is a really great way to use up all the browning bananas that are sitting on the kitchen table!!

Chocolicious Banana & Butterscotch Breakfast Bars

Let’s start.
Preheat the oven @ 180’C for about 10-12 minutes.
Prepare the cake tin by greasing it with some oil and sprinkle some flour as well or line with parchment paper.
While that’s happening, take the banana purée in a large mixing bowl, add nutmeg & cinnamon powders.
Mix them well using a spatula.
Stir in the sugar until well incorporated. Now sieve in the flours, baking powder, baking soda & the cocoa powder.
Mix everything well. Now pour in the oil and the extracts.
Give everything a good mix to make smooth & lump free batter. But don’t over mix it, else it’ll give you a very heavy cake/ bar (the batter will be quite thick).
Pour the batter into the prepared tin and bake for about 10 minutes.
Remove the tin out of the oven using a mitten (be careful for the oven will be too hot) & sprinkle the butterscotch chips/ balls on top and put the tin back in the oven ( we do this to avoid the chips from sinking and settling at the bottom).
Bake for another 20 minutes approximately or until a skewer pierced in the center of the cake/ bar comes out clean.
Remove from the oven and cool for 10 minutes, then invert on a cooling rack to demould the cake / bread and cool for another 15-20 minutes. Slice and serve!

Chocolicious Banana & Butterscotch Breakfast Bars!

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: makes one 7"square cake

Ingredients

  • 2 cups whole wheat flour
  • 3 nos large overripe bananas (mashed / puréed)
  • 1 + 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup castor sugar
  • 1/2 cup refined oil
  • 1 pinch each of cinnamon and nutmeg powder (optional)
  • 3 tbsp. unsweetened cocoa powder
  • 1/2 tsp vanilla extract
  • 2-4 drops butterscotch essence (optional)
  • 1/4 cup butterscotch chips / balls

Instructions

  1. Preheat the oven @ 180'C for about 10-12 minutes.
  2. Prepare the cake tin by greasing it with some oil and sprinkle some flour as well or line with parchment paper.
  3. While that's happening, take the banana purée in a large mixing bowl, add nutmeg & cinnamon powders.
  4. Mix them well using a spatula.
  5. Stir in the sugar until well incorporated. Now sieve in the flours, baking powder, baking soda & the cocoa powder.
  6. Mix everything well. Now pour in the oil and the extracts.
  7. Give everything a good mix to make smooth & lump free batter. But don't over mix it, else it'll give you a very heavy cake/ bar. (the batter will be quite thick).
  8. Pour the batter into the prepared tin and bake for about 10 minutes.
  9. Remove the tin out of the oven using a mitten (be careful for the oven will be too hot) & sprinkle the butterscotch chips/ balls on top and put the tin back in the oven ( we do this to avoid the chips from sinking and settling at the bottom).
  10. Bake for another 20 minutes approximately or until a skewer pierced in the center of the cake/ bar comes out clean.
  11. Remove from the oven and cool for 10 minutes, then invert on a cooling rack to demould the cake / bread and cool for another 15-20 minutes. Slice and serve!

Notes

The batter will be thick, if you need to adjust the consistency, you can add some milk but then the breakfast bars won't be vegan. Omit butterscotch chips or replace it with whatever you like.

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http://polkapuffs.in/2015/04/02/chocolicious-banana-butterscotch-breakfast-bars/

Chocolicious Banana & Butterscotch Breakfast Bars

Love,

Shreya ❤️

(P.S. You can add walnuts, pecans, raisins, etc. as well to the cake batter)

Shelf life: 3-4 days at room temperature & 4-5  days in the fridge

You may also like Nutella Filled Mocha Cupcakes, Cinnamon Cupcakes with Nutella Frosting or something savory like my Rustic Pizza Pinwheels or something healthy like a Whole wheat Chocolate Cake 😀😀

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Chocolicious Banana & Butterscotch Breakfast Bars

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