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Banana Bread

Eggless Banana Bread made with Whole Wheat Flour and Jaggery Powder | Healthy Banana Bread Recipe
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Prep Time 10 mins
Cook Time 50 mins
Course Breakfast, snacks
Cuisine Interational


  • Oven/OTG
  • Mixing Bowl
  • Measuring Spoons and Cups
  • Spatula for mixing
  • Potato Masher / Fork for mashing bananas
  • Loaf Tin 9"X8"x2"
  • Whisk


  • Cup Whole Wheat Flour
  • 3 Over Ripe Bananas
  • ½ Cup Jaggery Powder or any Raw Sugar
  • ¼ Cup Oil Olive, Avacado, Rice Bran etc..
  • 1.5 tsp Baking Powder
  • ½ tsp Baking Soda
  • ¼ tsp Salt
  • ¼ Cup Mixed Seeds (Pumpkin, Flax, Chia)
  • ½ Cup Milk(Dairy/Plant) Check Notes
  • ½ tsp Cinnamon Powder optional
  • ½ tsp Ginger Powder optional
  • 1 tsp Vanilla Essence optional


  • Preheat Oven/Otg (with both rods and fan mode on) at 350 °F or 180°C.
  • Lightly brush oil on a baking pan/loaf tin and dust it with flour. Or, line it with a parchment paper.
  • In a mixing bowl, sift together all the dry ingredients.
    1½ Cup Whole Wheat Flour, 1.5 tsp Baking Powder, ½ tsp Baking Soda, ¼ tsp Salt, ½ tsp Ginger Powder, ½ tsp Cinnamon Powder
  • In another mixing bowl, take peeled bananas and mash very finely. Use a potato masher or electric mixer.
    3 Over Ripe Bananas
  • Add jaggery powder/sweetener and mix well.
    ½ Cup Jaggery Powder
  • Now add oil, vanilla essence(if using) and mix.
    ¼ Cup Oil, 1 tsp Vanilla Essence
  • Add the dry ingredient mix and seeds/nuts and fold the batter.
    ¼ Cup Mixed Seeds
  • Add milk as required, in batches. You may need ¼-½ cup or a little less milk depending upon the flour used. Add if the batter is too dry. I did not add milk as bananas and oil provided enough liquid to bind the batter.
    ½ Cup Milk(Dairy/Plant)
  • Fold the batter lightly. do not overmix it.
  • Transfer the batter to loaf pan/baking pan.
  • Bake for 40-50 mins. at 350 °F or 180°C.
  • Once done, check with a toothpick. When toothpick comes out clean or with very little crumbs without any batter, bread is done.
  • Take it out, keep it on the counter for a few mins and then carefully take out of the pan and completely cool it .
  • Slice and enjoy it, the way to like it to have.


  • Slice it and store it in an air tight container. Stays good for 4-5 days at room temperature.
  • For longer storage refrigerate or freeze it.
  • To store/freeze the loaf, wrap it in aluminum foil or cling film or simply slice and wrap the individual slices in a foil/cling film and store in zip lock or air tight container.



While baking in OTG, set the both the rods with fan mode on.
Instead of Whole Wheat Flour you can also use All Purpose Flour/Maida, but that will be a less healthy option.
Raw Sugar can be replaced with castor sugar.
Keyword Banana Bread with Whole Wheat flour, Eggless Banana Bread, Healthy Banana Bread
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Tried this recipe?Share @foodtrails25 or tag me #foodtrails25!