Eggless Banana Bread With Roti Flour

This banana bread was the only one I could make because we were out of all purpose flour and eggs during the quarantine period. Though this one is similar to the banana bread I made with eggs, this one is egg less and is made with the whole wheat chapthi atta we have at home. It can be mixed in a food processor or any blender and it bakes a very moist banana bread. I had shared this recipe with my nephew and niece who are home from college. They enjoyed it a lot and it has became a popular bread to bake in my sisters household.  I thought it would be good to share this recipe with everyone.

Gadgets:

Blender, Food Processor or Kitchen aid.

Measuring Spoons and cups

Bundt Cake or Loaf pan

Oven

Ingredients:

Olive Oil - 1/2 cup

Very old and super ripe banana - 3

Brown sugar - 1/2 cup

White sugar - 1/2 cup + 1 tsp for topping

Vanilla Essence - 1 Tsp

Baking Soda - 1/2 Tsp

Baking Powder - 1 1/2 Tsp

Whole Wheat Flour/Atta - 1 1/2 cups

Walnuts or chocolate - 1/2 cup optional. ( add 1/2 cup warm water if you are adding these)

Procedure:

1. Set the oven to 350 degrees F.

2. In a blender that you own add oil, banana, sugars and vanilla and blend to a paste. 

3. Add baking soda, powder and atta to it and give it a light buzz until they come together. The batter must be like a cake batter. 

4. If using a bundt pan oil the pan well and sprinkle some flour than pour the batter. If you have a loaf pan line with some foil and then pour the batter,

5. Level it and then sprinkle the sugar on the top and bake for 50 mins in case of a bundt pan  and 1 hour in case of a loaf pan. 

6. Insert a skewer to check to see if the bread is baked. It must come out clean. 

7. Remove from oven, if  using a loaf pan remove the bread by using the foil sleeve. In case of bundt pan, pass knife around and make sure it has loosened. Invert into a wooden board and serve.