Eggless banana bread

Ingredients :
Produce
4 Bananas, medium sized ripe or over ripe
Baking & spices
180 g 1.5 cups whole wheat flour or
1 1/2 tsp Baking powder
1/2 tsp Baking soda
1/2 cup Brown sugar or unrefined cane sugar or regular granulated sugar,
organic
1/4 tsp Cinnamon powder/dalchini
2 pinches Nutmeg
1 pinch Salt
1/2 tsp Vanilla powder or 1 tsp vanilla extract
Oils & vinegars
1 2 cup coconut oil or sunflower oil or any vegetable oil, 125 ml
Nuts & seeds
1 tbsp Sunflower seeds
how to make the recipe:
1.
2.

preheat the oven to 180 degree Celsius.

grease a bread tin or a rectangular cake pan with some coconut oil.
you can use the rectangular cake pan of size ( 7.5 x 4 x 2.5 inches) or
round cake pan (7.5 x 2 inches).
3.
take sliced bananas and sugar in a mixing bowl.
4.
mash the bananas well or puree them with a hand blender.
5.
now add the oil, vanilla, cinnamon powder, nutmeg powder to the
banana and mix well.
6.
sieve the flour with the baking soda, baking powder, salt directly in the
bowl containing the mashed bananas.
7.
fold the sieved flour really well.
8.
this folding step is important as you want the whole bread mixture to
be one and mixed evenly.
9.
lastly add the sunflower seeds and fold these.
10.
pour the bread mixture into the loaf pan.
11.
bake at 180 degree C for 30-40 minutes or till a toothpick inserted in
the bread comes out clean.
12.
once warm or cool remove the bread from the pan.
13.
slice and serve banana bread warm.
14.
the remaining loaf, you can wrap in a cling film or keep in a box in the
fridge. warm the banana bread before serving.
Notes

If coconut oil is added to the bread, it solidifies when refrigerated, hence the
bread also becomes dense when you refrigerate it. So before serving just
warm up the bread and the bread will have its natural texture back.