Am back after a small unannounced break! My inlaws were here for sometime and I was a little busy. We traveled a lot and ate out and very little cooking at home. Still relaxing to get back to normal. And my fall semester starts tomorrow and hoping to get back to the routine soon. And will also get back to blog-hopping as usual! Though we had loads of delicious food, I did not have the chance to click all of them. So here is one of my recipes from my draft.
Banana bread is one of our favorites. I make it often and we have it for breakfast and also along with tea in the evening. I wanted to make a healthier version and so I planned to go eggless by adding flax seeds and replacing the white flour with whole wheat flour. It came out a little denser than the white flour one but it tasted equally good and was guilt-free. So am looking forward to bake more of these healthier versions of bread.
Whole wheat flour - 2 cups
Milk - 1/2 cup
Buttermilk - 1/2 cup
Butter - 1/2 cup melted
Bananas - 2 large riped ones
Vanilla essence - 1 teaspoon (optional)
Flax seed powder - 1/4 cup
Baking powder - 1 teaspoon
Baking soda - 1 teaspoon
Almonds / walnuts / pecans - 1 handful (can be replaced with any nuts)
Chocolate chips - 1/2 cup (optional)
Preheat oven to 350F.
Peel and mash the ripe bananas well.
In a large mixing bowl, mix together the flour, flax seeds, baking soda and baking powder. In another bowl, mix together all the liquid ingredients. Slowly add the dry ingredients to the wet ingredients and mix slowly until well incorporated. Finally add the mashed banana and combine everything together. Stir in the nuts and chocolate chips if using.
Grease and flour a loaf pan or cake pan . Add the prepared mixture slowly to the pan.
Transfer to the center rack of the oven and bake for about 35 to 40 minutes. Insert a toothpick or fork and check if it is done. Allow to cool for about 10 minutes and transfer to a wire rack.
Once cooled completely slice it up.
Serve with butter!