Whole wheat banana bread
Global • Eggetarian
How to Make Whole Wheat Banana Bread (Traditional & Healthy Version)
Whole wheat banana bread is a wholesome, global snack that has found its way into Indian kitchens thanks to its simple preparation, rich taste, and nutritious profile. This healthy banana bread recipe swaps out refined flour for atta (whole wheat flour), making it a fiber-rich alternative to classic versions and perfect for those seeking a nourishing treat. The natural sweetness from ripe bananas allows you to reduce added sugar, while the warm flavors of cardamom and cinnamon add an Indian touch, making it a delightful fusion of Western baking and Indian spices. In Indian homes, banana bread is often enjoyed as a quick snack with chai or as a nutritious breakfast for children and adults alike. It’s a fantastic way to use up overripe bananas, a common staple in Indian households. The bread is moist, soft, and comforting, thanks to the bananas and a hint of ghee or oil, yet it remains light on the stomach. Its versatility and ease make it a favorite during busy weekdays or as a wholesome addition to a festive spread. If you’re looking for a vegetarian, healthy snack that bridges global and Indian flavors, this whole wheat banana bread recipe is the perfect choice.
Ingredients(for 1 thick slice (approx. 80g))
- 1 cup Whole wheat flour (atta)
- 2 medium Ripe bananas (mashed)
- 1/4 cup Jaggery powder (or brown sugar)
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Cardamom powder (elaichi)
- 1/4 tsp Cinnamon powder (dalchini) - optional
- 1/8 tsp Salt
- 1/4 cup Curd (yogurt) (dahi, at room temperature)
- 2 tbsp Vegetable oil or ghee (preferably cold-pressed)
- 2 tbsp Chopped walnuts (optional, for crunch) - optional
- 1/2 tsp Vanilla extract - optional
Instructions
- 1
Preheat your oven to 180°C (350°F). Grease a small loaf pan with a little oil or line it with parchment paper.
5 minutes
Using parchment paper helps in easy removal of the bread after baking.
- 2
In a large bowl, peel and mash the ripe bananas using a fork until smooth and lump-free.
3 minutes
The riper the bananas, the sweeter and moister your bread will be.
- 3
Add jaggery powder, curd, oil (or ghee), and vanilla extract to the mashed bananas. Whisk until well combined.
3 minutes
Mix until the jaggery dissolves completely for an even sweetness.
- 4
In a separate bowl, sift together whole wheat flour (atta), baking powder, baking soda, cardamom powder, cinnamon powder, and salt.
3 minutes
Sifting helps avoid lumps and ensures even distribution of leavening agents.
Why This Dish is Healthy
Switching to whole wheat flour and using jaggery instead of refined sugar make this banana bread a much healthier option compared to traditional recipes. It’s free of preservatives, high in fiber, and contains zero trans fats. The use of natural ingredients and moderate oil ensures a lower calorie count and a better glycemic index, supporting both weight management and overall wellness. Perfect for those looking to indulge their sweet tooth without compromising on health.
This whole wheat banana bread is packed with dietary fiber from atta, which aids digestion and keeps you fuller for longer. Bananas provide potassium, vitamin B6, and natural sweetness, reducing the need for added sugar. Using curd adds a dose of protein and probiotics, supporting gut health. The inclusion of nuts (optional) gives a healthy boost of omega-3 fatty acids, protein, and minerals. Each serving offers a balanced mix of complex carbs, plant-based protein, and healthy fats, making it a wholesome vegetarian snack.
Pro Tips
- 💡Tip 1: Use overripe bananas for maximum sweetness and moistness.
- 💡Tip 2: For extra softness, do not overmix the batter.
- 💡Tip 3: Let the bread cool completely before slicing to avoid crumbling.
- 💡Tip 4: Sprinkle a few oats or seeds on top for added nutrition and crunch.
- 💡Tip 5: Serve slightly warm with a dab of honey or nut butter for a nourishing treat.
Storage & Serving
Keeps for 6-8 hours at room temperature. Refrigerate for up to 2 days.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 210.0 kcal |
| Carbohydrates | 45.0 g |
| Total Fat | 4.5 g |
| Fiber | 4.1 g |
| Sugars | 16.0 g |
| Iron | 1.2 mg |
| Calcium | 32.0 mg |
| Protein | 5.2 g |
