Soft, Moist & Naturally Sweetened Banana Bread
Looking for a healthy banana bread recipe without maida or refined sugar? This wholesome loaf is made with whole wheat flour, oats, and jaggery, giving you a naturally sweet, soft, and moist texture. Perfect for breakfast, tea-time, or a guilt-free snack.
Why You’ll Love This Banana Bread
✔ Made with whole wheat & oats
✔ No refined sugar – sweetened with jaggery
✔ Soft, moist, and naturally flavorful
✔ Perfect for healthy snacking or kids’ tiffin
Ingredients
- Ripe bananas (mashed) – 2 medium
- Jaggery powder – 65 g
- Butter (melted) – 113 g
- Whole wheat flour – 100 g
- Oats – 100 g
- Baking powder – 1 tsp
- Baking soda – ½ tsp
- Milk – 115 g
- Chopped chocolate – 60 g
- Walnuts (chopped) – 60 g
Step-by-Step Instructions
Step 1: Prepare Oat Flour
Add oats to a mixer jar and grind into a fine powder. This acts as a healthy flour base.
Step 2: Blend the Base
In the same jar, add:
- Mashed bananas
- Jaggery powder
- Milk
- Oat flour
Blend until you get a smooth, lump-free mixture.
Step 3: Make the Batter
Transfer the mixture to a bowl. Add:
- Whole wheat flour
- Baking powder
- Baking soda
Mix gently until just combined. Avoid overmixing to keep the bread soft.
Step 4: Add Mix-ins
Fold in half of the chopped chocolate and walnuts.
Step 5: Fill the Tin
Pour the batter into a greased loaf tin.
Top with the remaining chocolate and walnuts.
Step 6: Bake
Bake in a preheated oven at 170°C for 25–30 minutes, or until a toothpick inserted comes out clean.
Step 7: Cool & Serve
Allow the bread to cool before slicing for clean cuts.
Pro Tips
- Use overripe bananas for natural sweetness and moisture.
- Do not overmix the batter—this keeps the bread soft and fluffy.
- For a lighter version, replace butter with neutral oil.
Serving Suggestions
- Enjoy warm as a healthy breakfast
- Perfect for evening tea snacks
- Pair with peanut butter or honey drizzle
- Tastes even better the next day
Storage
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
