Baking | Eggless Oats & Banana Quick Bread
Baking is a real challenge if you wish to avoid two of the most important ingredients which give your cake that spongy and light texture, one is egg and the other is All purpose flour.
Though there is no specific reason for avoiding eggs in my bakes, I dislike using all purpose flour (maida) mainly due to health aspects. And this is what exactly happens with each bake of mine…will it rise…will it not. Anxiety vanishes when I see a gorgeous golden beauty popping out from my oven.
Oh yes, I too occasionally come across an adamant bread which fails to rise, that fussy cake showing the gooey inside and soft cookies which resembles more of flat breads. But then you learn with failures, the rate of which reduces drastically every time you see a perfect bake and a rewarding smile on the faces of your loved ones.
This Eggless Oats & Banana Quick Bread has been a family favorite for long and this time I changed a few ingredients in the old recipe. Banana in the recipe helps reduce the amount of fat and also keeps it moist. The bread is low in fat and sugar, high on fiber and is loaded with protein. This bread recipe does not use yeast and is baked with leavening agents (baking powder/baking soda) which is why it is called a Quick bread.
The loaf is just right to enjoy a healthy breakfast for a family of four.
- 1 cup quick cooking oats
- 3/4 cup whole wheat flour
- 1/4 cup all purpose flour
- 1 cup milk
- 1/2 cup mashed banana
- 1/2 cup yogurt
- 1/4 cup oil
- 1/4 cup honey
- 2 tbsp. chopped almonds
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1 tsp cinnamon powder
- 1/2 tsp. salt
Method; Grease bread baking tin with oil and preheat it at 190°C for 10 minutes.
I have used frozen banana in the recipe which is quite easy to grate and mix with the batter. Take a bowl and add oats, whole-wheat four, APF (maida), salt, chopped almonds, cinnamon powder, baking powder, baking soda and mix well.
In another bowl add grated banana (about half cup), milk, yogurt, oil, honey and beat well.
Keep adding the dry ingredients in small quantity into the wet ingredients and mix with a spatula. Sprinkle a tbsp. of oats over the batter.
Pour the batter into the pre heated baking tin and bake at 190°C for 30 minutes or till the top turns golden brown in color. Take out from the oven and insert a clean knife, if it comes out clean the bread it done.
Let stand it on a wire rack for 20 minutes, run a knife around the tin to loosen the bread and turn it on a flat board. Cool it completely before slicing it to get even slices.
Make sure to slice the bread when it is completely cool and the knife is sharp to get even slices.
Spread fruit preserve or Nutella and serve it with tea or milk.
The Glossary page on Lite Bite which might be of some help for the beginners in baking;
- The bread is mildly sweet, add extra sugar if you like sweet bread.
- Baking time may change due to the variations in oven temperatures.
- Yogurt or curd used here is fresh and thick.
- Quick cooking oats does not need to be soaked in liquid before using.