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Banana Nut Bread is a delicious breakfast or snack option. The whole wheat flour used in this recipe makes it even a better and healthier choice. Look out for the twist… tangy cranberries! Yum!
Ingredients:
Whole Wheat Flour – 2 cups
Ripe Bananas – 3, mashed
Butter – 1/2 stick (2 oz), melted
Egg – 1, well beaten
Sugar – 1/2 cup (1 cup optional)
Applesauce – 4 oz (1/2 cup), plain or flavored
Baking Soda – 1 tsp
Salt – 1/4 tsp
Vanilla Extract – 1 tsp
Pecans or Walnuts – 1/2 cup, chopped
Dried Cranberries – 1/4 cup
Method:
1. Preheat oven to 375 degrees Fahrenheit.
2. In a large bowl, mix together dry ingredients so there are no lumps: Whole Wheat Flour, Sugar, Salt, Baking Soda
3. Add Butter, Egg, Applesauce, Vanilla Extract, Mashed Bananas and mix well to form batter.
4. Add in chopped Nuts and Cranberries and mix again.
5. Pour batter into a greased bread loaf pan and smooth out the top with a spoon.
6. Bake in 375 degree F oven for 1 hour. (Be sure to keep an eye on the bread as all ovens are different)
7. Allow the bread to cool for 10-15 minutes before slicing.
8. Banana Nut Bread keeps well in the refrigerator for about a week. Toast a slice in your toaster oven and spread a little butter on top before serving.
Tip: Banana Nut Bread freezes well in a ziplock bag – remove air from the bag before freezing.
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Orkut
July 17th, 2008 at 3:38 pm
Hi!
I’m following your recipes but can you suggest eggless banana bread?
would be great!
Thanks,
Shivani
[Reply]
July 18th, 2008 at 1:16 am
Hi Shivani,
Feel free to leave the egg out. The applesauce and bananas add quite a bit of moisture to the bread. You may want to use 1 cup all-purpose flour and 1 cup whole wheat flour as whole wheat tends to be a little on the dry side. Let us know how it comes out.
[Reply]
July 18th, 2008 at 5:43 pm
Thanks for the quick reply. I’ll try.
Please try to show us more baking stuff “eggless”.
would be great for purely vegetarian People.
Thanks Hetal
[Reply]
July 22nd, 2008 at 8:10 pm
Hi Hetal & Anuja,
What is the purpose of using apple sauce in this recipe? Is it a must ingredient? Is there any option other than the walnuts or pecans?
Thanks
[Reply]
July 22nd, 2008 at 9:29 pm
Applesauce serves a couple of purposes in this recipe. You use less fat (butter) and sugar. You can leave it out but will probably need to compensate with a little extra butter and sugar. Walnut or pecans add a nice nutty crunch but if you don’t prefer them, you can definitely leave them out.
[Reply]
August 2nd, 2008 at 6:56 am
i was thinking cud u suggest a way i can make the same without using an oven as i don’t have one. I have a fridge and stove and pressure cooker.Do email me ur reply. Btw, this is the first time i am going thru ur site. i really enjoyed going the videos. I particularly like the way u explain every small detail in cooking as i am v bad at cooking…i have not tried anything yet.but i def wil do dat soon!Kudos!
[Reply]
August 2nd, 2008 at 4:03 pm
Thanks Suji!
Regarding baking without an oven…we have never tried this but have heard that you can bake in a pressure cooker. You have to fill the bottom of the pressure cooker with 1 inch of sand. Remove the weight and gasket from the cooker lid. Close the lid and turn your stove on to heat the sand and inside of the cooker. Then, place your pan with the cake/bread batter on top of the sand. Close the lid and “bake”. Let us know if you try it out and how it works.
[Reply]
August 20th, 2008 at 5:06 pm
I would like to know if we can use egg beater instead of egg.
[Reply]
August 21st, 2008 at 3:59 pm
Hi Indu,
Yes,you can use egg beaters.
[Reply]
November 11th, 2008 at 9:15 pm
Hi Hetal and Anuja
Thanks so much for the wonderful recipes. They are simply superb. Have tried many of them .. inspite of being a person absolutely not interested in cooking. They came out really good except the “Peda”. It came out to be too soft. Could not understand .. whether its because I heated it on the gas .. I don’t have a microwave. Thanks once again.
Bindu
[Reply]
February 4th, 2009 at 11:06 pm
Hi hetal n anuja,
I’ll be making this dish soon but i have a concern. I have unbleached bread flour and not one(whole wheat flour) which you have used? Can I make this bread using bread flour? If yes then are there any variations in the recipe.
Thanks
Rakhee
[Reply]
February 5th, 2009 at 2:59 pm
Hi Rakhee,
I have never tried making this recipe with bread flour, but I have used regular all-purpose flour. The recipe is exactly the same if using all-purpose flour (maida). If I’m not mistaken, I think bread flour has baking soda (sodium bicarbonate) in it to make it rise. If you check the ingredients on the package, you can tell for sure. If it has it, then you can omit the baking soda from this recipe. Let us know if you try it and if it works well.
[Reply]
February 5th, 2009 at 4:36 pm
Hi Hetal,
Thx for the quick reply.. You guys are great. I always get quick and good replies from u. I enjoy making your recipes and they always come out great without fail.
Cheers to both of you.
Luv n luck
rakhee
[Reply]
March 6th, 2009 at 8:00 pm
Hi Anuja & Hetal
I tried making banana nut bread it taste really very gud but some crack appear on the top portion of cake so wat was the reason for tat.
How can v freeze ripe banana?
Thanx
[Reply]
March 23rd, 2009 at 3:01 pm
Dear Hetal and Anuja
Very good recipe. Finally had the courage to try this without the eggs, guess what? Didn’t miss the eggs at all. The mixture seemed (1 cup of wheat flour and all purpose flour) to be little bit dry and I had to add an extra 4 oz. of apple sauce and voila!!! it turned out great. As you suggested my family had it for break fast this morning. You put a big smile on my kids face this morning. I am sure their whole day will be a blast. Thank you so much for all your recipes and my hugs and love to both of you.
Love
Krithika.
[Reply]
March 23rd, 2009 at 11:40 pm
Hi Krithika,
Good you tried it out! Now, if someone asks about an eggless version of this cake, we’ll let them know about your results. Thanks.
[Reply]
March 26th, 2009 at 11:29 am
Hi Hetal & Anuja,
I chanced upon your site by accident and kudos to both of you for your efforts in reaching out to us!
I don’t get pecan and cranberries at my place? Is there a equally good substitute for this? Also, I don’t get apple sauce.. Could I use apple crush instead?
Appreciate your reply. Thanks
[Reply]
March 26th, 2009 at 12:55 pm
Hi Leena,
Great substitutes for pecan and cranberries are walnuts and raisins (or chopped dates).
As for the apple sauce. the main purpose of it is to bring moisture to the bread without using the oil. If the apple crush is of apple sauce consistency, you can easily substitute it. If it is not then, we suggest you use a little bit of oil along with the apple crush so the cake is not too dry.
[Reply]
April 3rd, 2009 at 5:52 pm
hi hetal and anuja,
this recipe is excellent..
i tried this recipe with a little fusion with fuit cake recipe. I ‘added a little spice to’ it too..garam masala in addition to ground cinnamon. turned out really really well. i tried it with bits of fresh apple roasted in just a li’l butter along with mashed banana, other dry fruits, peels and nuts. am surprised myself that i could make an excellent fruit cake that surelay was better than any store bought cake. my hubby just loved it. Hats off to you guys!! looking forward for more recipes from ya..
[Reply]
May 1st, 2009 at 10:38 pm
Hi,
I tried out this recipe without egg. I put half-a-can of sweetened condensed milk. The result was gr8!!!
I am a big fan of baking and was pretty unsuccessful until i tried ur eggless dates and walnut cake and banana nut bread.. Thumbs up girls! U made my day!!!!
[Reply]
May 19th, 2009 at 5:38 pm
Hi Anuja and Hetal,
Thanks for your wonderful and easy recipe. Normally for breads or cakes one has to wash a heavy load of vessels after making it. But this does not involve all that. Moreover my husband was very happy after eating this bread.
Thanks again to both of you. Hope we keep on enjoying your recipes like this in future too.
[Reply]
July 13th, 2009 at 6:46 pm
I want to make this bread but do not have wheat flour, can I use only all purpose flour and no eggs and keep all the other ingredients the same? Will the bread give good results?
[Reply]
hetal Reply:
July 14th, 2009 at 2:24 pm
Hi Pinal,
Yes, other viewers have tried it with all purpose flour and no eggs and still came out great. Good luck!
[Reply]
August 14th, 2009 at 3:03 am
hi anuja n hetal,
yesterday i tried banana nut bread, it was very very yummy and very fulfilling. but one thing i want to know that why my bread got a very big crack line in the centre?? my husband liked it a lot and he told me to make one loaf for his friends for sunday party. actually i first time tried baking and dnt knw much about it.
[Reply]
hetal Reply:
August 14th, 2009 at 5:01 am
Hi Noor,
The crack is normal…it’s just the hot air escaping from the dough. It doesn’t affect the taste or texture of the bread.
[Reply]
October 31st, 2009 at 9:41 pm
Hi Anuja and Hetal,
I tried the Banana Nut Bread recipe, it turned out really good, now i made it several times it was good every time. I never used egg in this recipe,but now i know Flex seeds can be used insted of eggs, i will try that too. It was any way good without eggs.
I will also try Naan recipe too with Flax Seeds.
Thank You.
[Reply]
November 18th, 2009 at 6:08 am
Hi,
Thanks for posting this recipe. Just wanted to know if I can bake this without a loaf pan, as i don’t have one. Can i use a cake pan to bake this bread? I have a 9 by 1.5 inch cake pan.
Also do let me know how can i post recipes onto ur website?
Thank u for your time & response
[Reply]
hetal Reply:
November 18th, 2009 at 2:28 pm
Hi Jayashree,
You can definitely use a cake pan for this recipe. Be careful, the baking time will probably be less so keep a close eye on it.
You can post your recipes on our community:
http://community.showmethecurry.com
It may take some time for the recipe to show up as we’ve had some trouble with spammers lately.
[Reply]
December 1st, 2009 at 1:45 pm
what is the exact measurement of cups
[Reply]
hetal Reply:
December 1st, 2009 at 11:26 pm
In the US, a cup is a standard unit of measure that is 8 fluid ounces.
[Reply]
December 19th, 2009 at 5:12 am
I tried this banana nut bread recipe. The taste is really good. I’m planning to make it again. When I baked, it is kind of burnt at the bottom and at the sides. I checked the oven very often. Bread needs one whole hour of baking though. so i had to keep the oven at 375 degree for one hour. Do you have any suggestion for a non-burnt bread?
Anyway thanks for this yummy recipe.
Kaveri
[Reply]
hetal Reply:
December 19th, 2009 at 3:42 pm
Hi Kaveri,
Different ovens work differently. Even the type of baking pan you use can make a difference in the baking time. While checking on the bread, you can insert a toothpick into the middle of the bread…if it comes out clean, the bread is done. Maybe in your oven, you could have stopped baking after less than one hour. If you followed the toothpick method and the middle was not cooked, maybe you can try to reduce the oven temp to about 325-350 F.
[Reply]
February 11th, 2010 at 7:32 pm
Hello Hetal, Anuja.
I am planing to make this bread can i make it with apple butter instead of apple sauce.
and thanks for the naan recipe it came out great. right now i am making pizza for my daughter will let you know how that comes out.
thanks,
pooja
[Reply]
hetal Reply:
February 11th, 2010 at 11:22 pm
Hi Pooja,
Honestly, we haven’t tried this recipe with apple butter but basically, it will work. Apple butter just has added spices and sugar.
[Reply]
February 16th, 2010 at 6:41 pm
Hi Hethal & Anuja,
My hubby is allergic to dairy products, Can I use oil instead of butter? if so how much? I really looking forward to trying this recepe. Thanks.
[Reply]
hetal Reply:
February 17th, 2010 at 2:11 am
Hi Jyothi,
Though we have not tried this recipe with oil, my guess would be that oil would work fine. When sugar and butter are creamed together in some recipes to create a fluffy mixture, oil would not work. In this recipe, there is no creaming of sugar and butter. Again, we have not actually tried it so you may want to try it on a small batch.
[Reply]
jyothi Reply:
February 18th, 2010 at 3:20 am
Thanks Hethal I,ll defenetly try this & I will let u know.
[Reply]
jyothi Reply:
February 19th, 2010 at 1:42 pm
I did tried the recipe with oil. I replaced half stick butter to half cup oil.the bread came out beautifully. we did not miss the butter at all.Thanks U guys for this awasome healthy recipe.
February 17th, 2010 at 8:32 pm
can I use ENO instead of baking soda?
[Reply]
hetal Reply:
February 18th, 2010 at 8:15 pm
Hi Meenu,
ENO has citric acid in it so it may make your bread a bit sour.
[Reply]
March 22nd, 2010 at 4:33 pm
Can you please show the recipe how to make 100% whole wheat bread at home in oven?
Thanks
[Reply]
April 2nd, 2010 at 9:25 pm
Can we use baking powder in place of baking soda???
[Reply]
April 21st, 2010 at 7:07 am
Hetal and Anuja, I absolutely love the recipes on your site! You guys are my saving grace in the kitchen
I would love to bake the “Banana Nut Bread”; unfortunately, I only have a microwave at home and not an oven. Can this recipe be made in a microwave? If yes, how long should I cook it?
[Reply]
anuja Reply:
April 21st, 2010 at 5:27 pm
Hi Jolene,
We have never made this cake in the microwave. Sorry
[Reply]
April 26th, 2010 at 7:18 pm
Hi
Hetal & Anuja,
I tried this bread and it turned out so well. I tried it before without egg and it was little dry. So for the next time I used 1 cup wheat + 1 cup all purpose flour. Instead of egg I doubled the apple sauce and it turned out so well that no one can say that I haven’t used eggs ( no need of flax seeds for this recipe). My husband just loved it and want me to make bread at home only.
I would love to see the recipe for the regular whole wheat bread.
Looking forward for more recipes.
Thanks for the wonderful recipes which helps everyone here.
[Reply]
May 19th, 2010 at 5:27 pm
Hi Hetal & Anuja,
I plan to leave the dry cranberries out..do i need to change any measurements in the recipe?
Thanks
[Reply]
hetal Reply:
May 20th, 2010 at 2:44 pm
Hi Deena,
You can leave them out without any other changes to the recipe.
[Reply]
May 31st, 2010 at 7:44 pm
Hello Hetal & Anuja,
I tried bread on this Friday..It came out really yummy!!!
My husband & sis-inlaw loved it & finished it already.It’s just monday now…I am baking one more now
Love you guys!!! Keep it up.
Thanks.
Shaveta
[Reply]
June 24th, 2010 at 2:13 am
can i use splenda? instead of sugar?
[Reply]
July 14th, 2010 at 2:11 pm
Just a tip: The amount of butter here is insignificant, only 2 ozs. If you would like to reduce the butter (for health reasons) in a cake/bread recipe, use half the amount of the butter called for and substitute the other half with apple sauce. No apple sauce at home!! Skin, core and dice an apple or two. Add a couple of tbs. of water. Add a cinnamon stick for flavor and zap it for 5 minutes or so till the apple is soft. If you don’t like it chunky, mash it with a potato masher. I like my apple sauce slightly chunky. Nothing like home made apple sauce.
[Reply]
ARJ Reply:
July 20th, 2011 at 1:10 am
Thanks for the tip..
[Reply]
July 27th, 2010 at 6:29 pm
hello mam,
this is really interesting recipe, but i m confused with baking powder and baking soda.
in this you have used baking soda is it (meetha soda) or it is baking powder used for cakes???
please help me out.
thanks
[Reply]
August 9th, 2010 at 4:25 pm
What brand of whole wheat flour do you use for the recipe? Is this the same wheat flour we can also use to make rotis ?
[Reply]
September 9th, 2010 at 2:48 pm
So, I finally got around to making banana bread and I gotta say it turned out delicious. I left the egg out and substituted the wheat flour with all purpose flour (same amount) and did everything else the same.
It was easy and super delicious. Banana bread has a special place in my heart because that is the very first bread/cake I made at home from scratch over ten years ago, different recipe but it had turned out great and gave me the courage to try other desserts from scratch.
Thanks ladies.
[Reply]
hetal Reply:
September 10th, 2010 at 1:40 am
Hi Pinal,
Awesome! We just love banana nut bread…the kids just gobble it up every time!
[Reply]
Anu shah Reply:
October 20th, 2011 at 4:12 pm
Is whole wheat flour same as chapati flour?
thank you
[Reply]
hetal Reply:
October 27th, 2011 at 6:43 pm
Hi Anu,
Chapati flour is whole wheat but the whole wheat flour from American grocery stores is milled a little differently…there are more brown specs and overall look is more brown. For the most part, you can interchange them.
September 23rd, 2010 at 6:38 pm
can we add chocolate chips?
[Reply]
hetal Reply:
September 24th, 2010 at 2:41 pm
Hi Neeta,
Interesting idea….we have never tried it. As long as all of the chips are coated with the dough, it should be fine. You don’t want the chocolate to melt and stick to the sides of the pan. If you try it, we’d love to hear your feedback.
[Reply]
neeta Reply:
January 13th, 2012 at 7:27 pm
I tried with choc chips,not great though,the chips kind off burnt.should have tossed them in flour before I guess….right now baking one more with cashews and resins….!
[Reply]
November 27th, 2010 at 1:46 pm
Hi,
Iam in search of square,and rectangular shaped cake/bread baking trays..can u tell me where we can get in Texas.My son who stays at Texas ,Plano,is visiting India in the month of this Dec 2010,so he will get them for me.Thank u very much..
[Reply]
hetal Reply:
November 29th, 2010 at 11:24 pm
Hi Kanthi,
You can find square or rectangle glass baking dishes at Walmart, Target or any department store. Tell him to look for either Pyrex or Anchor Hocking. The box or dish should also say “Microwave Safe”.
[Reply]
kanthi Reply:
November 30th, 2010 at 3:21 pm
Hi,
Thank u very much Hetel,i do have borosil glass trays with me ,but i want the pans(some metal which are non stick) which u used for banana bread..Are faber ware trays useful,what name should we ask for..
[Reply]
hetal Reply:
December 3rd, 2010 at 12:59 am
Hi Kanthi,
Did you want these for your microwave? The metal ones will not work for microwaves. If you want metal baking trays then “Food Network” makes really good and sturdy ones.
November 27th, 2010 at 1:48 pm
Imean,Micro oven baking trays..can we get them in walmart..
[Reply]
January 1st, 2011 at 9:53 pm
hi hetal and anuja
[Reply]
January 12th, 2011 at 7:00 pm
hi hetal & anuja..thanx a lot for a wonderful healthy recipe! i love to eat banana nut bread but when i eat it outside, i feel guilty because it is full of butter, sugar and maida..i loved the idea of using whole wheat flour and apple sauce( unsweetened) so that we can use less butter and sugar! i just use 1/3 cup sugar instead 1/2 cup! i also loved cranberries in it..you know what, now i can eat it with out any guilt..m so happy!
[Reply]
February 11th, 2011 at 9:51 pm
Hi Hetal & Anuja,
you both are doing an excellant job. I have a question. Is it essential to add vanilla essence to the banana nut bread mixture?
[Reply]
February 27th, 2011 at 8:52 am
Hi hetal & anuja,
I tried this recipe yesterday…it turned out well.. but at the end the bite wheat’s taste sounded bitter…just a little…i didnt use vanilla extract since i didnt have it at home then..was it because of that? all the other proportions were same..
[Reply]
March 24th, 2011 at 11:46 pm
what is whole wheat flour? is it same as chappati atta..?
[Reply]
March 24th, 2011 at 11:47 pm
what is whole wheat flour? is it same as chappati atta?
[Reply]
May 4th, 2011 at 9:41 am
Hi ..
Can i try this bread without egg or what shall i use instead of egg cus we are Veg and i lik sweet bread and cake so much.
Thanks for the nice nice post always …
[Reply]
hetal Reply:
May 4th, 2011 at 9:58 pm
Hi Saravana,
Some viewers have made this bread without eggs with success. Maybe the texture and rise will not be the same. You could use 1 Tbsp of flaxseed powder mixed with 3 Tbsp of water to replace one egg. You have to let the mixture sit for about 10 minutes to thicken before adding it to the batter.
[Reply]
May 23rd, 2011 at 7:05 pm
Hi…
The recipe is grt..i will surely try this one…i am a grt fan of banana bread…
Last month i prepared the banana bread and that came out grt…super moist…i made that in cooker…a pan placed in the cooker without the whistle and kept on very very slow flame…it was the so far best cake i had till date and also it was my first attempt for banana walnut cake:)
for 45mins to 1 hr..also i kept some other pan inside the cooker after 15 mins of baking to preserve the cake to stick at the bottom.
Here’s my recipe..hope u will try this and let me know how it was
Banana Walnet cake
Ingredients
1 1/2 Cups all-purpose flour
1 tsp. baking soda
1 tsp baking powder
1/4 Cup salted butter
1/2 Cup white sugar
1 Eggs, beaten
2 Mashed overripe bananas– mash with fork not mixi
1/4 Cup walnuts
1 Tbsp grounded flax seeds
1 tsp vinegar
Method
1. In a bowl add banana pulp and egg mix — mix well till no lumps then add vanila extract and flax seeds.
2. In another bowl, cream together butter and white sugar with blender then add step 1 mixture to this bowl and mix. .
3. In a separate bowl, sieve flour, baking soda and baking powder.
4. final step — in a banana mix bowl add floor slowly and blend that with blender— add 2-3tsp curd to get right consistency– last 1 tsp vineger–mix quickly …batter has to be thick…then toss in the walnuts and mix
Pour batter into greased loaf pan and bake.
Please try this one..and let me know how it was…
[Reply]
hetal Reply:
May 24th, 2011 at 12:16 am
Thanks for sharing your version Pooja and for the non-oven method. It will surely help other viewers.
[Reply]
July 30th, 2011 at 9:27 am
hi girls, love ur blog!its my absolute fav,n as i love all the b s of bananas,ur whole wheat banana nut bread really takes the cake,literallybut ive got an issue ,cud u guys help me out here? i cant believe im asking u this,but cud u pl point out my mistake/s?!!!!!!i followed ur recipe to the letter, but as we dont eat eggs, i replaced the 1 egg with 1T of flaxseed dissolved with 3T of warm water,n i also used applesauce(home made) about half cup more than required(ostensibly to replace the lost egg)!also,i halved the recipe as i dont have a big enough loaf pan.now id like to request some clarifications please.
firstly,exactly how to replace the 1 eggin this recipe?n with what?applesauce or flaxseed n water?n lastly, my oven is a bit skew-whiff, so i never really know how it willl behave,so exactly at what temperature should i bake this bread?pl tell in centigrade,n if i want to use my 9 piece muffin tray,then at what temp n for how long should i bake the muffins from this same batter?
thanks in advance, n lots of hugs n love to ur lucky families!
[Reply]
hetal Reply:
August 2nd, 2011 at 2:19 pm
Hi Geet,
To substitute on egg, you use the 1 TBSP of flaxseed powder plus 3 TBSP water (mix the two and allow to rest for 10 mins before using). You do not need to increase the amount of applesauce because you have not lost any moisture — you just replaced it with the flaxseed/water. More over, 1 large egg is equivalent to about 3 1/4 TBSP, so adding an additional 1/2 cup (8 TBSP) of applesauce it too much (especially if you halved the recipe). 375 degrees F is equivalent to 190C. If you are using a muffin pan, the baking time will be around 30 minutes – but please keep an eye on it at the end. Hope that helps.
[Reply]
July 31st, 2011 at 5:04 pm
hello again!i made this beautiful bread again (for the 4th time!),actually but this time(unlike the last time when my bread dint rise at all)the bread did rise in the oven while i peeked in during baking time,but after i removed it from the oven it went all flat!whyever would that happen?so wierd???????i wonder has it happened to anyone else,or is it just me?!i love this recipe so much,i cant seem to get it reght but im so not going to let go!
lots of love n thanks again for posting ur woonderful recipes.ur doing a great job!
[Reply]
August 4th, 2011 at 2:20 pm
hi girls,thank u so much for ur reply,now that i know what i did wrong icant wait to try on my next batch n i pray i get that lovely texture ur bread showed!amazing how cooking just one particular dish correctly can give one(me!)such a sense of happiness n achievement!i love ur blog, n whenever im stumped in a recipe,my hsband always advises me to look up ur blog(he s a huge fan too!).we love ur tips as well,they r really informative.i also loved ur video on how to make rotli atta,in bulk,it was awesome!
regards,
[Reply]
September 2nd, 2011 at 6:16 am
hello again,itried tis beautiful bread with te correct proportions, n my god did my kids love it!im begged to make another batch ready NOW!thanks so much for ur lovely blog, n god bless!
[Reply]
hetal Reply:
September 8th, 2011 at 8:22 pm
That’s awesome Geet! It’s so satisfying to hear that our kids enjoy what we make for them, right?
[Reply]
September 15th, 2011 at 2:11 am
Hi..
I am huge fan of ur recipes…
N the eggless chocolate cake recipe is still so loved by my frnds n family
N I only use that recipe for the base of my cakes now that I make.
I just saw the recipe of banana nut n read the commend how much
Ppl hv loved it.. N also got to know the alternate of egg..
I will try it pretty soon..
The only request I wanna make make is pLz add a recipe for a whole wheat with wheat bran bread..
M really looking for this recipe which m not finding any to be working for me ..
Hv full trust on ur recipes.. Cuz I hv tried many..
PLz post the recipe for whole wheat with wheat bran sandwich bread..
Which should be high fiber bread.. I really wanna make a bread at home..
Waiting for ur reply..
Thank you
Pallavi
[Reply]
October 5th, 2011 at 5:06 am
hi girls, im making muffins just now n i just wanted to thank u guys for ur wonderful recipes u rock !!
[Reply]
October 5th, 2011 at 5:12 am
oh it’s true nothing more satisfying than when our kids enjoy healthy home made treat s n i especially lovthier declaration s of love that follow !
[Reply]
October 11th, 2011 at 3:48 am
Hey,
Cn u pls let me know if I can make this with bread flour instead of wheat flour?
[Reply]
hetal Reply:
October 11th, 2011 at 7:28 pm
Hi Viji,
Bread flour typically has added baking soda or powder. So you could use it, but you’d have to adjust the amount of baking soda in the recipe.
[Reply]
Viji Reply:
October 13th, 2011 at 9:51 pm
Hey hetal,
Thanks! I will try this recipe and let you know how this comes out
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December 22nd, 2011 at 3:47 am
I made this bread today and totally loved it.. it dint really cut into good slices, coz i jut left it in the oven for 50 mins. next time i’l leave it for an hour.. Thanks a lot for the recipe.
Just one question, can i make muffins using the same recipe?
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hetal Reply:
January 3rd, 2012 at 4:50 pm
Hi Preethi,
Yes you can. The baking time is around 30 minutes.
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Preethi Reply:
January 12th, 2012 at 4:13 am
Thanks Hetal..
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January 6th, 2012 at 6:34 pm
hi!
the wheat flour is used for this recipe is same as chappati flour?
thanx
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hetal Reply:
January 11th, 2012 at 8:23 pm
Hi Anu,
We used the Whole Wheat Flour available at most American grocery stores. However, chapati flour can be used as well.
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February 21st, 2012 at 9:23 pm
Hi ladies, here’s the recipe of Eggless Banana walnut bread.
Mashed riped bananas : 2(large) / 3(small)
All purpose flour : 2 cups
Sugar : 1/2 cup
Baking soda : 1 tsp
Salted butter : 1/2 cup
Plain yogurt : 1/4 cup
Walnut : 1/2 cup
Bake at 350 degree F for 1 hour on middle rack of oven.
Thanks.
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hetal Reply:
February 24th, 2012 at 7:51 pm
Thanks Chinar!
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March 18th, 2012 at 3:53 pm
hi there. i made this recipe a while ago using whole wheat flour.
can i use white all- purpose flour for this recipe, and will it still bake and turn out good?
cheers
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hetal Reply:
March 21st, 2012 at 10:35 pm
Hi Samantha,
Yes, you can use the same recipe with all purpose flour as well.
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June 22nd, 2012 at 6:21 pm
Hi Hetal & Anuja
This recipe is awesome. I was looking forward to make banana walnut CAKE. I wish to know if the above recipe is the same for a cake recipe or should i modify as you have mentioned it to be a “Banana Nut BREAD”.
Let me know if the CAKE recipe has some variations in the ingredients.
Thanks in advance
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hetal Reply:
July 2nd, 2012 at 3:00 pm
Hi Jeanne,
We have not made the cake version (so don’t have exact measurements) but would imagine that there would be a lot more oil in the recipe.
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August 22nd, 2012 at 9:21 pm
Hi Hetal,
The applesauce, wallnut, cranberries together look very expensive for me. It would be great if you can suggest any stores where you think they are sold at reasonable value. Otherwise recipe looks awesome. Can’t wait to make it soon..
Thanks,
Pretty
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hetal Reply:
August 24th, 2012 at 1:55 am
Hi Pretty,
Applesauce is not expensive at all. You can buy the local store brand and it works great. We usually buy cranberries at Sprouts (our local bulk foods store). Walnuts by nature are expensive but Costco usually has reasonable prices.
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Pretty Reply:
August 24th, 2012 at 5:51 pm
Thanks:)
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November 5th, 2012 at 6:03 pm
Hi ladies,
I have a stone loaf pan instead of metal one. Will the baking time change because of that if I follow your measurements to the T?
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hetal Reply:
November 8th, 2012 at 12:37 am
Hi Amee,
We have never used a stone loaf pan so cannot say exactly if the bake time will change. Another thing to consider is the oven temperature. Temperature sometimes needs to be adjusted for dark metal pans/light metal pans and glass pans. Sorry to not be of any help…if you try it, keep a close eye on it during the last 10 minutes of baking.
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January 8th, 2013 at 10:46 am
hi i want to try the banana bread could u pls tell me how much would 2oz of butter be in cups pr grams
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hetal Reply:
January 8th, 2013 at 4:18 pm
Hi Ritika,
2 oz is approximately 57g
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March 25th, 2013 at 10:39 pm
Dear Hetal & Anuja,
I have been making this bread a lot lately. Thanks a lot for posting this recipe. And each time I make it I was trying out different things and here is a super healthy take on it.
I substituted the butter, egg with 4oz of apple sauce. So I used four 4oz packets of apple sauce for the whole recipe. One for butter substitute, one for egg substitute, one for extra moisture as I wet the batter was too dry, one – the recipe already has it. The bananas I used were really ripe for I use only 1/3 cup sugar and I didn’t have any nuts at home when I made this so I opted out of it. The batter baked for exactly 1 hr at 375 degrees and came out nice and moist and crisp coating. Didnt miss the butter or the eggs. And it’s 100% whole wheat not half half.
Thanks once again
Stephanie
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hetal Reply:
March 26th, 2013 at 2:08 pm
Hi Stephanie,
Wow! That is a healthier take on this recipe! Thanks for sharing it and your feedback!
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June 11th, 2013 at 8:37 pm
Can i use almonds instead of walnuts?
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