Eggless Whole Wheat Banana Bread

Whenever I bake a cake, I prefer a low calorie fruit cake. Today's Eggless Banana Bread is made of whole wheat flour and sour cream. Whole grain provides more fiber and sour cream has lesser calories as compared to butter. And the cake is equally moist and delicious.

Ingredients:
Bananas - 3 big
Whole Wheat Flour/Atta - 2 cups
Light Brown Sugar - 1 cup
Almonds/Badam - 1/4 cup
Sour Cream - 1/2 cup
Milk - 1/2 cup
Olive Oil - 1/4 cup
Vanilla Extract - 1 tsp
Baking Soda - 3/4 tsp
Baking Powder - 1/4 tsp
Ground Cinnamon/Dalchini Powder - 1/4 tsp
Ground Nutmeg/Jaiphal Powder - 1/8 tsp
Salt - 1/4 tsp

How to bake Whole Wheat Banana Bread:

• In a small bowl, add the dry ingredients - whole wheat flour, roughly chopped almonds, sugar, baking soda, baking powder, cinnamon, nutmeg and salt. Mix well.
• Use any other nuts of your choice. Add some raisins/dry grapes too if you like.
• Preheat the oven at 350 degrees F. Grease a loaf pan with oil or cooking spray.
• In a big mixing bowl, add ripe bananas. Mash them well. Add sour cream, milk, olive oil (or any other oil) and vanilla extract. Mix all the ingredients well. Add the dry ingredients and mix all the ingredients to form a lumpy batter. Do not overmix.

• Pour this cake batter in the greased pan and bake for 25 - 30 minutes. Prick a toothpick in the center and see if it comes out clean. If not, bake the cake for few more minutes.
• Let the cake cool in the pan for about 5 minutes. Before slicing, let the cake cool on a cooling rack for another 10 minutes or more.

Enjoy low calorie Whole Wheat Banana Cake as an anytime snack.