Homemade eggless Banana bread recipe

INGREDIENTS

- 1 cup whole wheat flour

- 1 cup all purpose flour

- 3 large or 4 small bananas

- 1 tsp vanilla essence

- 1/4 cup milk

-1/3 cup vegetable / canola oil

-1/2 cup maple syrup

- 1/2 tsp salt

-1/2 tsp ground cinnamon (optional)

-1 1/2 tsp baking powder

-1/2 tsp baking soda.

INSTRUCTIONS

- Preheat the oven to 350 degrees Fahrenheit and grease a 9×5-inch loaf pan.

- In a large bowl, mash the bananas and whisk in the oil, milk, and maple syrup.

- Add baking powder, soda, vanilla essence, cinnamon powder, and whisk to blend.

- After sifting the 2 flours, add 2 serving tablespoons of flour at a time to the mixture. Gently fold it all in. Lumps are ok!

- Pour the mixture into the greased loaf pan.

- Bake for 50-55 mins and check with a toothpick to see if it comes out clean.

- Let the bread sit in the pan for 10 mins before taking it out.

- The banana bread can be kept at room temp for 4 days and in the refrigerator for 10 days.

Sweet Fact:

I decided to substitute granulated sugar- an ingredient traditionally used in a baking dish such as this one- with maple syrup. The reason for this is that maple syrup has a lower glycemic index compared to granulated sugar. This means that the maple syrup will induce a lower and more gradual rise in blood sugar levels by causing the body to absorb food more slowly. This in turn causes you to feel more satiated so you consume less and decrease your caloric intake. Apart from this, maple syrup has a sweeter taste, so you can use less of it in your dish. There are many other health benefits of maple syrup. This makes it an appealing substitute to sugar even in drinks such as smoothies, lemonades, and teas.