BM #97 Week 2 Day 1 - 

This week I have opted to showcase some vegan or paleo or gluten-free recipes. Here is one such healthy bread. I have used whole wheat flour, rolled oats and jaggery to make it a little healthier.

This was my first attempt at using coconut oil in baking and I was happy that the bread was very flavorful and hardly a trace of the coconutty smell.

Ingredients - 

Bananas overripe 3 nos, mashed (approx 1.5 cups)
Jaggery syrup 1/2 cup 
Whole Wheat Flour 1 3/4 cups
Rolled Oats 3/4 cup
Flax Seed Powder 2 Tbsp
Baking Powder 1 1/2 tsp
Baking Soda 1/2 tsp
Coconut Oil melted 1/4 cup
Vanilla Extract 1 tsp
Cinnamon Powder 1 tsp
Walnuts, chopped 1/2 cup + more for topping
Warm Water as needed


Method Of Preparation -


In a heated saucepan, add 1/2 cup of jaggery and 2 tablespoons of water and allow the jaggery to melt. 

Meanwhile, in a deep mixing bowl, mash the overripe bananas.


After the jaggery melts, strain for any impurities and pour it into the mashed bananas.

Add in the wheat flour, rolled oats (I coarsely crushed them), flaxseed powder, baking powder, baking soda, coconut oil, vanilla extract, cinnamon powder and chopped walnuts.

Mix well adding warm water as necessary to get a thick batter. I had to add about a cup of warm water.

Preheat the oven to 350 °F. Prepare a loaf pan by greasing it and sliding in a parchment paper.

Pour the batter into the prepared loaf pan and bake in the middle rack for about 45 minutes. Check the doneness by inserting a toothpick.

Remove from the oven. Allow it to cool in the pan for about 10-15 minutes.

Remove it onto a wire rack. After it completely cooled, slice it and enjoy. I chose to cover the loaf overnight and sliced it the next day. I found that the taste was much better when sliced the next day.


BMLogo




Preparation Time 15 minutes + 45 minutes baking time + 30 minutes cooling time
Makes 9 X 5 loaf
Posted by Harini R on Sunday, February 10, 2019

7 comments

  1. rajani Says:
  2. My friend uses coconut oil in all her bakes. She also says that the smell is not prominent in the final bake. I am yet to give it a try though. The bread looks good, perfect for snacking or a decadent breakfast.

     
  3. I have been using coconut oil in bakes for nearly two years. The first time I was so skeptical but there is no looking back. It always turns out yum. This bread is such a healthy alternative to the refined flour based one and looks super inviting.

     
  4. I have a big mind block , and can never dare to use coconut oil ! Seriously I must get this out of my head !
    The bread looks amazing and it has a wonderful texture . Great pick .

     
  5. Any bakes with banana is definitely a winner.. Yummy..

     
  6. Using coconut oil in baking was in my to do list for long time. Bread looks so nice and very healthy too

     
  7. Swati Says:
  8. I am too a bit hesitant in using coconut oil for baking but with so many recipes around I think I should come out of my comfort zone. Your bread looks so well baked with a beautiful texture.. I am sure it must have tasted yum.

     
  9. sushma Says:
  10. I have al the ingredients listed, will definitely try this bread today. Looks delicious

     
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