Recipe – Eggless Banana Chocolate Bread

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Prep Time: 15 minutes

Cooking time: 1 hour

Serves: 12


  • Whole wheat flour (aata): 1 ½ Cup
  • Powdered Sugar: 1/2 Cup
  • Butter Milk: 1/2 Cup
  • White Vinegar: 1 teaspoon
  • Oil or melted butter: 1/2 Cup
  • Baking soda: 1 Teaspoon
  • Baking powder: ½ Teaspoon
  • Salt: 1/4 Teaspoon
  • Banana: 3 medium sized, ripe, peeled and mashed
  • Chocolate Syrup: 1/4 Cup
  • Vanilla Extract: ½ Teaspoon


  • Pre-heat the oven to 350-degree F or 180-degree C.
  • Sieve the dry ingredients, flour, sugar, salt, baking powder, baking soda and keep aside.
  • In a large bowl add the mashed banana, oil (or melted butter), butter milk, vinegar and whisk well. There should be no lumps.
  • Add the dry ingredient slowly, little at one time and whisk. Add vanilla extract and fold it inside the batter gently. Do not over mix.
  • Grease a medium size loaf pan.
  • Pour batter into the pan.
  • Pour the chocolate syrup on top of the banana batter and using a toothpick spread it in zigzag way.
  • Bake for 50 minutes to 1 hour.
  • Let the Loaf cool for 10 minutes.
  • Run a knife across the edges of the loaf pan and take out the bread.
  • Cut into 10-12 equal bread slices.

Cook’s Note:

  • Instead of butter milk, you may use almond milk or plain whole milk.
  • You may use plain flour (maida) instead of whole wheat flour.
  • You may add chopped walnuts or any dry fruits in the batter.

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