Jan 4, 2013

Eggless Banana Bread In Pressure Cooker



Today I post “Eggless Banana Bread” for blogging marathon #24; under this recipe we combine wheat flour and baking powder with liquid ingredients like banana and milk for thick smooth consistency. As per my choice I add choco chips, almonds and glazed cherries on the top of bread too. I get this recipe details from Niya’s space, I love the ingredients of this bread because of easy to available plus very nutritious too from the health point of view.
You can add walnut instead of almonds, plain flour instead of wheat flour in this recipe. You can bake this same recipe in oven on 180*C for 25-30 minutes.




Preparation time: 20 minutes
Cooking time: 40 minutes
Servings: 1 loaf
Recipe source: Niya’sWorld

Ingredients
1 Cup Wheat Flour
2 ½ Medium Sized Ripe Banana (1/2 Cup Puree)
1/2 Tsp. Baking Soda
 1 ½ Tsp. Baking Powder
Pinch of Salt
1/2 Cup Powdered Sugar
1/2 Cup Milk
Few drops of Vanilla Essence
1 Tbsp. Almonds, Chopped
1 Tbsp. Choco chips
Glazed Cherries

Pictorial
Ready pan with butter & flour
Dry Ingredient and sieve
Cooker and set one layer of salt in the bottom
Banana Puree
Blend banana Puree and sugar
Fold dry ingredients and liquid too
Mix milk as per requirement

fold almonds and choco chips
Set into pan

Place into cooker on the top of salt
Baked bread
Directions
Mix wheat flour, baking powder, baking soda and salt together and sieve twice times.
Mix banana puree and sugar together and blend till to smooth batter. Add vanilla essence too.
Now fold properly dry ingredients together with banana and sugar mixture.
Add milk in this batter as per smooth consistency batter for bread. Now add almonds and choco chips and fold it.
Grease aluminium pan / loaf pan with 1 teaspoon butter and dust with 2 teaspoons flour.
Add batter into greased pan and topped with glazed cherries.
Now heat the pressure cooker and set a thick layer of salt in the bottom of cooker and heat for 5 minutes on high flame and cover with lid (remove whistle).
Now place the baking dish into pressure cooker and cook till to 35-40 minutes on low flame Or Bake in oven for 25-30 minutes on 180 degree Celsius.
Remove the pan from the cooker and serve into bread pieces with jam.

Submit this recipe with following events:
Blogging Marathon page for the other Blogging Marathoners doing BM#24
Healthy Recipe Substitution Event hosted by Anu and  New U event hosted by Cooks Joy and Lets Cook Healthy Breakfast event hosted by Simply Food and 1st Anniversary Event hosted by Siris Food.com  and WTML event hosted by Gayathri and Christmas Cookoff event hosted by Foodomania.

Enter your email address:


Delivered by FeedBurner

23 comments:

  1. Very attractive banana bread, loving those cherry topping.

    ReplyDelete
  2. This looks very colorful and attractive, Sure kids will love it..
    Saras
    Dish In 30 minutes ~ Breakfast Recipes with Giveaway

    ReplyDelete
  3. yummy and colourful....Though it is eggless,looks very spongy and delicious...
    Event : Agar Agar Recipe Contest
    Event : Cook like a Celebrity Chef

    ReplyDelete
  4. tutti frutti adds a very beautiful color and love the idea of making this in pressure cooker!!!
    Sowmya
    Ongoing Event - SYF&HWS - Ginger

    ReplyDelete
  5. The cake looks very interesting with those tutti fruity Preeti..

    ReplyDelete
  6. The cake looks wonderful Preethi and pressure cooking it makes it really interesting...

    ReplyDelete
  7. That's a very different way of baking bread. I've heard of people using sand in the cooker and baking cakes.

    ReplyDelete
  8. I have heard about baking cakes in pressure cooker but never tried it myself. Yours looks very attractive and colorful...

    ReplyDelete
  9. how interesting method - looks so good

    ReplyDelete
  10. Banana bread in the pressure cooker sounds convenient and yumm!!

    ReplyDelete
  11. Hi

    Nice healthy recipe, I have a few doubts though:
    ! What thickness of salt should be added in the cooker? Will a thin layer suffice or should it be more than 1 inch thick?
    !! Wont the salt get burned if left for an hour with so much heat?
    !!! Can the cooker be used as a pressure cooker later on or is it necessary to use an old one?
    !!!! Instead can one use a thick bottomed kadai instead of the cooker?

    Pl reply to queries

    ReplyDelete
    Replies
    1. Hi shweta

      For salt thickness... make little thick layer so bowl have not touch to direct surface... you can reuse this salt in cooking as well as again for baking.
      For baking.. you can use any cooker old or new one... no harmful effects to cooker.
      Only cooker can provide proper tandoor or oven atmosphere. You can use sand too instead of salt.

      Delete

Hello Foodies, Thanks for visit and Please leave your precious suggestions.

Related Posts Plugin for WordPress, Blogger...