Eggless Banana Walnut Bread Made with Archana's Kitchen Eggless Rich Vanilla Cake Mix
You will absolutely love making this Eggless Multigrain Banana Walnut Bread which will take all of 5 minutes to put together using Archana's Kitchen Rich Vanilla Cake Mix which has absolutely no maida and made from jowar, barley and wheat flour.
The Eggless Multigrain Banana Walnut Bread is an absolutely delectable cake which has rich flavours from the mashed banana, walnuts and vanilla. The Archana's Kitchen cake mix is made from whole grains like jowar, barley & whole wheat flour that are packed with proteins, minerals and fibre and yet has all the richness and flavor of a traditional Vanilla Cake.
And what more, You can bake this cake mix in the Pressure cooker, a Microwave Convection Oven or an OTG. And the best part is, it is eggless / egg free you only need two additional ingredients which is the homemade dahi/ curd / or store bought dahi and oil.
So go ahead bake a cake with this Multigrain Banana Walnut Bread, and cut a sensible slice for yourself or your family and friends and serve it as a dessert or a snack along with a cup of milk, coffee or chai.
12 Sensible Slices
- 1 Pack Archana's Kitchen Rich Vanilla Cake Mix
- 80 ml Oil
- 160 ml Curd (Dahi / Yogurt)
- 1 tablespoon Lemon juice
- 2 cups Ripe Bananas , mashed (4 bananas approx)
- 1/2 cup Walnuts , chopped
How to make Eggless Banana Walnut Bread Made with Archana's Kitchen Eggless Rich Vanilla Cake Mix
To begin making the Multigrain Banana Walnut Bread, first measure 80 ml of oil and 160 ml of curd. You can use homemade curd or store bought curd. Also keep 1 tablespoon of fresh lemon juice ready.
Grease and dust a round 8 inch round cake pan pressure cooker pan which you use for cooking rice or any round pan which will fit in your pressure cooker. You can also use a loaf pan if you are baking in the oven which will give you clean slices for tea.
Add the full packet of Archana's Kitchen Vanilla Cake Mix into a large mixing bowl along with lemon juice, oil, curd mashed banana and walnuts. Beat well for 2 minutes until smooth and fluffy.
Transfer the Multigrain Banana Walnut Bread batter into the greased cake pan.
Place a trivet at the bottom of the Pressure Cooker. Place the cake pan into the Pressure Cooker.
Cover the cooker without the weight and bake for 30 to 45 minutes or until a knife inserted inside comes out clean.
Preheat Heat oven to 160 C.
Place the Multigrain Banana Walnut Bread Mix into the preheated oven and bake for 30 to 45 minutes or until a knife inserted inside comes out clean.
Cool the Multigrain Banana Walnut Bread for 10 minutes. Remove the cake from the pan by sliding the sides of pan using a knife and invert into a board. You will have to do another inversion to another plate to keep the top of the cake facing up and then cut into slices
Enjoy Multigrain Banana Walnut Bread warm or refrigerate upto week and have it anytime as a snack along with a cup of milk, chai or coffee.