INGREDIENTS USED IN WHOLE WHEAT BANANA BREAD COOKIE
BANANA
Bananas serve as the primary flavor and natural sweetener in banana bread cookies. They contribute moisture and sweetness, enhancing the overall taste and texture of the cookies.
OLIVE OIL
Oil adds tenderness to the cake’s crumb. It coats the flour particles and interferes with gluten formation, resulting in a more delicate and less chewy texture. It is often easier to mix into cake batters compared to solid fats like butter. It can be blended more uniformly with other ingredients, ensuring an even distribution of fats throughout the batter.
BROWN SUGAR
Brown sugar provides sweetness and contributes to the chewiness of the cookies. Its molasses content adds a hint of caramel flavor, enhancing the overall taste profile.
MILK
Milk helps dilute the batter to achieve the desired consistency. This makes the batter easier to work with and results in a smoother texture. In recipes that use baking powder as a leavening agent, milk can react with it to produce carbon dioxide gas. This gas creates air bubbles within the batter, causing the cake to rise and become fluffy.
OATS
Oats add texture and nuttiness to the cookies. They provide a hearty element, creating a more satisfying bite and contributing to the overall structure of the cookies.
WHOLEWHEAT FLOUR
Whole wheat flour offers a healthier alternative to refined flour, adding fiber and a nutty flavor. It contributes to the structure of the cookies while imparting a slightly denser texture, making them more wholesome.
BAKING SODA
Baking soda is a leavening agent commonly used in baking. In banana bread cookies, baking soda serves to make the cookies rise and become light and fluffy.
Tips for wholewheat banana bread cookie
EQUIPMENT USED FOR WHOLE WHEAT BANANA BREAD COOKIE
The kind of equipment you use when you’re baking makes a huge difference to the end result! I would recommend you to use good quality mixing bowls and other equipment so that your eggless marble cake comes out delicious!
To mix all my ingredients together in, I’m using Borosil’s 100% Borosilicate Glass Bowl which is microwave and oven safe, plus the bowls are super easy to clean and handle, which makes my baking process totally hassle free!
Not a single day goes in my kitchen when I don’t use a Silicon Spatula, this is the one I recommend. Same goes for my set of Measuring Cups and Measuring Spoons.
I have baked these cookies in my Borosil 60L oven.
- ½ banana
- 1 tbsp olive oil
- 2 tbsp brown sugar
- 1 tbsp milk
- 3 tbsp oats
- 3 tbsp whole wheat flour (atta)
- ⅛ tsp baking soda
- Chocolate chips (optional)
- In a bowl, take ½ ripe banana and mash it using a fork.
- Add brown sugar, olive oil, and milk
- Next, add the dry ingredients: atta, rolled oats, and baking soda.
- Mix everything until well combined. If the dough looks too runny add in more whole wheat flour.
- Refrigerate the dough for about 30 minutes and then spread it out onto a baking tray lined with silicon mat/ parchment paper. Pre heat your oven to 180C
- Top with chocolate chips and bake the cookie for 12-15 minutes at 180c or until the edges turn golden brown.
If you like my wholewheat banana bread cookie and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!
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