Banana Sweet Tea Bread
Banana Sweet Tea Bread :- Banana amaranth and pearl millet Sweet tea bread is a tasty and nutritious baked product that combines the natural sweetness of bananas with the benefits of two gluten-free grains: rajgira (amaranth) and bajra (pearl millet). Rajgira and bajra are both excellent additions to a regular diet because they are rich in essential nutrients, protein, and fiber. Baking powder, baking soda, cinnamon, and salt are combined with bajra and rajgira flour to make the bread. After blending eggs, oil, honey, and ripe bananas in a separate bowl, add them to the dry ingredients. After that, the batter is transferred into a loaf pan and baked until golden brown. The outcome is a deliciously moist bread that can be eaten for dessert, as a snack, or for breakfast. This bread is an excellent and healthy substitute for traditional baked goods made with refined flour and sugar because of the natural sweetness of the bananas and the nutty flavor of the millet and amaranth flour. It is also simple to prepare and keeps well in the refrigerator or freezer for later use.
Ingredients
1 1/2cupwhole wheat flour
1/2cupamaranth powder
1/2cuppearl millet flour
1/2cupunsalted butter
1/2cuprefined oil
1cuppowdered jaggery
1/2cupbrown sugar
1teaspoonvanilla extract
4egg
3/4cupyoghurt (curd)
4banana
1/2cuprefined flour
1/2teaspoonsalt
2teaspoonbaking soda
1/2teaspooncinnamon
3tablespoonamaranth
1/2cuppearl millet
How to Prepare Amaranth & Pearl Millet Banana Sweet Tea Bread
First Step
Set the oven’s temperature to 180°C. Next, flour and grease two 8-by-4-inch loaf pans, then put them aside.
Step Two
Beat together butter, oil, sugar, jaggery, and eggs in a medium-sized bowl until well combined. Add in the vanilla, yoghurt and bananas. Set aside.
Step Three
Mix the flour, salt, baking soda, and cinnamon in a sizable bowl. Add the bajra flour and amaranth and stir.
Step Four
In the center of the dry ingredients, create a well. Using a spatula, fold the batter into the well after adding the wet ingredients.
Step Five
Using two baking pans, divide the batter. Top with a sprinkling of puffed amaranth and bake for fifty to sixty minutes, or until a toothpick inserted in the center comes out clean.
Step Six
Take the pans out of the oven, let them cool for fifteen minutes, and then flip them over onto a wire rack to finish cooling and serve.
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