Egg Less Banana & Carrot Bread In Pressure Cooker
# The bread baked or cooked in a pressure cooker will not have a crispy and brown crust on top, as it is not baked in direct heat. # Stays good for a week if kept in refrigerator. # A good morning breakfast for kids who normally avoid eating in the morning. # Spread homemade natural fruit jam for extra nutrients. # Carrots, banana and wholewheat flour provide good fiber in the recipe # Dates is a prudent way to increase iron content in kids diet.
Total Steps
11
Ingredients
12
Tools Needed
8
Ingredients
- 1 cup refined flour
- 1/2 cup wholewheat flour
- 3 teaspoons sugar
- 1/2 cup vegetable oil
- 1/2 cup grated carrots
- 1/2 cup mashed banana
- 3 teaspoons dates syrup or dates(optional)
- 1/2 teaspoon baking soda
- 4 teaspoons curd
- 1 pinch salt
- 1/2 teaspoon cinnamon powder(optional)
- cold milk(optional)
Instructions
Step 1
Peel and grate a carrot, mash one medium size banana and keep it aside.
Step 2
Mix both the flours with baking soda, salt, sugar and cinnamon powder.
Step 3
Take a big vessel and put in the grated carrots, mashed banana, curd, date syrup or shredded dates and vegetable oil. Mix it thoroughly.
Step 4
Pour the dry flour mix into the carrot and banana mixture and mix well.
Step 5
Check the consistency of the batter; add a little cold milk if it is too thick.
Step 6
Grease a bread pan with oil and pour the batter into it.
Step 7
Heat 3 cups of water in a pressure cooker, and put a separator in the bottom (small mash).
Step 8
Cover the bread pan with a cellophane wrapper or aluminum foil.
Step 9
Put this wrapped bread pan inside the pressure cooker, and let it cook on medium heat.
Step 10
Cool the bread and cut into desired shape.
Step 11
Serve hot or cold at breakfast or as a tea time snack with a dollop of fruit jam or butter.