Egg Less Banana & Carrot Bread In Pressure Cooker

Photo: Sanjeeta Kk

Ingredients

1 cup of refined flour

1/2 cup of wholewheat flour

3 teaspoons of sugar

1/2 cup of any vegetable oil

1/2 cup of grated carrots

1/2 cup of mashed Banana

3 teaspoons of Dates Syrup or dates

1/2 teaspoon of Baking Soda

4 teaspoons of curd

1 pinch A of salt

1/2 teaspoon of Cinnamon powder (optional)

Preparation

Peel and grate a carrot, mash one medium size banana and keep it aside.

Mix both the flours with baking soda, salt, sugar and cinnamon powder.

Take a big vessel and put in the grated carrots, mashed banana, curd, date syrup or shredded dates and vegetable oil. mix it thoroughly.

Pour the dry flour mix in the carrot and banana mixture and mix well.

Check the consistency of the batter, add a little of cold milk if it is too thick.

Grease a bread pan with oil and pour the batter in it.

Heat 3 cups of water in a pressure cooker, and put a separator in bottom (small mash).

Cover the bread pan with a cellophane wrapper or aluminum foil.

Put this wrapped bread pan inside the pressure cooker, and let it cook for 30 minutes on medium heat.

Cool the bread and cut in to desired shape.

Serve hot or cold at breakfast or as a tea time snack with a dollop of fruit jam or butter.

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About

# 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.