Yippee!!! I am posting second dessert in a row, something that I have not done before!!! After a chilled Italian dessert- Mango Panna Cotta, it’s time for a bread …I am surely on a baking spree, have baked two cakes in the last few days, the previous one was Orange Butter Milk Pound Cake.
The kids say they love home made cake, so have decided to bake more frequently at home. Good for me, I am enjoying my baking sessions and the aroma of baked products in the kitchen. Baking is giving me tremendous satisfaction, end of the day it gives me a feeling of a GOOD JOB DONE. With my every bake I get a feeling that I am gradually learning the art of good baking and also understanding why bakers are so passionate about it.
As a mother we are always on a look out for recipes which are wholesome and nutritive.This bread is perfect to fall in this category. I had bookmarked this recipe from Arudhati’s blog-Escapades a few months ago. I got attracted to this bread especially since she had used whole wheat flour. I simply loved the texture and the moistness it had. It has banana- a fruit, whole wheat as the flour, almonds which are rich in proteins and kids friendly chocolate chips. In the original recipe she has used sugar but I have replaced that with the Brown sugar as I always feel it goes well with the banana. The bread is not high on calories as I have used oil instead of butter and the best part it’s eggless. It can be perfect evening snack for children and good dessert too when served with some whipped cream.
Thanks Arundhati for such an awesome recipe, we all loved it and I will surely make this more frequently. The bread has a firm crust, is amazingly soft inside and extremely flavorful. The crunchy almonds give a nice bite. I would have preferred a little less cinnamon, so next time I make this I will use 1/4 tsp instead of half. For those who love the flavour of cinnamon kindly stick to half spoon.
2 cups whole wheat flour
3 large bananas/ 1-1/2 cup mashed banana
1/2 tsp dry ginger pwd
1/2 tsp cinnamon pwd
1/2 tsp baking pwd
3/4 tsp baking soda
3/4 cup brown sugar
4 tbsp oil
1 tsp vanilla
4 tbsp yogurt
1/4 butter milk
1/4 slivered almonds
1/2 cup choco chips
Preheat the oven at 350F.
Mix together wheat flour, cinnamon, ginger, baking soda, baking pwd thoroughly.(the original recipe does not ask for baking pwd but I have used it)
Mix together the oil, yogurt, sugar, butter milk, vanilla and mashed banana and blend together.
Fold in the flour mix gradually into the oil-banana mix. Do not over mix.
Grease a bread tin (9”*5” size)and pour in half the batter and spread half of the choco chips.
Pour in the remaining batter and spread the choco chips and slivered almonds on top.
Bake for 50 minutes to an hour. My cake was done in 50 mins. Insert a skewer, if it comes out clean the cake is done.
Cool on a rack and then cut into slices using a bread knife.
Do drop by to check out my guest post at Deepa’s blog Foodlyrics. Deepa is a wonderful person and has an amazing collection of recipes which every one can try, so do check out her space. And thanks Deepa for asking me to write, I am truly overwhelmed. All the best for all your future and German Classes, keep smiling always.Sending the cake to CFK-WWF hosted by Priya at Mharo Rajasthan’s Recipes and is the brain child of Sharmi.