At times I really feel like m living with a lil monkey! The signs of terrible twos and the rebellious behavior with it have already started showing. :) Peeled bananas, half eaten bananas, or lets-see-what-happens-when-I squash-a-banana, are all the possible types of bananas found in our house right now.
Its amazing how much you have to think to out-smart these tiny kids already!
If Ariana refuses to eat a banana without being a monkey about it, I have to find ways to not waste them, and make them into something she likes. And BANANA BREAD it is!
I think very soon, my oven too is gonna start spitting out the bread tins, because, all it bakes is the banana breads! :)
I am still strictly keeping her off refined flour as much as I can, and hence this recipe, again, is made with wheat flour only, and of course her new love of chocolates.
Anything with banana and chocolate, she she wouldn't think twice about gobbling it right away. Or else all the other food gets thoroughly inspected, smelled, one-finger-tasted, and then approved.
Whats with a difference -
No eggs
Not fermented
Low fat
Less Sugar
MOST IMPORTANTLY - Wheat bread
Happy Baking!
Its amazing how much you have to think to out-smart these tiny kids already!
If Ariana refuses to eat a banana without being a monkey about it, I have to find ways to not waste them, and make them into something she likes. And BANANA BREAD it is!
I think very soon, my oven too is gonna start spitting out the bread tins, because, all it bakes is the banana breads! :)
I am still strictly keeping her off refined flour as much as I can, and hence this recipe, again, is made with wheat flour only, and of course her new love of chocolates.
Anything with banana and chocolate, she she wouldn't think twice about gobbling it right away. Or else all the other food gets thoroughly inspected, smelled, one-finger-tasted, and then approved.
Whats with a difference -
No eggs
Not fermented
Low fat
Less Sugar
MOST IMPORTANTLY - Wheat bread
Happy Baking!
INGREDIENTS Bananas Vanilla Essence Apple Cider Vinegar / Lemon juice Milk Oil Maple Syrup / Honey Wheat Flour Baking Soda Baking powder Salt Brown Sugar Cinnamon Powder Coco Powder | QUANTITY 2 Cups OR 480 gms 2 tsp 2 tsp 2 tbsp 1/4 Cup OR 60ml 1/2 Cup OR 120ml 2 Cups OR 240 gms 1 tsp 3/4th tsp 1/4th cup OR 50 gms 1/2 tsp 3 tbsp OR 15 gms | PREP TIME 15 minutes OVEN TEMPERATURES 170 deg Centigrade BAKING 25 - 30 Minutes YIELD 1 Loaf / 1 pound YIELDS Serves 4 |
RECIPE
Pre Heat the oven to 170 deg centigrade.
Prepare the oven tin by spraying it with a non stick spray, or lining it with a butter paper, or if you are using a silicon mould, then none of the earlier said steps need to be followed.
Make sure all the bowls that are going to be used, need to be dry.
For this recipe, you would need a hand mixer / food processor, and 3 medium sized bowls. One for all the dry ingredients, one for the wet ingredients, one to divide the mixed batter into two.
All the ingredients should be at room temperature.
Keep the dry ingredients measured and ready, and then the same with the wet ingredients.
As Ariana doesn't like anything too sweet, I had to dilute the maple syrup to half water and half syrup.
Pre Heat the oven to 170 deg centigrade.
Prepare the oven tin by spraying it with a non stick spray, or lining it with a butter paper, or if you are using a silicon mould, then none of the earlier said steps need to be followed.
Make sure all the bowls that are going to be used, need to be dry.
For this recipe, you would need a hand mixer / food processor, and 3 medium sized bowls. One for all the dry ingredients, one for the wet ingredients, one to divide the mixed batter into two.
All the ingredients should be at room temperature.
Keep the dry ingredients measured and ready, and then the same with the wet ingredients.
As Ariana doesn't like anything too sweet, I had to dilute the maple syrup to half water and half syrup.
In a food processor / using a hand mixer, mash the bananas to a fine paste, and cover with a cling foil so they don't turn black. I had to mash them separately to take this picture, but you can put all the wet ingredients in the mixer along with the bananas and make a fine paste.
Keep 1/4th cup of hot water ready for the coco powder to be mixed in.
Keep 1/4th cup of hot water ready for the coco powder to be mixed in.
In a food processor / using a hand mixer, mix all the wet ingredients together - bananas, oil, maple syrup, milk, vanilla essence, vinegar. Grind them to a fine paste and set aside.
In another medium bowl, mix the hot water and the coco powder with a whisk, till all the lumps have dissolved and it has become a smooth mixture. Make sure you are using hot water, or else the coco powder wont mix easily, and will stay lumpy.
In the big bowl which has the wheat flour, place a dry sieve on it and add all the powders to the sieve - cinnamon powder, baking powder, baking soda and salt. Using a spatula, pass these through the sieve, making sure no lumps are in the flour.
Add the brown sugar to this flour and mix well to ensure all the ingredients are equally distributed in the flour.
Make a well in the flour and pour all the wet ingredients that were in the food processor to this flour.
Using a spatula, with the figure of eight, gently mix the ingredients in the bowl. Do not over mix or whisk it, this would form gluten in the batter making the bread very chewy.
Once the batter is well mixed, it will look like a muffin batter.
Do not waste too much time after this batter is ready, as the leavening agents in it are already active.
Using a spatula, with the figure of eight, gently mix the ingredients in the bowl. Do not over mix or whisk it, this would form gluten in the batter making the bread very chewy.
Once the batter is well mixed, it will look like a muffin batter.
Do not waste too much time after this batter is ready, as the leavening agents in it are already active.
Using another bowl divide the batter into half.
In this other half add the prepared coco powder paste and stir well with a spatula. The second batter would become a little extra runny, but that is not going to be a problem at all.
Again, do not over mix the batter.
In this other half add the prepared coco powder paste and stir well with a spatula. The second batter would become a little extra runny, but that is not going to be a problem at all.
Again, do not over mix the batter.
Take the bread tin and spread 1/4 of the plain(non chocolate) batter at the base. Pat the batter down with the back of the spatula into an even layer. Then add 1/4th of the choco batter on this, and again spread it evenly, follow this alternating process again till the batter is over.
Now, with a chopstick, or any pointy, thin cutlery, draw circular patterns / swirls in the batter.
Place the bread tin in the oven.
Place the bread tin in the oven.
Bake it for 25 - 30 minutes, but do check on it occasionally after 20 minutes by poking a knife or a chopstick in the sides and the center of the bread, if it comes out clean then the bread is ready. if not, you can leave it in the oven for a few extra minutes.
Just in the past week alone I have made this with variations about 3 times! Its that delicious!
You can add some nuts to it in the alternating layers, or raisins, or dates.
A nice warm slice of this and a big cup / bottle of milk - what a perfect way to start your day!
Just in the past week alone I have made this with variations about 3 times! Its that delicious!
You can add some nuts to it in the alternating layers, or raisins, or dates.
A nice warm slice of this and a big cup / bottle of milk - what a perfect way to start your day!