Caramelised Banana Choco Chip Bread

10:42 AM

I love fruits but not banana.but when it comes to banana bread or muffin I just cant get enough of it. There is something about bananas being baked with a little cinnamon. It fills every nook and corner of our home with a delicious sweet aroma. and when that is baked on low for a longer period of time, the fruit caramelises giving it 'can't wait to grab a slice' aroma. Trust me this is no ordinary cake. This is an incredibly moist and luscious banana cake recipe, which is baked for not less than 90 minutes. Yes you read it right. This cake is baked for one and half hours, which actually caramelizes the banana and gives it a scrumptious fruity aroma and dark colour.

I actually got this idea from love to cook and have been baking this for quite sometime with various ingredients. A couple of days back baked it with wholegrain cake flour, sugar free and honey for my uncle and it tasted delicious too. Just like its main ingredient the humble banana this recipe is very versatile. Eggless, sugarless or wholegrain it never ditched me. Today am sharing the basic recipe here with APF, honey and brown sugar. For other adjustment please see the NOTES below.

With wholegrain flour the cake becomes a little dry so try adding 2 tbsp of milk to it.

For eggless banana cake please see this recipe.

Caramelised Banana Bread

The left one is with APF and brown sugar and the right one is with wholegrain flour and honey. See the difference in texture, colour and moistness.

Ingredients:

Flour: 13/4 cups

Corn flour: 3 tbsp

Brown Sugar: 3/4 cup OR Honey: 1/2 cup OR Sugarfree Natura/splenda: equal quantity

Baking Soda: 11/2 tsp

Flaxseed powder: 2 tbsp OR use 1 more small egg

Pinch of salt

Overripe Banana: 3 large or 5 small

Egg: 1 large

Yogurt: 4 tbsp

Water: 6 tbsp

Oil: ¼ cup

Vanilla essence: ½ tsp

Chocochips: ¼ cup or a dairy milk chocolate broken into small pieces

Toasted almond or walnuts: ¼ cup; I generally use almond meal

Method:

Pre heat the oven at 175C and grease one loaf pan.

Mix the 2 ttbsp flax seed powder with the water and keep aside for 15 minutes. At the end of the time it will swell up and will looks like egg white. Flax seeds are called vegetarian egg as and could be used as a vegan substitution for eggs. For each egg use 1 tbsp flaxmeal with 3 tbsp water. Always soak and leave it for 10 minutes before using.

Sieve the dry ingredients flour, baking soda, salt and corn flour twice. If using almond meal then mix now. Keep aside.

In your food processor (mixer-grinder) jar whiz the banana with sugar or honey or a combination of both. Add the oil, yogurt, flax paste and mix again. Take out in a big bowl. Beat in the egg till the mixture looks smooth.

Fold in the dry ingredients in 2-3 batches. Do not over beat.

Mix in the chopped nuts and choco chips.

Pour in the pan and bake for 90 minutes. If it brown too quickly then lightly cover with a piece of foil.

Cool, cut and serve with whipped cream or ice cream of your choice.

This is an excellent accompaniment with a cup of coffee. My son though loves it with some Nutella.

A Homemaker's Notes:

you can substitute the recipe with wholewheat flour or with half whole wheat and half all purpose flour.

Similarly the sugar can be substituted entirely with honey or a mix of both. but try to add 1 tbsp sugar as this will help caramelising the banana and impart a nice dark colour.

Can substitute vanilla with 1/2 tsp cinnamon powder.

When made with Wholegrain flour its little dry but good anyways.

Use more nuts or chocolate as per your choice.

Events:

Favourite cake recipes at Swathi's Zest South Indian Kitchen.

Bake fest#8, this month hosted at daily cuppa. Originally started by Vardhini.

Tickling Palate's Lets cook: Kids special.

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