15 results found.
15 results found.
I’ve always maintained that ‘healthy’ desserts aren’t a thing and it’s actually an oxymoron. When you look at whole wheat banana bread, you might think you could eat two slices without the guilt. I don’t think so. However, if you’re looking for something without butter or refined sugar, this is your best bet. I’ve used coconut oil instead of butter. No, the bread doesn’t taste of it. If you’re still iffy, use olive oil instead. Instead of refined sugar, I used a mix of honey and muscovado sugar. Powdered jaggery should also work. I didn’t go honey all the way because with brown sugar I get some caramel like taste, which I love.
I love a good old slice of banana bread with a moist crumb and strong banana flavour. But by adding chocolate and tahini, it gives the ordinary banana bread a much needed makeover. Tahini gives the bread a more nutty flavour and chocolate, well, is just good to add in anything. After watching Adam Rose make a tahini banana bread on her Instagram and ever since wanted to make one myself.
I still can’t believe I don’t have a post with a classic banana bread recipe. I have a few different kinds like chocolate crowned banana bread, dulce de leche and a couple of others. This one though has no frills as such, just extra walnuts. A simple butter and sugar creamed and then whisked with eggs and banana to be folded in with flour is what this recipe is. But make sure you use the ripest bananas you can get your hands on. It’s best served warm although with the magic of a microwave oven you can achieve that in 8 to 10 seconds.
I love banana bread. Pure and unadulterated love. I’ve made it multiple times with variations (recipes). It’s so easy to make and absolutely delicious. Legend has it that my banana hating friend also loved a slice of the good stuff. I rarely bake it the same way more than once. Mostly because there’s no limit to how you can alter the banana bread and give it a makeover every time. This time around I swirled some dulce de leche into the batter, didn’t use brown sugar, reduced the flour and omitted nuts. As always, it turned out great. It was more cake like than bread or muffin like in texture. I’m not complaining, though. The dulce de leche was the result of using them in my dulce de leche brownies. Leftovers are being used in various recipes and it’s pretty damn good.
I love my eggs. I love them for breakfast, I love them in my curries and I love them in my desserts. I have never liked eggless versions of anything that was supposed to have eggs in the first place. I’m talking about store bought stuff here. But I understand that there are people who avoid eggs due to allergies or just by choice. This one’s for them. There are various substitutes for eggs – few are hard to find and few you’d find in your pantry. One such was fruit puree. I thought of pear initially because its flavour isn’t as distinct as a banana. But I didn’t have any on my and all I had was banana.
The best way to bring chocolate and banana together is sure in the form of a loaf. This can also be turned into muffins. This loaf isn’t as fluffy as it’d have been if it were made with eggs. But it sure was more moist and absolutely delicious. Have a go at it and let me know!
Yield: 1 loaf
Prep time: 5 mins
Baking time: 50 mins
Flour – 1 cup
Sugar – 3/4 cup
Cocoa – 1/4 cup
Banana – 1 large mashed
Baking powder – 1.5 tsp
Salt – 1/4 tsp
Plain yoghurt – 1/2 cup
Vegetable oil – 1/4 cup
Hot water – 2 tbsp
Preheat oven at 190 degrees C for 10 mins.
Mix all the dry ingredients and keep aside.
Now whisk the we ingredients and pour into the dry ingredients bowl.
Slowly combine everything together and pour it into your loaf tin.
Garnish with a few walnuts.
Bake for 50 mins.
I’ve only had ragi three ways – dosa, mudde (steamed balls) and manni (Mangalorean style pudding). I know it’s good for you and I know we should be including it in our regular diet. Keeping this in mind I tried out this banana bread recipe with ragi and whole wheat flour. I added dates as well for extra sweetness. I’m one of those people who’d rather eat a slice of regular cake and maybe burn off the calories with a brisk walk or a run, instead of eating a no fat, no sugar, no flour kind of dessert. Nothing against the ones who do, of course. I just can’t enjoy it that way. This is one of those desserts.
It turned out very soft, spongy and moist without the addition of eggs, which was very surprising to me. But I could taste the ragi distinctly. It’s not my favourite flavour. But for those who look for such recipes, this has got to be gold. A friend who is quite the fitness freak loved it. That gave me the validation to put out a blogpost. So here it is.
Ragi (finger millet) – 1/2 cup
Whole wheat flour (atta) – 1/2 cup
Banana – 2 medium size (or 3/4 cup mashed)
Dates – handful pitted and chopped
Honey – 1/4 cup
Plain yoghurt – 1/2 cup
Olive oil (or regular) – 1/4 cup
Baking powder – 1.5 tsp
Baking soda – 1/2 tsp
Salt – a pinch
Cinnamon or nutmeg powder – 1/2 tsp (optional)
Preheat oven for 10 mins at 190 degree C.
Whisk together oil, yoghurt, honey, dates and mashed bananas.
In another bowl mix the flours, baking soda and powder, salt and cinnamon powder together.
Fold the dry ingredients into the wet ones. Don’t over whisk.
Bake for 40 mins in a bread loaf tin.
This one is actually the result of miscommunication. Also, I totally get it how bakers, chefs and cooks named their accidental dishes. Originally I wanted to make banoffee pie in a jar. But then one thing led to another, multiple people ended up bringing home bananas. I have somehow utilized 3 over here. 6 more are there. God knows how to use them, besides direct consumption. I made banana bread with chocolate swirls. Now, I wanted the swirls. Promise. But the chocolate ended up not surrendering to the toothpick and on top of the bread batter. Whatodo! So it then became my Chocolate Crowned Banana Bread. By the way, it’s great with a cup of adrak chai on Sunday morning. Or any other morning.
3 ripe bananas
2 cups flour (you could do 1 cup maida and 1 cup atta as well)
1/2 cup salted butter at room temperature (if unsalted then add 1/4 tsp salt in the flour)
3/4 cup brown sugar (or even regular will do)
1 tsp baking powder
1/4 tsp baking soda
1 tsp vanilla
1/2 cup dark chocolate melted with a blob of butter
1. Preheat oven to 180 C.
2. Mix butter and sugar till fluffy and beat in eggs, along with vanilla.
3. Mash the bananas and add to the butter sugar mixture.
4. Mix the dry ingredients (flour, baking powder and soda) together.
5. Slowly fold the dry ingredients into the wet. DO NOT over mix. Else you’ll end up with banana flavoured leather like substance.
6. At this point you can add walnuts, raisins or almonds if you’d like.
7. Spoon the melted chocolate on top of the bread batter and run a skewer or a tooth pick around, trying to create swirls.
8. Bake for 50 mins at 180 C.
Let it cool completely before slicing this up.
After my ginger cookies became such a hit with friends and colleagues (and at home as well), I wanted to try my hands on muffins with ginger. The original plan was to make them with caramelized apples, but I switched to bananas at the last moment. I have other plans with the apples. Now there is a plethora of recipes online for pretty much any baked goodie you can think about. I found plenty of recipes gingerbread muffins. But what I saw was the proportions were varied, particularly the flour. Some asked for 3 cups, a few for 2 1/2 and some others just 2. Moreover, they all asked for milk and molasses to be added. I didn’t have either.
If you like banana bread, you’ll love these muffins. This is a Betty Crocker recipe and works perfectly well. You get the banana flavour as well as small bursts of chocolate. One of the best things about this recipe is the final touch you need to give the muffins. The cinnamon sugar with melted butter. It amplifies the the taste further more. The chocolate chips I used were Hershey’s milk chocolate ones. They’re bigger than the ones we get here and taste great. If you have anyone coming from the States or anywhere else, have them bring you these. I can’t wait to use these chips in cookies!
I absolutely love any form of dry cakes and breads with fruit in them. I’ve made banana bread more times than I can remember for this reason. This time it was the pumpkin’s turn. I used to hate pumpkin growing up but after I made my roasted pumpkin soup, it all changed. I now wanted to try this bread that I’d only heard of or watched it being made on cooking shows. I looked up the recipe and as always found way too many. Some called for butter in the recipe and others had too many ingredients. I finally stumbled on a recipe from my favourite Sally’s Baking Addiction. This one did ask for chocolate chips to be added. I omitted it all together.
This loaf turned out to be so much better than what I expected. It was incredibly moist and utterly delicious. I could taste the sweetness of the pumpkin and the warmth of all the spices. I roasted the pumpkin first to bring out this sweetness instead of simply boiling. There’s also no butter in this recipe, yet the bread is rich in taste. The only thing I’d change is not to halve the quantity of ingredients. I did it so I don’t end up with too much batter. As it turns out, I could’ve used more batter to get a bigger loaf.
Yield: 1 loaf (small)
Prep time: approximately 30 mins
Baking time: 90 mins
Flour – 110 gm (a little less than 1 cup)
Brown sugar – 1/2 cup (if you don’t have brown sugar, simply powder 1/4 cup jaggery + 1/4 cup white sugar)
Pumpkin – 500 gm cut into small cubes
Egg – 1
Baking powder – 1 tsp
Oil – 1/4 cup
Lemon juice – 1 tbsp
Salt – 1/2 tsp
Cinnamon powder – 1 tsp
Chinese all spices – 1 tsp (optional)
Nutmeg – 1/2 tsp
Preheat oven to 190 degrees C and roast the pumpkin cubes (drizzle a tbsp of olive oil so they don’t dry out) for 40 mins. Or till they’re soft. Bring them out, puree and keep aside for later. You should have almost 3/4 cup of the puree.
Mix the dry ingredients together in a bowl.
Whisk together the pumpkin puree, sugar, egg, oil and lemon juice together.
Add the dry ingredients and fold through till well incorporated.
Pour it into a loaf tin lined with parchment paper and bake in a preheated oven at 180 degrees C for 50 mins.
Note: I sprinkled some flaxseeds on the loaf before it went into the oven for some crunch.