Banana Chocolate Bread,
Recipe Link : https://www.tarladalal.com/Banana-Chocolate-Loaf-Eggless-Dessert-42375r
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Banana Chocolate Loaf, Eggless Dessert
Yes, you would have had banana loaves before, but none of those can compare to this extraordinary Banana Chocolate Loaf. An eggless dessert that’s a class apart, this melt-in-the-mouth banana loaf steals every heart with its awesome chocolaty, fruit-tinged flavour. As always, the banana not just improves the flavour but also gives a nice spongy softness to the loaf. The use of dark chocolate intensifies the flavour, while the interesting twist of using warm milk with lemon juice to bind the dough gives a wonderful texture to the Banana Chocolate Loaf. This dessert is truly something that needs to be experienced first-hand to understand its uniqueness.
Preparation Time: 10 minutes.
Cooking Time: Nil.
Makes 1 loaf (8 slices).
Baking temperature: 180°C (360°F).
Baking time: 55 to 60 minutes.
½ cup mashed banana
¼ cup chopped dark chocolate
½ cup warm milk
¼ tsp lemon juice
1 cup plain flour (maida)
¼ cup cocoa powder
¾ cup castor sugar
1 tsp baking powder
¼ tsp baking soda
½ cup melted butter
½ tsp vanilla essence
¼ cup chopped walnuts (akhrot)
¼ cup chocolate chips
1. Combine the warm milk and lemon juice in a bowl, mix well and keep aside for 10 minutes.
2. Combine the plain flour, cocoa powder, castor sugar, baking powder and baking soda in a deep bowl and mix well. Keep aside.
3. Combine the bananas, melted butter, vanilla essence and milk-lemon juice mixture and mix well using a spatula. Keep aside.
4. Gradually add the plain flour-cocoa powder mixture to the banana mixture and fold it using a spatula.
5. Add the chocolate and walnuts and mix well.
6. Pour the batter into a greased and dusted 150 mm. (6″) x 87 mm. (3½ “) loaf tin, pat the tin lightly so that the batter spreads evenly.
7. Sprinkle the chocolate chips evenly over it.
8. Bake in a pre-heated oven at 180°c (360°f) for 50 to 55 minutes.
9. Cool it, loosen the edges using a knife and demould it by inverting the tin over a rack and tap gently to unmould the loaf.
10. Cut into thick slices and serve immediately or store in an air-tight container. Use as required.
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