Breakfast is definitely the most important meal of the day and I take it very seriously! Chocolate…Banana…Butterscotch…Wholewheat…really serious…and its vegan! A win-win for everyone πŸ˜‰

Call it a breakfast bread..banana bread…banana & butterscotch cake..anything you prefer..trust me, the taste won’t stop you from eating one slice after another..πŸ˜› specially kids..they will enjoy these at anytime of the day..my 9 year old nephew couldn’t stop even after 3-4 slices! ❀️😁

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These bars are healthy..though they have a chocolate quotient…like all my cakes do..but these are vegan..(no eggs-milk-butter) and made with wholewheat flour. I have added a very little quantity of APF (maida) which can be easily omitted altogether.

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Let’s get on with the recipe…

Yield: One 8″ by 8″ square cake

Equipment: a large mixing bowl, a spatula, measuring cups / spoons, a sieve, cooling rack, cake tin, a skewer / toothpick

Ingredients:

2 cups wholewheat flour

2 tbsp APF (maida)

3 nos large overripe bananas (mashed / purΓ©ed)

1 + 1/2 tsp baking pwd

1/2 tsp baking soda

1/2 cup castor sugar

1/2 cup refined oil

1 pinch each of cinnamon and nutmeg pwd (optional)

3 tbsp unsweetened cocoa pwd

1/2 tsp vanilla extract

2-4 drops butterscotch essence (optional)

1/4 cup butterscotch chips / balls

Method:

Preheat the oven @ 180’C for about 10-12 mins. Prepare the cake tin by greasing it with some oil and sprinkle some flour as well.

While that’s happening, take the banana purΓ©e in a large mixing bowl, add nutmeg & cinnamon pwd..mix it well using a spatula. Stir in the sugar until well incorporated. Now sieve in the flours, baking pwd, baking soda & the cocoa pwd. Mix everything well. Now pour in the oil and the extracts. Give everything a good mix to make smooth & lump free batter. But don’t over mix it..else it’ll give you a very heavy bread / cake.

Pour the batter into the prepared tin and bake for about 10 mins. Remove the tin out of the oven using a mitten (be careful for the oven will be too hot) & sprinkle the butterscotch chips/ balls on top and put the tin back in the oven ( we do this to avoid the chips from sinking and settling at the bottom). Bake for another 20 mins approximately or until a skewer pierced in the centre of the bread / cake, comes out clean.

Remove from the oven and cool for 10 mins, then invert on a cooling rack to demould the cake / bread and cool for another 15-20 mins. Slice and serve! πŸ˜‰ that’s it…

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Love,

Shreya ❀️

(P.S. You can add walnuts, pecans, raisins etc as well to the cake batter)

Shelf life: 3-4 days at room temperature & 4-5 Β days in the fridge

You may also like Nutella Filled Mocha Cupcakes, Cinnamon Cupcakes with Nutella Frosting or something savory like my Rustic Pizza PinwheelsΒ or something healthy like a Wholewheat Chocolate Cake πŸ˜€πŸ˜€

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