Tag: how to make banana cake

Chocolate Peanut Butter Banana Bread (Eggless)

I guess I can’t keep my hands off the oven…specially when I have to clean out left overs😉😉 I found some peanut butter sitting on one of the shelves in my pantry…and I was like….what can we do with this….. was just about 2-3 tbsps of it….guess it is from my last batch of eggless Peanut Butter and Choco Chip Cookies. Definitely not enough to make a sandwich for lunch. Anyhow, I put it out on the dining table only to notice a few ripe bananas from a copulent of days ago! 😑😑😑 why do I always have bananas when we hardly eat them!!

I will tell you why?! Because they make for some incredibly delicious banana muffins or bread. That’s when it clicked to me that I’d saved a delicious recipe including bananas and peanut butter with some chocolate 🤗🤗🤗 yayyyyy! I knew what I’d do with these. My afternoon project…and something very tempting for my hub’s evening tea 😀

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Look at the crumbs…so moist! This bread turned out to be so soft and light….just the way we like it! I am glad I did make this because a girl can never have too many banana bread recipes at hand! My Chocolicious Banana & Butterscotch Breakfast Bars are one of my go to recipes whenever I am in a rush to have something ready for a quick breakfast and have some ripe bananas. I think this Chocolate Peanut Butter Banana Bread is going to be the next.

It’s just been a little over 18 hours since I baked this and almost half of it is gone….we are just the two of us😜😜 some gluttons!!! I baked two loaves, one of 7″ and another mini sized of 6″.

How to make peanut butter Choco chip banana bread Recipe for choco chip banana cake Eggless Banana cake recipe Polkapuffs Eggfree baking recipes Shreya tiwari recipes

Making mini loaves is a good idea if you have plans to send some to your loved ones. Else you can dump all of the batter in one larger loaf tin and bake a single bread. (**Always remember to fill the loaf tin only to 3/4th of it’s capacity to avoid the batter spilling over as it bakes and also line the tray well with parchment paper as shown in the pictures below).

I did replace the eggs with thick homemade yogurt and the bread still turned out so good! But I will try with eggs the next time around just to see the difference.

Oh that reminds me…summers are around the corner…do try my 2 ingredient Banana Ice Cream 🍦 You can add raisins or some chopped roasted almonds to the ice cream as well 😊

But for now, let’s make us some delicious Chocolate Peanut Butter Banana Bread 👌

Yield: 1 loaf of 7″ and 1 loaf of 6″

Equipment: a large mixing bowl, a small mixing bowl, a hand blender, measuring cups/ spoons, baking tins, parchment paper or butter paper, a silicon spatula, cooling rack.

Ingredients:

1 cup all purpose flour (Maida)

1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

3/4 cup powdered sugar

2 nos. medium ripe bananas

1/4 cup thick yogurt (not sour)

4 tbsp smooth peanut butter

1/8 cup (2 tbsp)  vegetable oil

1 tsp vanilla extract

6 tbsp milk

1/2 cup chocolate chips

Method:

Preheat the oven @ 180’c. Line the baking trays with parchment or butter paper. Set them aside.

Sift the flour, salt, baking powder, sugar, baking soda in the smaller mixing bowl, stir them together and set the bowl aside.

In the larger mixing bowl, add chopped bananas, oil, milk, vanilla extract, yogurt and the peanut butter. Using a hand blender, blend these together until smooth.

Next, add the wet ingredients to the dry and using a silicon spatula, fold them together. Do not whisk, just fold them gently. (If the batter looks a bit dry, add 1 tsp to 2tsp extra milk but not too much, the batter must be thick and not runny). Add the chocolate chips next. Fold them in too with the ready batter. (If you do not have chocolate chips, use roughly chopped chocolate chunks of Morde cooking chocolate).

Fill the baking trays with the ready batter only upto 3/4th of their capacity. Tap the trays on the counter a few times to release any air bubbles.

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Bake them at 180’c for 25 to 30 mins or until a toothpick inserted in the centre of the bread comes out clean or with just a few moist crumbs.

(note – I baked the 7″ bread for 35 mins and the 6″ bread for approximately 27 mins. Please adjust the temperature and duration as per your own oven. Every oven does work differently).

Once the breads are baked, let them be in their tin for 10 mins, then unmould them and let them cool on the cooling rack for 20 mins or so before slicing.

Enjoy them with tea, coffee, milk or just as it is….I served these with some of my eggless homemade Honey Butterscotch ice cream as desserts last night! ……..now you know how it is getting over too soon😂😂

 

How to make peanut butter Choco chip banana bread Recipe for choco chip banana cake Eggless Banana cake recipe Polkapuffs Eggfree baking recipes Shreya tiwari recipes

Love,

Shreya❤

Adapted from Sincerely Jean.

 

Banana Muffins|Banana Bread

Those bananas sitting in my fruit basket were turning darker every passing minute in this heat….and yes, I had wrapped the bunch head with cling wrap…but it won’t work with the soaring temperatures! Sigh!! 😔

Where do these overripe bananas end up usually..in the BIN. Yes…they do, don’t pretend otherwise. We’ve all done that….though we promise ever to do it again out of the guilt over wasted food, we still do! Else, banana milkshake happens…well that’s very common and usually better for kids…too many calories for my hubby & me😝

In the past too, I’ve shared a couple of recipes to finish off these overripe bananas. Being summers almost everywhere, you can try my 2 Ingredient Banana Ice Cream. It’s so yummy and gets done in a breeze…😛slllluurrppp! Or if you are willing to bake something vegan, try these awesome Butterscotch flavoured Banana Breakfast Bars which uses wholewheat flour.

So thought of making an Old Fashioned Banana Bread or Banana Muffin. The beast thing is one recipe takes care of both options!

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Look at that texture….perfectly moist, crumbly and absolutely melt in the mouth. That’s why I love a Banana Bread so much, it’s easy to make and easier to eat 😛 This too happens to be great for a grab-and-go breakfast.

Before we go on to the recipe, here are a few pointers to keep in mind when baking a Banana Bread/ Muffins- make sure that the bananas are really overripe. They must be literally falling apart if handled roughly. If they are even slightly firm, they won’t blend well with the batter and the resulting bread/ muffins will lack the actual flavour of bananas and could turn out very dry too. Make sure you don’t over mix the batter and do not let it sit for too long once it’s ready.

Most importantly, know your oven well. As every oven works slightly differently, you need to understand the temperature best suited to bake the bread/ muffin well. They may turn dry if over baked. They could easily remain uncooked from the centre and turn brown on the top and bottom if baked at a very high temperature. The recipe below will say the temperature that works best for my oven.

If you don’t have cupcake liners ready…it’s not an issue. As you see here, in the pictures, I didn’t have any liners too…ran out of the ones I usually use so I improvised…something I had seen on Pinterest. Just use parchment/ butter paper and cut out large squares, they need not be absolutely perfect. Line your muffin tray with these squares and spoon in the batter as usual. They look really rustic…and get the job done!

Oh, by the way… I made a ring cake along with a few muffins…why?! Don’t ask me that…I simply felt like it..🤗

Yield: one small ring cake and 8-9 medium sized muffins.

Equipment: a large mixing bowl, potato masher, a wired whisk, a cooling rack, cake mould (ring or round/ square), muffin tray, measuring cups/ spoons.

Ingredients:

3 nos. overripe bananas

1/4 cup unsalted butter

1/2 cup Demerara sugar (brown sugar)

3/4 cup castor sugar

1 tsp vanilla essence/ extract

1 pinch nutmeg pwd (optional)

1 nos egg

1/4 cup milk

1 tsp baking powder

2 cups APF (Maida)

if you like, you can add Choco chips/ blueberries/ raisins/ pecans/ walnuts, etc as per your preference.

Method:

Line your muffin tray with the liners. Grease and dust your cake mould if making a bread. Set them aside. Preheat the oven @180’c for 10 mins.

Mash bananas using the potato masher in a large bowl. Add the softened butter & milk to it. Whisk it well, add the egg, nutmeg pwd,  both the sugars & vanilla extract and whisk once again until the sugar is dissolved. Took me about 5-6 mins.

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Next, add the baking powder & APF (you can sieve these once seperately before mixing with the batter). Fold them with the wet ingredients. But do not over mix.

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Fill the muffin tray with the batter and or the cake mould as shown below.

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Bake the muffins at 170’c for approximately 20-22 mins. If baking a bread, then bake it at 170’c for approximately 30-35 mins or a skewer entered in the center of the bread comes out clean or with a few moist crumbs. If not, then bake for a further 5-7 mins @160’c. (Refer the pointers given above).

Once done, cool them on the cooling rack for 15-20 mins before you unmould the bread. This bread / these muffins keep well for 2-3 days in an airtight container.

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Happy Baking folks!!

Love,

Shreya💕

Adapted from All She Cooks.

Chocolicious Banana & Butterscotch Breakfast Bars!

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 😉

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..😛 specially kids..they will enjoy these at anytime of the day..my 9 year old nephew couldn’t stop even after 3-4 slices! ❤️😁

image

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.

image

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 / puréed)

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 purée 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! 😉 that’s it…

image

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  days in the fridge

You may also like Nutella Filled Mocha Cupcakes, Cinnamon Cupcakes with Nutella Frosting or something savory like my Rustic Pizza Pinwheels or something healthy like a Wholewheat Chocolate Cake 😀😀

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