Super Healthy Eggless Choco-Nut Banana Bread

Banana Bread, that innocuous looking cake-masquerading-as-bread breakfast choice has eluded me for a while now. But when I saw this, it took me less than five minutes to assemble the required ingredients and a very short while later I had a wonderful banana bread that my family and I absolutely loved. And here’s the bonus- Its low fat and very healthy( flax seeds, almonds..and what have you…).

Go ahead, make some now…….

Eggless Choco-Nut Banana Bread


Ingredients:
(yields one loaf in a 9 X 12 pan)

1. 2 cups whole wheat flour + 1 cup all purpose flour plus more for dusting
2. a pinch of salt
3. 2 teaspoons baking powder
4. 1/3 cup flaxseed powder
5. 1/3 cup + 1 cup milk
6. 1/4 cup oil
7. 1 teaspoon vanilla extract
8. 1 cup sugar
9. 1 cup mashed banana, about 3-4 bananas depending on the size
10. 1/2 cup chopped semisweet chocolate
11. 1 tablespoon cocoa powder
12. 1 cups chopped almonds

Method

Preheat oven to 350 degree F. Lightly grease a 9 X 12 loaf pan.

First sift the flour, cocoa powder, salt and baking powder.

Take 1/3 cup of the milk and add the flaxseed powder to it.Keep it aside for 10 minutes.

Meanwhile in another bowl combine the oil, sugar, vanilla essence ,mashed banana, and the remaining milk.

Add the flaxseed powder-milk mix to this and stir to combine.

Add the flour mix to this wet ingredients and stir with a wooden spoon until just blended. Dont panic if its a sticky dough. Thats the way its supposed to be.Thrwo in the chocolate chips and the chopped(or powdered in my case) almonds. Fold it it.

Spoon the dough into the loaf pan and bake for about an hour to hour and a half or till the toothpick comes out clean .

Cool completely for about 15 minutes before turning the bread over. Slice only when completely cool or it will fall apart.

An Award Deserves Chocolate

Yay!! My first award!!!….Thank  you shaz for thinking me worthy of this.
The rule book says I need to pass this one to 8 other worthy blogs..it was a Herculean task to just name 8 but anyway, here goes… in random order..

Joanne of eatswellwithothers
PJ of GingerandGarlic
Happy Cook of kitchen treasures
Ann of splitpeasonality
Shwetha of cookie cutter
Sumi of sumis kitchen
Rebecca of Chowandchatter
Divya of divyascookbook

These are awesome blogs and i am so glad that I discovered them. i am sure that if u visit their blogs, u will encounter wonderful posts.

Also today I leave you with this oh-so-delicious Banana Chocolate Pudding Cake.. I tried it out from the 101 desserts book that I recently purchased and it was DELICIOUS!!

Chocolate Chip and Banana Pudding Cake
Serves 4

200 g/1 ¾ cups self-raising flour ( I substituted with AP flour ..see conversion here.)
6 tablespoons butter
2 bananas – ripe
75 g/ 1/3 cup caster sugar
60 ml/ 1/4 cup milk
1 egg – beaten
4 tbsp semisweet chocolate chips
Glossy Chocolate Sauce and whipped cream, to serve.

Prepare a steamer or partially fill (about halfway) a saucepan with water and bring to a boil. Grease a 4 cup pudding mold or four 1-cup molds. Sift the flour into a bowl and rub in the butter until the mixture resembles breadcrumbs.
Mash the bananas. Stir it into the creamed mixture with the caster sugar.
Whisk the milk with the egg in a bowl, then beat into the pudding mixture. Stir in the chocolate chips.

Spoon mixture into mold(s) and cover closely with a double thickness of foil. Steam for 2 hours, replacing water if needed.

Run a knife around the top of the pudding to loosen it, then invert onto serving dish. Serve hot with warm chocolate sauce and whipped cream.

Glossy Chocolate Sauce
This is a delicious accompaniment or topping to any dessert. And better still- it freezes well. Pour into a freezer proof container and store upto 3 months. Thaw before use.

Serves 6

½ cup caster sugar
175g chocolate pieces
2 tbsp butter
2 tbsp brandy/ orange juice
Place the sugar and 4 tbsp of water in a saucepan and heat gently. Sir occasionally until sugar has dissolved.
Stir in the chocolate bit by bit until nice and melted. Similarly add the butter. Do not let boil. stir in the brandy or orange juice. Serve warm.

This dessert also goes to the following events

Cakes and Cookies @ Saras Blog…shes celebrating her 1st Blog Anniversary!

Food for 7 stages of Life – In love with DDPI @ saurashtrakitchen, an event also organized by this lovely blog.

Sanghi’s FIL_Fruits event.

and to Show me your Lunchbox event by Divya of Dil se

Nutty Banana Cake

Nutty Banana Cake
3 dozen bananas! That’s how many I had at home. I brought some and my husband got some more and we got even more in our monthly ration (thanks to the navy). I had to do something with at least few of those bananas- and fast.

I had a long day, what with my youngest son’s birthday fast approaching so I wanted to bake something that was easy to make and appealing to everyone. Then I remembered the Banana Cake recipe my mother had given me. The resulting cake was super moist, fluffy, sweet and tender. It’s a good cake for almost any occasion –a birthday, dinner or anytime you have some extra bananas languishing in your kitchen.
This is a rather large cake so you might need 2 9-inch pans, esp if you intend to frost the cake.

2 ½ cups flour
1 2/3 cups sugar
1 ¼ tsp baking soda
1 ¼ tsp baking powder
¾ cup buttermilk
2/3 cup butter
2/3 cup eggs( 3 eggs)
1 tsp salt
1 ¼ ripe bananas, mashed well
½ cup finely chopped nuts

banananut

Preheat your oven to 350 C. In a large mixing bowl, add all the ingredients together and beat on low speed for 1 minute and the beat on high speed for 3 minutes. Pour mixture into a prepared baking pan and bake for 35 to 40 minutes, or until the cake springs back when lightly pressed and pulls away from the sides of the pan

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