Who doesn't love chocolate! I cannot go even one day without nibbling on it. By chocolate I mean dark chocolate. One thing is for sure that once you have tasted dark chocolate you cannot have regular milk chocolate. Dark chocolate is nutritious and packed with anti-oxidants.
I love love love these Dark Chocolate cupcakes and Dark chocolate and walnut brownies. And if you intend on having chocolate in its purest form, then these dark chocolate truffles are the best. Soft, creamy and mushy, I could have a big box of truffles in one go! Oh and did I mention that all of these are eggless too?
My love for chocolate and banana is not new found. Nutella and banana grilled sandwich is my ultimate comfort food. And the funny thing is unlike other comfort foods, I don't even feel guilty having it. I have shared recipe of banana loaf cake before which is a favourite among my friends and family members. It is one of the best way to use overripe bananas. This recipe is pretty similar except I have made it healthier by adding oats and skipped on condensed milk. And ya, ofcourse this cake is loaded with dark chocolate. Yum!
This banana bread is something you want in your life. Its insanely moist, delicious, fudgy, eggless, chocolaty and full of ripe bananas. Combination of dark chocolate and banana is to die for. Baking enhances the flavour of ripe bananas which spreads throughout the bread, making it heavenly. Chopped chocolate which is layered in middle, melts and makes this cake fudgey and don't even get me started on chocolate crust on top of the cake. I am telling you guys, this cake is a big shout out for all chocolate lovers. Special credit to oats which gives this bread its nutty taste as if there are walnuts inside. Love it!
You are not going to stop at one slice. As a matter of fact, you are not going to stop at just one loaf. I highly recommend making two loaves together. They will disappear soon after ready!
Eggless and moist Double Chocolate Banana bread. A must try if you are a chocolate and banana lover!
Type- Dessert
Diet- Vegetarian, eggless
Serving- 10 slices
Ingredients
60 gm/4 Tbsp semi-soft butter ( I used Amul)
3/4th cup icing sugar/finely powdered sugar
3 ripe bananas- mashed
125 gms flour
1/2 cup instant oats
2 Tbsp coco powder
1 Tsp baking powder
1/2 Tsp baking soda
1/4th cup milk
1 Tsp chocolate essence/vanilla essence
Method
Pre-heat oven for 10 minutes at 180 degrees Celsius.
Grease and dust a loaf tin. Set aside.
Strain flour, baking powder, baking soda and cocoa powder together. Once strained, mix instant oats in dry ingredients.
Peel banana and break them down completely with a fork. Keep aside.
Cream butter and sugar in a bowl with a hand whisk or electric beater until butter is aerated and pale in color.
Now add purred bananas in creamed butter and sugar mixture and mix gently with the whisk.
Slowly add dry ingredients and milk in creamed mixture in three parts and lightly whisk until combined. Add chocolate essence while adding the last part of dry ingredients and milk.
Transfer half of the batter in a loaf tin and and spread chopped dark chocolate. Now pour rest of the batter and finally finish by spreading rest of the chopped chocolate.
Bake in an oven proof loaf tin at 180 degrees Celsius for 30-35 minutes or until done. (Check with a knife or skewer) Cover with a foil paper half-way through.
2 Tbsp coco powder
1 Tsp baking powder
1/2 Tsp baking soda
1/4th cup milk
1 Tsp chocolate essence/vanilla essence
1/2 cup chopped dark chocolate ( I used Morde Dark compound)
Method
Pre-heat oven for 10 minutes at 180 degrees Celsius.
Grease and dust a loaf tin. Set aside.
Strain flour, baking powder, baking soda and cocoa powder together. Once strained, mix instant oats in dry ingredients.
Peel banana and break them down completely with a fork. Keep aside.
Cream butter and sugar in a bowl with a hand whisk or electric beater until butter is aerated and pale in color.
Now add purred bananas in creamed butter and sugar mixture and mix gently with the whisk.
Slowly add dry ingredients and milk in creamed mixture in three parts and lightly whisk until combined. Add chocolate essence while adding the last part of dry ingredients and milk.
Transfer half of the batter in a loaf tin and and spread chopped dark chocolate. Now pour rest of the batter and finally finish by spreading rest of the chopped chocolate.
Bake in an oven proof loaf tin at 180 degrees Celsius for 30-35 minutes or until done. (Check with a knife or skewer) Cover with a foil paper half-way through.
Additional notes
All the ingredients should be at room temperature for getting best results.
You can also use use rolled oats but blitz them coarsely and use.
Don't chop chocolate too fine.
Its a must to pre-heat the oven.
Since fruit based cakes are more moist, it might take a little longer to bake than usual cakes. Cover with foil to prevent top part of cake from getting burnt.
Release cake from loaf tin after 10 minutes.
After releasing the cake, rest it for at-least one hour and then slice.
If you try this recipe, do take a snap and tag me on Instagarm as #fascinatingfoodworld and on Twitter as @nishbes.
Follow me on Instagarm, Twitter, Facebook and Pinterest for regular updates on new recipes.
Don't chop chocolate too fine.
Its a must to pre-heat the oven.
Since fruit based cakes are more moist, it might take a little longer to bake than usual cakes. Cover with foil to prevent top part of cake from getting burnt.
Release cake from loaf tin after 10 minutes.
After releasing the cake, rest it for at-least one hour and then slice.
If you try this recipe, do take a snap and tag me on Instagarm as #fascinatingfoodworld and on Twitter as @nishbes.
Follow me on Instagarm, Twitter, Facebook and Pinterest for regular updates on new recipes.
Looking for more chocolate-based desserts?
Thank you! I’ve grown up on this recipe, but now I’m away from home and without the recipe. I’m so glad I was able to find it!
ReplyDeleteThanks so much! Hope you tried it and it turned out good
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