My recent love for bananas (read nutritional facts here) has become more of an obsession. Be it the usual chaat with some salt and freshly roasted cumin powder, being tossed up in a superb salad or just cut into so warm gooey custard, I just can’t seem to get over them.
Banana is definitely a favourite among many of the Indian cuisines. Look at the banana chips made in South India or the curry made from Raw bananas and how Bengalis make Mochar Chop, an innovative use of the flower of the banana to make fritters. I tell you, its such a fascinating fruit to me.
So what was I looking for?… a chocolate banana loaf recipe. The thought of these two flavours combined into one just seemed sinful and heavenly. Sinfully heavenly: Some oxymoron right…
This recipe is so easy to make and the best part is that you don’t need to whisk those yolks till they become pale and creamy and no beating of the egg whites till they form stiff peaks. A simple wire whisk is just about all the tools you’ll need. Here goes the recipe..
- 1 1/2 cups flour
- 1 cup sugar
- 1/4 cup cocoa, unsweetened
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1 1/3 cups mashed ripe bananas, approx 4
- 1/3 cup vegetable oil, use apple sauce to avoid oil
- 1 egg
- 1 cup miniature semisweet chocolate chips, optional
- 1 cup raisins, optional
Preheat the oven to 180 degree Celsius or 350 degree Fahrenheit.
In a bowl combine the mashed bananas with sugar and oil. Tip in all the dry ingredients into a sieve and slowly mix in the banana mix.
Keep folding the flour mixture lightly till it just combines. Crack in the egg, add the chocolate chips, raisins and lightly fold till just combined.
Butter a loaf / bundt tin and lightly dust with flour. Transfer the batter to the tin and bake for 60 minutes or till the needle test shows the cake is done.
Needle test: insert a needle in the center of the cake, if it comes out dry, the cake is done. If the batter sticks to the needle, the cake is not done.