Weekend is here, so it was baking time at home this afternoon! The entire house was filled with the warm aroma of chocolate, cinnamon and vanilla. A heady combination indeed !
Is there anyone who doesn’t like a warm and fuzzy slice of banana bread. Today my daughter and I tried to amp up our standard banana bread recipe by adding some of our favorite stuff into it – dark chocolate peanut butter and choco chips. Double whammy ! My daughter Mahima is a vegan (by choice) and after many trials we came up with our very own vegan banana bread recipe. This recipe is eggless, butterless and 50% whole wheat. We had a blast baking this chocolaty banana bread together, also polished them off promptly. Warm thick slices over a lazy afternoon chat and endless giggles. Happiness !
Here is the step by step procedure to bake this soft, moist chocolate peanut butter banana bread.
Pre-heat your oven to 180 degrees for 20 minutes.
In a mixer, blend 5 small ripe bananas (3 if you are using longish varieties). I used elakki variety. Make sure to use ripe bananas only. Overripe bananas are perfect for this recipe. Next, add 3/4 cup brown sugar, 1/4 cup olive oil, 1/4 cup dark chocolate peanut butter and 1 teaspoon vanilla extract to the mixer along with the bananas and blend to a mush. Set aside.
In a mixing bowl, sieve together 3/4 cup of all purpose flour aka maida, 3/4 cup whole wheat flour, 1 teaspoon cinnamon powder, 1/4 tsp salt, 1 tsp baking powder and 3/4 tsp baking soda. Mix thoroughly with a whisk.
Now, add the blended banana mixture into the mixing bowl and mix thoroughly to form a smooth batter. Make sure not to leave any dry flour. If you find the batter way too thick/dry, add a couple of teaspoons of water or any nut milk. If you are non-vegan, feel free to add either 2-3 tbsp of milk or yogurt to loosen up the batter slightly. Now, add 1/4 cup of dark chocolate chip into the batter and fold it in gently.
If you do not have chocolate chips, feel free to slice up dark chocolate bars and substitute it. Imagine biting into chunky chocolate cubes while devouring this warm and soft banana bread. slurp !
Now grease a 8×5 loaf pan with oil. I lined my loaf pan with parchment paper as it works very well for banana bread. Transfer the batter to the loaf pan and spread it evenly.
Bake it in the pre-heated oven at 180 degrees for 40 minutes. After 40 minutes, insert a tooth pick into the banana bread. If the tooth pick comes out clean, the bread is ready. If not, put it back in the oven to bake it further till it is done.
Cool the banana bread in a wired rack for atleast 30 minutes before slicing it. My daughter was very impatient, so we went for it while it was still hot. We had this for lunch ! Yea, we are strange that way 😉