Chocolate banana cake/Choco banana loaf

A very chocolatey banana bread.

Chocolate is my weakness and anything baked adding sugar is never turned down by my son. So I decided to have a special treat, just for the two of us. Yes, we ate a major chunk of it! The irony is that I don’t like bananas because of its mushy, slimy nature. It has to take another avatar to lure me. So, I always cheat some potassium with all other banana benefits into me by any means possible and banana bread is the best.

At home there are always those odd bananas left out to over ripen and develop Dalmatian spots. It is normally ignored by everyone because of its wonky consistency. I throw these in the freezer as they are good, mashed up in an instant banana dessert.

When I had the intention of baking a banana bread this link here was handy. Of course, I made certain changes based on previous experiences and modified the recipe a wee bit. The flax powder was for some Omega 3 and baking soda for improved texture. It turned out to be a very chocolatey way to eat some banana goodness.

Ingredients

Dry ingredients

• 1½ cup all purpose flour
• ½ cup whole wheat flour
• 2 tbsp flax powder
•  ¼ cup cocoa powder
• ¾ cup sugar
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• ¼ cup mini chocolate chips

Wet ingredients

• 2 bananas mashed
• ¾ cup buttermilk
• ¼ cup vegetable oil
• 1 egg
• 2 tsp pure vanilla extract

Topping    ♦  Crushed granola

1. Preheat the oven to 350 ° F. Grease and flour a 8″x5″ loaf pan.
2. In a mixing bowl, whisk together the dry ingredients (flours, baking soda, baking powder, salt, flax powder, cocoa powder and sugar).
3. In another mixing bowl, whisk egg then add buttermilk, vanilla and oil mixing them well.
4. Add the mashed banana and all the dry ingredients gently mixing them in.
5. Mix chocolate chips into the batter.
6. Pour it into the loaf pan and top it with crushed granola. (I gave granola a quick spin in the blender to break down the lumps.)
7. Place the pan in the center of the oven to bake.
8. Bake for an hour or until a toothpick inserted in the center comes out clean.
9. Cool in pan for 5 minutes, then transfer onto a cooling rack.
10. Slice it and go bananas!

For a quick session of baking, mix all the dry ingredients and store it in a zip lock bag to prepare a banana loaf in a flash.

My daughter who hates chocolates (I shockingly cannot believe how one can!) and all these genetically modified bananas, did not even get near this baked deliciousness. She is queer! She hates her picture being taken too. So, the other day, I surprised her with this click when she was curious to find out what I was up to.

She rarely reads my recipes these days and I am sure this will not meet her eyes. If she finds out that I have posted her photo here, I am in for real big trouble! But she is the wind behind my wings in this attempt as she compelled me to start a blog. Sometimes she helps me by taking pictures when I am stuck with awkward angles and props. Whenever I force her to read any of my posts she becomes a pungent critique and teases me for all the grammatical errors and typos I make. She cites examples to inspire and keeps my laziness at bay! A daughter in good mood is a gift indeed! Although she would not touch a chocolate banana bread with a barge pole, I dedicate this post to her.

I have made banana bread before and it seems to be the easiest baking trip to enjoy.  This chocolatey bread gave the satisfaction of eating a cake due to its fluffy interiors which was delicately sweet. It is crusty outside and spongy inside making it a baker’s delight.

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