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Quarantine cooking: Eggless Chunky Chocolate Banana Bread

8th April 2020

Hi guys hope you all are staying safe. This is a weird time and honestly opposite of what I imagined or planned for the summer to be like. I understand the severity of the situation and am not complaining but just trying to relate as I’m sure we all had something or the other panned for the upcoming weeks and this was nowhere in that idea.

Personally I find cooking even more so baking very therapeutic and something that can help me take things off my mind and well feel less anxious. Everybody on instagram is baking a banana bread. I don’t know why maybe because it is one of the most easy things to bake or there is just something so comforting about a warm freshly baked banana bread. Jumping on the bandwagon, I baked one yesterday and thought would share the recipe for the same. I saw a few posts for the recipe but ended up amalgamating them and the results did not disappoint at all.

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Eggless Chocolate Banana Bread

A quick, easy and flavourful banana bread, best when combined with your evening tea

Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Servings 6

Ingredients

  • 3 Ripe bananas
  • 3/4 cup castor sugar
  • 3/4 cup Whole wheat flour
  • 1/2 cup Refined flour (maida)
  • 1/2 cup Vegetable oil
  • 1/2 cup Dark chocolate chunks
  • 1/2 cup Walnuts (optional)
  • 1/4 cup Milk
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Vanilla essense
  • 1 tsp Instant coffee powder (optional)
  • 1/4 tsp Salt

Instructions

  1. Place the banans in the oven at 180°C for 15 minutes or until the skin turns black

  2. Once cooled, discard the skin and mash them with the help of a fork in a big mixing bowl

  3. Add your sugar and whisk it for a minute

  4. Sift in all the dry ingredients, pour in the oil, milk and essence and whisk it with the help of an electric whisk or a hand whisk

  5. Make sure not to over whisk it

  6. Roughly chop the chocolate into slighly bigger pieces and fold it in along with the walnuts

  7. Line your baking dish (I used a 9"x9" square tin) with parchment paper or grease it with butter and then dust with flour

  8. Transfer your batter into the baking dish and place in an oven pre-heated at 180°C for 50 minutes

  9. Insert a skewer right in the middle and if it comes out clean then remove the bread from the oven. If not, let it cook for another 5 minutes and check again. Time taken completely depends on the oven

  10. Let it rest for 5 minutes and serve either as it is or with some icecream and caramel sauce.

Recipe Notes

  • If you don't have castor sugar, just blitz granulated sugar in a grinder for 20 seconds. 

  • I would highly recommend to NOT use a sweet chocolate because the bananas are sweet as well. You don't want an extremely sweet bread.

  • Use any nuts if not walnuts. It adds to the texture and gives a crunch.

  • The batter is not going to be of ribbon consistency and that is how it is supposed to be. 

Keep cooking and stay safe!

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