Make in your sleep Banana Bread

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I posted a picture of this loaf on Instagram and said how ironic it was for someone who teaches baking, I barely bake for home. And when I do it is always the simplest of recipes that I end up making. Give me a fancy six layered cake with colours and sprinkles and a slice of rustic banana bread and guess which one I’ll choose!

Not that I don’t enjoy fancy baking. I love it as much as the next sweet toothed person, but when I want something comforting or need to bake for home or guests in a hurry, I reach out for this recipe.

If you’re the kind that always has bananas on hand then great! Else use any firm fruit like apple, pear or even puréed yellow pumpkin or carrot if you have it on hand to make this.

This loaf pretty much bakes itself. Just stir together dry ingredients, whisk together all the wet stuff like a milkshake, mix and pour into a baking tin or muffin cups. Add those nuts and bits and bobs of choco chips languishing in your fridge. Done!

Banana Loaf Cake

2 cups flour (I used half whole wheat atta and half Maida)

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon freshly grated nutmeg (optional but substitute with cinnamon powder if you prefer)

2/3 cup sugar ( adjust according to your sweet preference or sweetness of the fruit, I used minimal sugar)

2 medium eggs at room temperature

2 medium ripe bananas (1 cup of purée)

1/2 cup milk

1/4 cup vegetable oil or melted butter (I used oil)

1 teaspoon vanilla extract

1/4 cup chocolate chips/ nuts

Preheat the oven to 180 degrees C, line a 7 inch loaf Pan or a 7 inch round/ square cake pan and brush with oil or melted butter and set aside.

In a bowl add the flours, baking powder, baking soda, salt, whisk to mix well and set aside.

In a blender jar (or another bowl, whisk by hand), add the eggs, milk, sugar, vanilla, oil and banana puree and pulse till it resembles a thick milkshake. Make sure the sugar has dissolved.

Mix the wet ingredients into the dry and gently whisk till there are no lumps. Pour the batter into the prepared loaf pan/ muffin tins, sprinkle the top with choco chips or nuts if using, place on the middle rack of the oven and bake at 180 degrees C for 35-45 minutes, depending on the oven, or until a cake tester inserted comes out clean. For regular sized muffins, the baking time will be 16-18 minutes.

When done, leave in the pan to cool for 15 minutes, remove from the pan and peel off the paper lining, slice and serve.

Keeps well in an airtight box for 2-3 days at room temperature or in the fridge for upto a week.

Here are some other Banana Loaf recipes from this blog:

Banana Coconut Almond Loaf

Eggless Whole Wheat Banana Choco Chunk Loaf

 

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5 Comments Add yours

  1. coolcake.in says:

    First time, i heard about this banana Loaf, Looks something unique.

  2. Amrita says:

    AWESOME RECIPE!!!!!! Tried it out yesterday.
    Can we use this recipe to make a simple sponge cake. I mean eliminate the bananas and all the whisking and everything?

    1. arundati says:

      Hi Amrita, thanks for trying the recipe and glad you liked it. This recipe wont work if you just eliminate the bananas, posting a link for a cupcakes recipe, swap the tutti fruiti for choco chips if you want or leave them out for a plain sponge cake. This batter can be baked as a 6 inch cake for 25-28 mins at 180C. Tell me how it turns out!

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