Whole Wheat Banana Chocolate Loaf

1

17.4.14

Whole Wheat Banana Chocolate Loaf

 

I have come to the realization that overripe bananas are a part of my life. I just have to learn to deal with them. This Banana Chocolate Loaf  however is a very tasty way of dealing with them.

I made this on a lucky day when I had homemade buttermilk, fresh ghee (clarified butter) and overripe bananas. It was obvious that I would use them all together. While mixing it I simply couldn’t resist adding some unsweetened cocoa into it and this loaf happened. I think this would be my standard chocolate banana loaf/cake/muffin recipe from now on.

 

Whole Wheat Banana Chocolate Loaf

 

The flavor of ghee, banana and cocoa is delicious and buttermilk results in a great texture. It’s not too sweet which makes it a good snack (or breakfast) cake. To serve it as a dessert, just drizzle dark chocolate sauce generously and you will not stop at one slice.

 

Whole Wheat Banana Chocolate Loaf

 

Note:

If you don’t have buttermilk you can replace it with ½ cup water and ½ cup yogurt.

Jaggery can be replaced with any other unrefined sugar and ghee can be replaced with butter.

I pureed the bananas instead of mashing them because I didn’t want to bite into banana pieces.

 

Whole Wheat Banana Chocolate Loaf

 

Ingredients:

  • 1 ½ cups whole wheat flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • 1 tsp vanilla
  • ¼ cup cocoa
  • ½ cup jaggery
  • 1 cup buttermilk
  • ½ cup pureed overripe bananas
  • ¼ cup ghee

 

Preheat the oven at 150 degree celcius.

Mix the flour, baking powder, baking soda and cocoa in a bowl and stir well to combine.

Now pour buttermilk, pureed banana, vanilla and ghee in a big bowl and mix well. When everything is  mixed well, add the dry ingredients and fold everything together. Make sure there are no more lumps left.

Pour the batter into a greased loaf pan and place it in the preheated oven. Let it bake for 45 to 50 minutes or till the toothpick inserted in the middle comes out clean.

Let the cake cool in the loaf pan for a few minutes and then invert it on to a wire rack. Let it cool down completely before you slice it.

 

 

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