Tag: tea cake

Eggless Orange Almond Pecan Cranberry Chocolate Chip Pound Cake … delicious mouthful!

Eggless Orange Almond Pecan Cranberry Chocolate Chip Pound Cake … this pound cake is everything good, actually JUST TOO GOOD! I used to bake a really nice orange pound cake when I used to bake with eggs. It had a wonderful crumb and each bite was moist and satisfying. One bite of this eggless pound cake and the memories just came tumbling in. It was exactly as I remembered, ONLY BETTER!!

Addictive, bursting with flavour, rich , indulgent, moist, great dense crumb, sliced beautifully, kept well, travelled well too. It’s not often that you find so much good in a single cake but this one certainly ticked all the boxes. And oh my, the pecans, cranberries and chocolate chips together do create some sort of magic in there.

There’s always been an endless charm about the quintessential pound cake, a connection to the years gone by. When I began baking, a pound cake was one of the earliest things I’d bake on repeat, the history behind this classic European tea cake making the recipe simple to remember … a pound of flour, a pound of eggs, a pound of sugar, a pound of butter it sang in my head!

I used to write a blog on the Times of India eons ago under the pen name of The Rabid Baker and this particular Wholewheat Coffee Chocolate Chip Pound Cake was a very popular recipe, one that I baked often, perhaps too often. Another favourite was the Wholewheat Almond Buttermilk Pound Cake which tasted really lovely topped with lightly sweetened cream ad fresh strawberries.

Other times I’d bake a chocolate pound cake or an orange pound cake that I would always have ready when the kids came home from school. At the time, we travelled to the US often and I carried back a few basic bundt tins and they were perfect to bake a pound cake in.

Another recipe was the Blueberry Lime Buttermilk Pound Cake that I baked occasionally as a very special treat since anything blueberry was hard to come by back in the day. Not so now, since blueberries in every form are very easily available here now – fresh, frozen, dried, dehydrated …

The years went by and my favourite pound cake got forgotten because I stopped baking with eggs. Then last year I made an Eggless Pistachio Cranberry Loaf Cake, essentially a pound cake, and I was smitten! I feel in love with the gentle flavours, the rich delicate crumb, and addictive indulgent taste.

Natural orange as a flavour in cakes is something I truly love, something so easily achievable. This winter, the local bazaar has been flooded with carts of fresh, juicy oranges, called ‘kinnow/keenu‘ locally, a high yield mandarin orange hybrid. I thought instantly of the Eggless Strawberry Orange Tart Cake that I had made a while ago that was bursting with fresh flavour. I definitely had ORANGE on my mind and I wanted to try something new.

I was juicing oranges that morning and decided to bake an orange pound cake since I always like to use the zest. I was pretty excited already at the batter stage when I saw all these flavors and that delicate orange colour come together. I knew this was going to taste good and I wasn’t wrong!

Once the cake cooled down completely, I gingerly sliced it not sure what to expect. It tasted amazing, quite addictive actually. As kids, we used to get something called a sliced Britannia cake in the local market. It was thinly sliced, gently sweet and quite buttery. One bite of the sliced eggless orange pound cake and it took me back to my childhood.

Now that I’ve been baking cakes for too many years, I can well imagine what might have gone into that Britannia Cake! Compared to that cake, my honest to goodness, from scratch, home baked version was a million times tastier! Prettier too. The cake disappeared pretty soon and I was back to juicing oranges and baking pound cakes on repeat!

It’s this particular version, the Eggless Orange Almond Pecan Cranberry Chocolate Chip Pound Cake, that I found we loved the most. It has a bit of everything, almost like a Christmas fruit cake and as delicious! There’s something about the pairing of orange, chocolate chips, cranberries and pecans that makes the taste buds come alive. Fresh, exciting flavours, a wonderful bite to the already rich crumb, absolute simple goodness! It’s love at every bite honestly, do try the recipe!

Do tag me on Instagram at Passionate About Baking or share a comment here on the blog if you make this, or any other recipe from the blog. I’d love to see it!

Pound Cakes
Eggless Cakes
Orange Cakes
Tea Cakes
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Eggless Orange Almond Pecan Cranberry Chocolate Chip Pound Cake

There's something about the pairing of orange, chocolate chips, cranberries and pecans that makes the taste buds come alive. The cake has fresh, exciting flavours, a wonderful bite to the already rich crumb, absolute simple goodness!
Course Appetiser, Dessert, Snack
Cuisine American, British
Keyword baking, cake, cranberries, dessert, eggfree, eggless, eggless baking, eggless cake, homemade, loaf cake, no eggs, one bowl, orange, simple, sweet, tea, tea cake, vegetarian
Prep Time 15 minutes
Cook Time 1 hour
Cooling 2 hours
Total Time 3 hours 15 minutes
Servings 8 slices

Ingredients

  • 100 g clarified butter/ghee
  • 150 g buttermilk room temperature
  • Zest of 3 oranges
  • 150 g khaand /light brown sugar
  • 65 g fresh orange juice
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • Pinch salt
  • 180 g all purpose flour / maida
  • 50 g almond meal
  • 25 g dried cranberries
  • 50 g chocolate chips
  • 50 g pecans chopped

For topping

  • chocolate chips
  • Pecan halves ,
  • dried cranberries

Instructions

  • Preheat the oven to 170C. Line a 9" X 5" loaf tin with parchment.
  • In a large bowl, add the clarified butter/ghee, buttermilk, sugar, orange juice, orange zest, baking powder, baking soda, salt and whisk well.
  • Stir the the almond meal, flour, pecans, cranberries and chocolate chips.
  • Turn batter into the prepared tin and level. Bake for 50 minutes to an hour until the tester comes out clean.
  • TENT THE TOP with a sheet pf aluminium foil after 30 minutes to stop the top from over browning.
  • Cool in the tin for 30-45 minutes, then with the help of the parchment paper, remove form the tin and leave to cool on the cooling rack.
  • The cake slices best and has a beautiful crumb when it is completely cool

Eggless Strawberry Orange Tart Cake… fresh and exciting!

Eggless Strawberry Orange Tart Cake… A delicious burst of flavours and colours in a tart which is a cake OR a cake that looks like a tart! It’s now officially the season I love loads where luscious strawberries paint the bazaar red, and the best oranges are here too.

Up in the plains of North India, we see the strawberry season many times over, actually at least 6 months of the year. We are quite blessed to have a fresh local crop of the berries available so often and nothing pleases me more than this splash of red!

As you can see, these are one of my favourite berries to play with because they are priced quite economically in season and are quite hardy too. I use strawberries as much as I can and just can’t get enough of them. From desserts in glasses, to cake toppers, to crumbles, tarts, cheesecakes and puddings, that luscious red really adds colour to my desserts.

This time around, I’m back to making my current favourite bake, a cake in my new tart tin, and I’m loving it. It’s an interesting tart tin so I’ve shared a link since I always get asked where I found it.

The cake itself is as simple as can be. A one bowl, part wholegrain eggless sponge to which I added orange zest. I loved the natural orange hue the strawberry cake took on. The rest is as fuss free as can be…

Strawberry season always means a burst of colour and these flavours pair beautifully together. This Eggless Strawberry Orange Tart Cake is a great cake for high tea, for birthdays, as a gift or then as a snack. Play around with the flavours, use a chocolate ganache filling, perhaps a layer of bitter orange marmalade … so many variations for one simple one bowl cake!

Do tag me on Instagram at passionateaboutbaking if you make this cake or any other recipe from the blog. I’d love to see it! Thank you for stopping by!

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Eggless Strawberry Orange Tart Cake

… a delicious burst of flavours and colours in a tart which is a cake OR a cake that looks like a tart! Makes one 8" tart cake
Course Dessert
Cuisine Italian
Keyword agar agar, baking, cake, chocolate, cream, dessert, eggfree, eggless, eggless baking, eggless cake, eggless layered cake, fruit, homemade, simple, strawberries, sweet, tart
Prep Time 30 minutes
Cook Time 45 minutes
6 hours
Servings 6 people

Ingredients

Eggless orange sponge

  • 210 g buttermilk room temperature
  • 35 g oil
  • 15 g clarified butter/ghee melted
  • Zest of 1 orange
  • 100 g castor sugar
  • 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 1 tsp apple cider vinegar
  • Pinch salt
  • 50 g wholewheat flour/aata
  • 115 g plain flour/maida

To moisten

  • 20 ml Cointreau or simple orange sugar syrup

Cream filling

  • 105 g 25% fat cream
  • 1 tsp agar agar
  • 15 g sugar {to taste)
  • 50 g white chocolate chopped
  • 100 g cream cheese softened
  • 100 g strawberries chopped

To top

  • 75 g fresh strawberries
  • 1 tsp castor sugar
  • Strawberries mint, edible flowers to garnish

Instructions

Eggless orange sponge

  • Preheat the oven to 180C. Lightly grease an 8" loose bottom flan tin.
  • In a large bowl, add all the ingredients and give them a good whisk with a balloon whisk.
  • Pour the batter into the prepared tin, and tap on the counter to level.
  • Bake for 30 minutes, until the tester comes out clean.
  • Cool completely, then demold the cake and place it upside-down on the serving platter. Trim the base if desired.

Cream filling

  • Place the cream, sugar and agar agar in a saucepan and whisk until smooth. Simmer over low heat for 2-3 minutes stirring often to activate the agar agar.
  • Pour this over the white chocolate and leave to stand until the chocolate melts. Whisk until smooth. Stand over warm water if required.
  • Whisk in the cream cheese just before you need to pour it in. Taste and adjust sweetness as desired.

Topping

  • Dice the strawberries and toss them in sugar. Mix around a minute until glossy, then top the cake with them.

Assemble

  • Moisten the cake with Cointreau or a simple orange sugar syrup.
  • Fill the cavity with diced strawberries, then pour the cream filling over.
  • Place the cake in the fridge to set overnight.
  • Top with the macerated strawberries. Garnish with freshly halved strawberries, mint and edible flowers.

Video

15 Delicious Eggless Desserts To Make For Mum – Happy Mother’s Day

Eggless Dessert Ideas for Mother’s Day

Perfect dessert ideas for Mother’s Day! Nothing can say it better than a dessert made with love. Here’s a bunch of ideas for you to go through to rustle up something special for Mum. Whether it’s chocolate, cherries, mango, lime, strawberries, carrots or matcha, I have you covered. The desserts are all eggless and each one quite special. If you need more inspiration, please head to my feed on Instagram!

Eggless Coconut Lime Mango Tea Cake. When you think of a match made in heaven, count this in. This is a simple, one bowl, hand whisked recipe that I experimented a few times before getting it right. The cake is quite delicious as it is, also good with a serving of single cream and fresh mangoes. Then again, you could give it a drizzle of coconut milk & condensed milk, else like us, enjoy it with a light buttercream topped with fresh mangoes! It’s the perfect tea cake for Mum! Recipe here
Eggless Black Forest Trifles. Who doesn’t like a good black forest? With cherries finally here, Mum is going to love it. Everything from scratch, it’s surprising how simple dessert can be. A quick one bowl eggless chocolate sponge moistened with Kirsch, thickened almond cream, a simple cherry pie filling made on the stove top, a layer of chocolate ganache because chocolate makes everything better, then a little more cake. These are moist, bursting with flavour and just right for summer. She’ll love them!
Recipe here
Eggless Nobake Mango White Chocolate Cheesecake. Hello mango season, my favourite season of all and I’m sure Mum will love this too. This no bake, eggless, no gelatine cheesecake celebrates the best summer has to offer, nature currently a riot of colours. Brighten her day with this! Recipe here
Eggless Carrot Orange Walnut Cake with a whipped orange buttercream is my best carrot cake to date. Everything came together so well from the sweetness of the carrots, the bite of walnuts and then the fresh appeal of orange zest. Tell Mum it has carrots, and she’ll love you for it! Recipe here 
Eggless Mango & Cream Trifles. Simple and delicious dessert ideas, as you can see, this is something I absolutely love. Trifles are easy, trifles are fun and trifles are quick to bring together! They’re even more fun when mangoes are in season because there’s so much more you can do. These simple one bowl eggless sponges are moistened with a mango syrup, have a layer of fresh mango, then a smothering of a light eggless mango curd. Every bite screams of the goodness of an Indian summer complete with a vibrant burst of flavours and colours. If Mum likes mangoes, this is another great idea! Recipe here
Eggless Caramel Brownies Trifles. Cocoa brownies smothered in an indulgent vanilla cream and topped with salted caramel – on repeat! Another drop dead delicious idea for a quick dessert. I’ve shared the recipe for eggless cocoa brownies just below. Go on, spoil her with this! Recipe here
Eggless Fudgy Chocolate Walnut Brownies, brownies Mum will ask you to make on repeat! They are so delicious and also so simple. Fudgy, chocolatey and deep, these are brownies you will bake often! I must confess that I sometimes bake them just to make brownie trifles; they’re so good. Recipe here
Shrikhand Mango Jelly Pastry Tart {no gelatine}. It’s always fun to try a new dessert idea and pastry is something I really enjoy. This dessert pastry is a saffron shrikhand paired with a fresh mango jelly nestled in a crisp delicious eggless pastry shell. And if you aren’t up to making the pastry, do try the jelly which is simple and quite refreshing. Made with fresh mango puree and diced mangoes, it’s a great summer treat for Mum. Recipe here
Eggless Banana Bread… Wholegrain, one bowl, quick and addictively good! Here’s a recipe I’ve been making over the years and I simplify it each time I make it. It’s been baked by so many of you with simple substitutes, olive oil instead of ghee, jaggery instead of sugar, into cupcakes and even a sheet cake. It never disappoints! Impress Mum with this! Recipe here
Mango Cheesecake Ice Cream. Creamy and refreshing, a simple 5 ingredient mango ice cream that is perfect for Mothers Day! I’ve been making no churn ice creams forever and this is a favourite. There are so many ways to serve this creamy goodness – soft serve in ice cream cups set in the freezer for a couple of hours, popsicles and scoops if you set it overnight (see stories). I daresay it tasted so good as I mixed it together, quite a few spoons disappeared even before it hit the freezer! Recipe here
Eggless Strawberry Swirl Vanilla Cheesecake. Simple and special, treat Mum to this delicious eggless baked cheesecake! Strawberries and vanilla really shine in here. A quick ‘everything blended in a bowl cheesecake batter‘ that slow bakes for just over an hour, the longest wait is the overnight rest. Recipe here
Eggless Baked Lime Curd White Chocolate Pudding… Light, dreamy, mousse like and bowl scraping good, here’s a baked eggless pudding that’ll have Mum hooked. The pudding is inspired by an earlier baked eggless chocolate pudding, as also inspired by my eggless lime curd trifles. Recipe here.
Blue Matcha Panna Cotta {no gelatine}. Is it just me, or do desserts taste better when blue? I love these colours, the calming, peaceful blue, a feeling of cool. This blue is therapeutic, makes life better! A beautiful blue take on the classic panna cotta, one with #nogelatine, yet dessert that is creamy and delicious.
This 5 ingredient recipe takes just a few minutes to come together, and the longest wait is for it to set. While nothing can beat the wobble and indulgence of the classic Italian panna cotta, the simple cooked cream set with gelatine, this vegetarian version might not have the quintessential ‘wobble’ but it tastes divine. Recipe here
Eggless Chocolate Orange Biscuit Cake {No bake}… the simplest biscuit cake you’ll ever make! It’s a version of a recipe an aunt used to make years ago, back when cocoa powder was the only way to a chocolate cake.
I added fresh orange zest to flavour the biscuit cake, then topped it with a simple ganache. I spiked the ganache with some Cointreau. You can totally skip that if you like, though it does add beautiful notes overall, makes it special. This is as simple as a one bowl, no bake cake gets. With 6 staple pantry ingredients, make it for her! Recipe here
And one last dessert idea, a no churn Blue Matcha Ice Cream. Satiny smooth and sooooo delicious, it’s an easy ice cream that feels like you’re walking on clouds. It’s heavenly good and very calming too! Recipe here.

Happy Mother’s Day ?

Eggless Baked Cream Cake … delicious with that layer of cream baked in!

Eggless Baked Cream Cake … a cake as delicious as it is interesting, that cream baked into the centre is divine! A light, tender, flavourful crumb and then the very indulgent cream baked in the centre takes this simple bundt cake to another level. Also, it’s very pretty, a nice bake for Easter.

It’s taken me a bit to find a good crumb for an eggless pound cake, and I love the way this turned out. Other than easy and moist, it’s very flavourful and has a very satisfying feel to it. It’s a great cake to make now, for Spring, Easter or summer!

Importantly, as with most bundt cakes, this one leaves the tin well every time I’ve made the recipe, though I’ll have to be grateful to this Nordic Ware tin for that! Great quality, professional bakeware is key to clean release from bundt tins and never lets me down!

It’s a simple, one bowl recipe and I hope you enjoy making it. You could always do a half recipe in a smaller tin if you please. Might work well in a round, springform tin too. I’ve did a similar Eggless Saffron Thandai Cream Cake last year in a smaller tin with baked cream, and that turned out great too, one that The Bake Feed shared on their Instagram handle recently.

Do tag me on Instagram @passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it!

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Eggless Baked Cream Cake

A cake as delicious as it is interesting, that cream baked into the centre is divine! A light, tender, flavourful crumb and then the very indulgent cream baked in the centre takes this simple bundt cake to another level!
Course Dessert, Snack
Cuisine American, British
Keyword baking, cake, dessert, eggless, eggless baking, eggless cake, eggless layered cake, homemade, one bowl, simple, sweet, vegetarian
Prep Time 20 minutes
Cook Time 1 hour 13 minutes
Servings 10 people

Ingredients

Eggless vanilla pound cake

  • 100 g clarified butter /ghee melted, cooled
  • 50 g oil
  • 300 g castor sugar
  • 1 tsp vanilla extract
  • 175 g thick yogurt
  • 2 tbsp corn flour
  • 1¼ tsp baking powder
  • ½ tsp baking soda
  • Pinch salt
  • 290 g all-purpose flour
  • 240 g buttermilk

Vanilla cream filling

  • 300 g Amul Fresh cream/ 20% fat
  • 100 g milk
  • 2 1/2 tbsp cornflour
  • 50 g sugar 1 tsp vanilla extract

Chocolate glaze

  • 100 g dark chocolate chopped
  • 30 g unsalted butter
  • 1 tbsp honey

Instructions

Eggless vanilla pound cake

  • Preheat the oven to 180c. Lightly grease & flour a 12 cup Bundt tin. I used @nordicwareusa, it never fails.
  • Place the ghee, oil, sugar & vanilla in the bowl of a stand mixer/or a large bowl & whisk on medium high speed until well mixed. Add the yogurt, cornflour, baking powder, baking soda & salt. Whisk again, scraping the sides down a couple of times.
  • Add the plain flour with buttermilk & whisk until smooth.
  • Pour about 520g of the batter into the tin. Bake for 15-20 minutes until the top is slightly firm & light brown.
  • Take out of the oven, top with the vanilla cream, followed by the remaining batter. Return to the oven and bake for approximately 45 minutes, until a tester comes out clean.
  • Cool completely in the tin, gently loosen the edges and turn out. Pour over the glaze if desired.

Vanilla cream filling

  • Whisk all the ingredients together in a heavy bottom saucepan until smooth. Simmer over low heat, STIRRING CONSTANTLY, until it thickens to a custard consistency. Be careful since it can catch the bottom. Take off heat and whisk well until smooth.
  • Note: I now make this in the microwave at 30 second intervals, whisking well after each heating, until the edges begin to thicken.

Chocolate glaze

  • Place all the ingredients in a bowl and melt over a double boiler until the chocolate has melted. Cool to room temperature before using.

Video

‘Passionate About Baking – Chocolate’, my first cookbook #penguinindia

https://passionateaboutbaking.com/foodpicturesPAB/2021/10/Book-Release-Video.mp4

I wrote a cookbook, my first dessert cookbook with @penguinindia, and of course it’s CHOCOLATE! Thank you so much for all your support, for all the preorders, and for sharing posts and stories of my precious book as you receive the preorders. Publication Day was finally here and it was a moment of joy, relief, nervousness – pretty much all mixed up emotions! Here it is, my chocolate dessert cookbook!

Thank you Penguin India for reaching out to me to write the cookbook, something that I have procrastinated doing for long. I am also eternally grateful to the very sweet and extremely talented Marryam Reshii for having largeheartedly agreeing to do a foreword for my first baby book. I feel so fortunate…

Nothing ever prepares you for how difficult writing a cookbook can be, especially if you are doing everything from the recipes, to styling and shooting images, then edit, edit, edit. It’s a wholly consuming process, and yay, it’s finally here.

For those who know me, know that I absolutely love working with chocolate. With infinite possibilities and my love for baking sweet stuff, there was little doubt that my first cookbook would be a dessert cookbook! I also knew that I would style and shoot all the recipes. It’s just something I enjoy so much…

However the credit of the idea of a chocolate based cookbook goes to my dear friend Bina who blogs at A Bit Wholesomely. The idea was born on a car ride in Hyderabad a few of years ago when she was visiting India. We have a lot in common, other than food blogs of course. We both love collecting props, taking pictures, exploring old cities, Old Delhi in particular. The pictures above and below from Khari Baoli were from one such trip into Old Delhi with Bina.

Thank you for pushing me to do this Bina!

The cookbook, my little labour of love, has over 100 of my favourite recipes, 75% of which are eggless. Most of the recipes are simple, fun stuff that use pantry staples that have easy substitutes. As always, I like to work with seasons, use locally available ingredients and produce as much as possible, and I bake from scratch. The chapters are easy from tea breads, special occasion cakes, tarts, cookies & biscotti, panna cotta, puddings & trifles, basic to bottle amongst others. Call it a simple baking class!

Oh yes, every recipe has an image that I styled and shot, including the cover, something that I really enjoyed doing though it was back breaking at times, nerve wracking at others. The design and layout credit goes to my daughter who wanted the best for her mothers book. The images were each carefully picked by my son who has the finest eye for detail and knows instantly whether an image is ‘instagram worthy‘ or not.

I do hope you get a chance to order/buy my book and that you enjoy it. I’d love to hear from you.

The book is available in book stores and online

#dessertcookbook #pabcookbook #pabrecipes #chocolate #penguinindia

Best Ever Eggless Banana Walnut Chocolate Chip Loaf – Simple & delicious

Eggless Banana Walnut Chocolate Chip Loaf , simple, so delicious and wholegrain too. Did I tell you it’s hand whisked and takes about 10 minutes to get into the oven? Yes, that too. Above all, the coconut sugar and clarified butter add deep, earthy flavours making the loaf a winner.

Have you ever used coconut sugar?

And do you use walnuts often? I just think they make everything taste better!

3 ripe bananas, a mix of flours, sugar and ghee/clarified butter yield this delicious moist and above all, VERY SIMPLE Eggless Banana Walnut Chocolate Chip Bread/Loaf. The basic recipe works with everyday ingredients.

Walnuts and chocolate chips are add ons, but they do add deliciousness. You could also add a dash of cinnamon powder if you like.

Hopefully I’ve convinced you to get into the kitchen and begin mashing bananas! I’ve had like a million requests over on Instagram for an eggless version of a Wholegrain Banana Bread video I shared a while ago. I tried a couple of times to make it eggless, but I wasn’t convinced.

Then one day, I saw a comment from someone on Instagram who said she was really grateful for an eggless recipe I had shared since her daughter was allergic to eggs. I’ve now begun trying to share both sort of recipes, with eggs and without. I’ve made a few videos as well.

I had a really nice time making the videos. As you can see, the recipe is really really simple, fuss free and quick. So easy that I’ve begun making this Eggless Banana Walnut Chocolate Chip Loaf {and the recipe version with eggs too} quite often.

♥ Always nice to hear from you ♥

Tag me if you like Instagram @passionateaboutbaking Facebook @passionateaboutbaking Twitter @vindee Pinterest @PassionateAboutBaking

Do let me know if you make this loaf cake, or you have requests for any others. I often try and bake on request since it makes more sense. I’m here because of you after all! And of course, do hit the subscribe and turn on the notifications while on YouTube. I’d love to hear from you!

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Eggless Banana Walnut Chocolate Chip Loaf

3 ripe bananas, a mix of flours, sugar and ghee/clarified butter yield this delicious moist and above all, VERY SIMPLE Eggless Banana Walnut Chocolate Chip Bread/Loaf. The basic recipe works with everyday ingredients and walnuts and chocolate chips are add ons.
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings 1 loaf

Ingredients

  • 1/2 cup clarified butter/ghee melted
  • 1/4 cup granulated sugar
  • 1/2 cup coconut sugar {or brown sugar}
  • 3 large bananas well mashed
  • 1 cup whole wheat flour
  • 1/2 cup all purpose flour {maida}
  • 1 tsp baking soda
  • 1 tsp baking powder
  • Pinch salt
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts
  • 1/2 cup chocolate chips

Instructions

  • Preheat oven to 180º.
  • Line a loaf tin with baking parchment.
  • In a small bowl, whisk the flours, baking soda, baking soda and salt. Reserve.
  • In a large bowl, whisk together the clarified butter and sugars, followed by the mashed banana and vanilla extract.
  • Add sifted flours, chopped walnuts and chocolate chips into the wet mix.
  • Mix gently just until combined. Do not overmix.
  • Pour the batter into the prepared loaf pan.
  • Top with walnut halves and chocolate chips.
  • Bake at 180Cº for approximately 35-40 minutes, or until the tester comes out clean.
  • Cool in tin for 30 minutes at least, then cool on rack.
  • Serve sliced warm or at room temperature.
  • Note: Loosely tent the top with a sheet of aluminium foil in the last 10-15 minutes if the top is over browning.
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