Whole wheat double chocolate banana cake

This is a simple cake that can be baked with the ingredients easily available at home. Usually I bake chocolate cake which is a favorite for my kids at home. This time I added banana to it to add extra moist and soft cake.

How to bake:

1. Peel bananas and cut into small cubes. 

2. In a mixie jar, add sugar and cubed bananas and blend together to form a smooth batter.

3.  In a mixing bowl, add the banana-sugar mixture. To this add coconut oil, vinegar and vanilla and mix well until oil is well combined with other ingredients. 

4. In an another mixing bowl, place a sieve, add whole wheat flour, corn flour, cocoa, baking powder, baking soda, and salt. Sieve it well so that no lumps are there in your dry ingredients. 

5. Mix wet ingredients to the dry ingredients and mix them well. Don't over mix. Add water and mix them thoroughly.

6. Prepare a pan either by greasing the pan or just lining with parchment paper all sides. Transfer the batter to the loaf pan.

7. Add chocolate chips on the top.  Bake it in a preheated oven at 350F/180C for 35 min. Check out whether it is baked or not by a toothpick test. If inserted in the center comes out clean, it is done. Remove from the oven and cool completely before slicing.

A small video clipping to bake this cake:

Here comes the full recipe:

Makes - 1 9" x 5" loaf.

Ingredients:

Blend:

Banana - 3 large (ripe well)

Turbinado raw sugar - 3/4 cup

Wet ingredients:

Banana puree 

Coconut oil - 1/2 cup

Vanilla extract - 1 tsp

Vinegar - 1 tsp

Dry ingredients:

Whole wheat flour - 1 cup

Corn flour - 2 tbsp

Cocoa powder - 1/2 cup

Baking powder - 1 tsp

Baking soda - 1/2 tsp

Salt - 1/4 tsp

Water - 1/2 cup

Chocolate chips - 3 tbsp(for topping)

How to bake:

1. Peel bananas and cut into small cubes. In a mixie jar, add sugar and cubed bananas and blend together to form a smooth batter.

2. In a mixing bowl, add the banana-sugar mixture. To this add coconut oil, vinegar and vanilla and mix well until oil is well combined with other ingredients.

3. In an another mixing bowl, place a sieve, add whole wheat flour, corn flour, cocoa, baking powder, baking soda, and salt. Sieve it well so that no lumps are there in your dry ingredients.

4. Mix wet ingredients to the dry ingredients and mix them well. Don't over mix.

5. Add water and mix them thoroughly.

6. Prepare a pan either by greasing the pan or just lining with parchment paper all sides.

7. Transfer the batter to the loaf pan. 

8. Add chocolate chips on the top.

9. Bake it in a preheated oven at 350F/180C for 35 min.

10. check out whether it is baked or not by a toothpick test. If inserted in the center comes out clean, it is done. 

11. Remove from the oven and cool completely before slicing.

Note:

1. You can use any flavorless oil other than coconut oil. No groundnut or sesame oil. Use sunflower oil instead.

2. I have used raw cane sugar. You can use any other sugar the same quantity.

Bakery style Whole wheat banana choco chip muffins

Adapted from: littlesweetbaker
Makes- 12 jumbo muffins

While googling I came across this muffins which said bakery style muffins. Truly it’s a bakery style muffins with extra sponginess. I substituted whole wheat flour and tried it.

Ingredients to make:

Whole wheat flour- 13/4 cup+2tbsp

Baking powder- 1tbsp

Baking soda- 1tsp

Ground cinnamon- 1tsp

Salt-1/4 tsp

Butter- 1/3 cup, melted

Cane sugar- 11/4 cup

Eggs-2

Vanilla extract- 1tsp

Banana- 4-medium- mashed

Chocolate chips/walnuts- 1/2 cup

How to bake:

1. Preheat oven to 425 F/220 C.

2. Sieve flour, baking powder, baking soda, cinnamon and salt for 3-4 Times.

3. In a mixing bowl, whisk together melted butter, eggs, sugar, vanilla extract, mashed banana so that it is well combined.

4. Now add the flour and mix it gently.

5. Now pour the batter in muffin tray lined up with liners(I used tulip liners.

6. Top it up with chocolate chips/ walnuts. If needed, you can mix half of them in the batter too.

7. Now bake it in the preheated oven at 425 F/220 C for 5 minutes.

8. Now reduce the temperature to 375 F/190 C while muffins are inside the oven and bake it for 12-15 minutes for normal muffin sizes or 18-20 minutes for jumbo muffins. Mine was done in exactly 19 minutes.

9. Remove from the oven and let them cool in tray for 10 minutes.

10. Unmould from the pan and allow it to cool at room temperature.

11. Serve, eat and enjoy the cuppas. 

Notes:

1. Original recipe calls for milk. I forgot to add it to the recipe. Beyond that also this muffins turned out awesome.

2. Also I added extra banana to the recipe.

Harisseh/ Basbousa - Semolina Cake - New year 2011 special

Basbousa- semolina coconut cake soaked in simple syrup.

It is a middle eastern traditional sweet cake flavored with rose water or cinnamon stick water. 

My kids love this with honey. So I added honey.

Brown sugar I used is turbinado sugar.

Ingredients:

Rava- 2 cup - fine variety

Dessicated coconut powder - 1 cup

Brown sugar - 1cup

Baking soda - 1 tsp

Butter - 3/4 cup - melted

Milk - 250ml

Almonds blanched -20

For syrup:

Brown Sugar - 1 1/2 cup

Water - 1/2 cup

Lemon juice - 2 tbsp

Honey - 2 tbsp

For syrup:

1. Place sugar in a pan and add water so that sugar just immersed in it.

2. Heat in a medium flame till sugar dissolves and the syrup slightly coats the back of the spoon.

3. Switch off and remove from the flame and add lemon juice.

4. When it is lightly warm, add honey and mix well. Then pour it on the baked and slightly cooled cake.

How to make/bake it?

1. Mix all the dry ingredients together.

2. Add melted butter and milk and mix well.

3. Pour this in a greased pan (I used 13*9 Pyrex glass pan) and level it with spatula.

4. Cover it with a plastic wrap and let it sit for 30-40 mins.

5. Then place half almonds leaving space inbetween and press them lightly.

6. Bake it in a preheated oven 345 F for about 30 mins or until the top is lightly golden.

7. Remove from the oven and Cool for 10 min. Cut into squares now itself to get a nice shape.

8. Pour the warm syrup on the cake and let it sit overnight for better taste.