Showing posts with label Cakes & Cookies. Show all posts

Banana Chocolate Cake | Chocolate Banana Pound Cake | Chocolate Banana Cake with Walnuts
This Banana Chocolate Cake is so delicious, moist and tender with a chocolaty flavor, crunchy with walnuts and wonderful aroma. It is a good option for snacking and for kids lunch box. Either as breakfast or dessert, it will make you feel cozy and heartwarming.

This cake is the result of two people, me and my son 🤩 me like banana bread, & the my son(aarush) loves chocolate cake – but only having enough time to make one. Combining these two flavors into one cake was a no-brainer. Of course, I could just choose to make one of the cakes, but you know me…😉😀

Video Recipe of Best Banana Bread Ever

What is Banana Chocolate Cake with Walnuts?

This chocolate banana pound cake is a soft and moist which combines the flavors of chocolate and banana. It is a good option for snacking and for kids lunch box.

INGREDIENTS TO BE USED IN CAKE

Ripe bananas: if possible, use those very ripe one with brown spots for a stronger banana flavor.
All-purpose flour: I use unbleached all-purpose flour.
Unsweetened cocoa powder
White Sugar : You can use Jaggery powder and Palm sugar too.
Baking powder
Baking soda
Milk
Egg : At room temperature
Walnuts(totally optional)
Butter or oil: I have tried making the cake with both butter and oil and it turns out delicious either way.

Make sure to use very ripe bananas. The riper they are, the sweeter and better they are for baked goods. If you like, you can replace part of the granulated sugar with jaggery powder either light or dark brown sugar. You can also stir in some chopped walnuts or any dry fruits which you like most like pecans. The best part about this cake, though, is that it’s so moist you can enjoy it for days!

Let's check out the recipe of banana chocolate cake recipe with step by step photos method

Course: Breakfast, Dessert
Cuisine: Indian + American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Serves : 8 to 10 serves
Author : Jolly Makkar

Ingredients :

Measuring cup used, 1 Cup = 240 ml, tsp = teaspoon, tbsp = tablespoon

2 cups All-purpose flour/Maida
1/4 cup unsweetened cocoa powder
1 tablespoon baking powder
1 teaspoon baking soda
A pinch of salt
1/2 cup of oil
1 & 1/4 cup granulated sugar
2 large eggs at room temperature
2 ripe bananas(mashed)
1 teaspoon vanilla extract/essence
1 cup of milk
1/4 cup chopped walnuts

Other

Loaf cake tin
oil or butter for greasing the pan
hand whisker/hand beater

Preparation Method :

1. Preheat oven to 180ºC (350ºF) for 10 minutes and meanwhile lay butter paper inside the tin(only for the bottom). Grease it with butter.

2. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

3. In a mixing bowl, mashed the ripe bananas to a smooth puree with the help of fork. Now add white sugar and oil, beat together on medium speed for 2-3 minutes. Scrape down the sides and bottom of the bowl as necessary. Add eggs beating well, until light and fluffy. Add vanilla extract and half cup of (1/2 cup) milk, and beat until combined.

4. Reduce to low speed and add half of the dry ingredients, beating just until combined. Add rest half cup of milk and beat until combined. Add the other half of the dry ingredients and beat just until combined. Do not over-mix – the less you mix, the lighter the cake will be. Fold in the chopped walnuts & sprinkle some walnuts on top.

5. Pour the cake batter in the greased and dusted pan, Tap it three to four times. and bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs.

6. Let the cake cool for 10 minutes on a wire rack, then turn it out from the pan and let it cool completely.

Recipe Notes

Store cake at room temperature in an airtight container for up to 4 days. Alternately, freeze cake for up to 2 months...still covered, or overnight in the fridge.

EGGLESS RAVA BANANA CHOCOLATE CAKE

Check out more awesome cake recipes for festivals and holidays season :

eggless coconut cake
eggless carrot cake
vegan jaggery cake
whole wheat eggless chocolate cake
orange chiffon cake
rainbow swirl cake
eggless funfetti mug cake

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Whole Wheat Carrot Muffins are eggless, soft, and moist with tender crumbs. These muffins are wholesome and very satisfying. Carrot muffins are a perfect combination of veggies, dry fruits , and spices, making muffins delicious in a healthy way.

Video recipe of Eggless Carrot Muffins Recipe

These muffins are perfect for breakfast or a snack at any time of the day. Muffins are wholesome with whole wheat flour and homemade almond meal. At the same time, this muffin is very satisfying and keeps us full for a long time.

This recipe yields only 8-9 muffins, because they are whole wheat muffins include veggies so they are best used on the next day or the next 3-4 days

These hearty muffins are packed with grated carrots, walnuts and almonds. They have lots of texture, yet they’re still light and fluffy.

You can even try EGGLESS BUTTERLESS RECIPE OF CARROT CAKE

These muffins make a good grab-and-go breakfast! They also freeze and defrost well. I just microwave individual muffins for 30 to 60 seconds, until they’re gently warmed throughout.

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Cuisine : World

Course: Breakfast, Dessert

Diet : Vegetarian Eggless Healthy

Servings: 9 Muffins

INGREDIENTS :

1 cup (120g) whole wheat flour

1/3 cup / one third (30g) Homemade Almond Meal ((ground almonds))

1 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

1/2 teaspoon cinnamon powder

1/4 cup / one fourth (60ml) Olive oil/ Vegetable Oil

1/2 cup / half cup (100g) powdered sugar or granulated sugar

1/2 cup / half cup (120g) curd or plain yogurt

1/2 cup peeled and grated carrots

1 teaspoon pure vanilla extract

1/4 cup milk

1 tablespoon chopped walnuts or any dry fruits

INSTRUCTIONS :

1. For dry ingredients : - Sieve whole wheat flour, baking powder, baking soda, salt, and cinnamon powder, together into a medium mixing bowl. Whisk well until everything is well combined.

2. Add almond meal (ground almonds) and whisk well. Set aside.

3. For wet ingredients : - In another mixing bowl, mix oil, sugar, and curd or yogurt until the mixture is smooth.

4. To this, add grated carrots, and vanilla extract. Mix well.

5. Add dry ingredients (flour mixture) and use the cut & fold method for mixing until everything is well combined. Do not overmix.

6. Line up the muffin tin with muffin paper or Spray muffin pan with non-stick spray. Spoon the batter into the muffin pan, filling each till 3/4 of it. Tap the muffin tin for 3-4 times. Add chopped walnuts or any dry fruits on top to add more crunch to the muffins.

7. Bake the muffins in the oven, on 350° F or 180° C for 16-18 minutes or until the toothpick inserted in the center comes out clean.

8. Remove the muffins from the oven and let it cool in the pan for 5 minutes. Then transfer onto a cooling rack and let it cool completely before serving.

9. These muffins are best served in a couple of days from making. If you still have leftover, store them into an airtight container and then into the fridge.

Video recipe of Eggless Carrot Muffins Recipe

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Deliciously crispy on the outside and soft and fluffy on the inside. This easy & quick recipe of muffins is perfect with your morning tea or coffee or as a midnight snack. So basically you can enjoy it any time of the day!

I've made these muffins hundreds of times because they're easy to make. Trust me, this will quickly become your favourite banana muffin recipe ever. MUST TRY!!

It’s raining, it’s pouring, and yes… it’s time for some yummy muffins. Most of my friends and viewers know that I love sweets during raining time as compared to oily or fried snacks. This well liked muffins is a good for breakfast, pot-lucks, and family gatherings.

Many of us don’t like to eat overripe banana, so if you have any leftover bananas which you don’t want to eat, you can use them for this recipe.

Perfect treat for your loved ones and your tastebuds too 😃😃

This is a perfect way to use overripe banana, which would come out so moist. This banana muffins would even tastes great next day!!

PREP TIME : 15 mins

BAKING TIME : 22-24 min

COURSE : Bread(breakfast)/ Snacks
CUISINE : American
SERVINGS : 11 muffins
AUTHOR : Jolly Makkar

Ingredients

2 large ripe bananas

3/4 cup white sugar

1 egg

1/3 cup olive oil or vegetable both works best

1 & 1/2 cups all purpose flour

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1/4 tsp vanilla essence

Instructions

1. Preheat your oven to 350 degrees F or 180 degree C and line your muffin tin with 12 paper muffin cups.

2. In a large mixing bowl, mash the bananas with a fork until no large pieces remain and add sugar, mix for 30 seconds.

3. Add 1 egg and olive oil and mix with a wooden spoon or hand whisk until everything is incorporated.

4. Add the flour, baking powder, baking soda and salt, mixed wet and dry ingredients together well. Add vanilla essence (totally optional) but it tastes yummy by adding into it.

Tip 👉🏻 Make sure don’t over-mix the batter, otherwise they become dense from inside.

5. Spoon the batter into lined muffin cups. Try your best to ensure you fill the 3/4 cups or evenly.

6. Bake the muffins in the oven at 180 degrees for about 23 minutes (anywhere from 22-25 minutes, depending on your oven), or until they are golden brown.

7. Let them cool in the tins for about 5 minutes and then turn them out of the tins to let them cool completely on a rack. Or, enjoy warm with cup of tea or coffee.