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

1. 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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And The Answer is YES,

Homemade Almond Meal is incredibly easy and quick to make. All we need is five minutes, almonds, and a blender. Making an almond meal at home is cost-effective as well.

For example, we can use an almond meal instead of breadcrumbs for coating in specific recipes. Or replace some of the flour with almond meal in the baking recipes

What is the Difference Between Almond Meal and Almond Flour?

While almond meal is typically made from raw (unpeeled) almonds, almond flour is made from blanched (peeled) almonds.

Compared to almond meal, almond flour has a finer texture and lighter colour.

When to Use Almond Meal?

Almond meal can typically be used interchangeably in cakes  and cookies and they are great gluten-free alternatives to traditional flours.

How to Make Almond Meal

Making homemade almond meal is so easy! It requires just 1 ingredient, 1 blender, and 5 minutes.

This nutrient-rich flour lends itself well to muffins, cookies, crackers, and so much more! We typically like to use a mix of flours in a recipe in order to achieve the ideal texture and flavor — our favorite being almond meal, 

I have recently used this almond meal with whole wheat flour into cupcakes and they become super yummy and delicious. Stay tuned for next recipe!! 

I have made small batches for this meal, when I wanted to used it in baking. But you can store it for a month, make a big batch and store it. Use it when you required.

important tips while making almond meal

• Almonds start to release oil very quickly, so make sure to pause after every few pulses.
• The best way is to grind for a few seconds, pause, release ground almond clusters, and continue grinding again for a few seconds.
• Make sure not to go too far otherwise almonds will start turning into butter.
• You can keep the texture of ground almonds as you desire. Either keep it coarse or go with fine texture.

Prep time : 5 minutes

Total time : 5 minutes

Servings : 1/2 cup

Course Helpful How-to

Author : Jolly Makkar

Ingredients:

1/2 cup raw almonds (whole or sliced)

Instructions :

• Add almonds to a high speed blender and blend on high until a fine, powdery flour is achieved. We recommend turning the blender on the highest setting for 5-10 seconds. Then stop, shake the blender, and hit the sides to shake loose any clumps that have formed. Blend again until fine and powdery — all in all about 10-15 seconds of blending. You’ll know you’ve gone too far if it starts turning to almond butter or clumping up on the sides. 
• Transfer to a jar or container and store up to 1 month unrefrigerated, often longer. 

    
HAPPY COOKING & ENJOY 💜💜

Homemade sweetened condensed milk is deliciously rich, creamy, and silky smooth in texture. Perfect to use as an ingredient for many dessert recipes, Indian mithai, eggless baking as well ice creams like mango tutti frutti ice cream too!!

What is Condensed Milk?

As the name suggests condensed milk is thick sweet milk that has been condensed to about 1/3 of its original volume by evaporating the liquid over slow cooking.

I am sharing slow cooking process and traditional method to make condensed milk at home. Depending on how much milk you have it could take from 45 minutes to 50 minutes or more. 

The result is a thick, rich, creamy, delicious sweetened condensed milk you can eat with a spoon. Or use it in any recipe that that calls for condensed milk.

You can even try gajar halwa recipe with condensed milk, mango coconut fudge, no cook rose coconut laddoos, mango coconut laddoos, chocolate fudge, 

Can I Make Dairy-Free Condensed Milk?

My condensed milk recipe contains milk, however, if you are dairy-free and/or like vegan baking, use coconut milk rather than dairy milk follow the exact same recipe. It is just as easy to make and it tastes great too. 

INGREDIENTS AND SUBSTITUTES

Milk - it's best to use whole milk(full fat). Skimmed milk has too much liquid so it will take longer to evaporate and you won't get thick milk. You can also use coconut milk, almond milk, or oats milk.

Sweetener - I've used white sugar but you can use brown sugar, honey, maple syrup, or even sugar-free alternatives. I have made with condensed milk with brown sugar also, you can also check out this recipe also

Baking Soda 

Why is baking soda used in condensed milk?

Adding baking soda may prevent the protein in the milk from coagulating which gives a smoother consistency. 

CONDENSED MILK VIDEO

Ingredients : 

Whole Milk(Full fat) - 1 litre

White Raw Sugar - 1 cup

Baking soda - 1/8 teaspoon

Instructions :

1. Place milk in a heavy-bottom pan over medium to low heat and let come to an almost boil. 

2. Turn the heat down to an almost simmer and continue to simmer stirring frequently – almost every 3 to 5 minutes.

3. When the milk has reduced to about half, add the sugar and baking soda continue to simmer on low stirring frequently.

4. Continue to cook the milk on a low simmer until it is reduced to about ⅓ of its original volume.

5. Check the condensed milk is ready or not - by adding a two to three drops in to bowl, check weather it is sticking in your finger or not, if it is then your condensed milk is ready OR if it is not the cook your milk more for 3 to 4 minutes then again test the condensed milk.

6. Remove from heat, let cool in the pan for a few minutes. Sieve the condensed milk for smooth and creamy texture.

7. Then, pour into a clean mason jar or container. Let it cool completely at room temperature then store it in the fridge for up to 1-2 months.

NOTES

1. it is important to keep the heat low and stir frequently, otherwise, the milk will burnt on the bottom giving the condensed milk a burnt smell and taste.

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