As I brush my nose against the softness of my baby’s cheeks, his gurgles and giggles make my heart leap with joy and I think to myself that I wouldnt trade anything in the world for these moments and feel grateful for life’s most precious gift.
As this year comes to a close, I get into a contemplative frame of mind and think about the many more things I need to be grateful for in my life. The wonderful people that surround my existence. The ability and opportunity to do what I’m passionate about. And for you my wonderful readers! I derive great inspiration and encouragement from all of you who come in and say something and also from those of you who come in here and read what I have to say without saying a word.
2010 has been good for divinetaste with a few press mentions coming my way! Mumbai Boss, Indian American, Grazia (dec 10) and The Wall Street Journal have acknowledged my work. Other than this, it has been a mixture of many events and moments filled with happiness, sadness and other human emotions. I have learned a thing or two about life from these occurrences, taught myself new tricks in food and photography and hope to learn more the following year. Keeping a site of this nature active requires a certain level of commitment and zeal and a lot of hard work behind the scenes. Planning, the actual cooking or baking, styling the shoot and the actual shooting, writing and making sure the whole thing comes together beautifully, all in the midst of feeding a toddler, attending to his fancies and at times tantrums and making sure none of this interferes with his eating and sleeping schedules is not exactly a piece of cake. And I truly hope that the coming year will double my enthusiasm, energy and drive to bring forth more delicacies and great food on the divinetaste table. So yes, I look forward to the coming year with much hope and enthusiasm.
I’m bidding adieu to 2010 on divinetaste with this exceptional bread. The fact that I’m allergic to bananas and that eating them in any form will have me sneezing through the day does not stop me from feeding preparations made with this fruit to my loved ones and from bringing it here!
As it bakes, the fruity aroma which fills the air more or less compensates for not getting to eat this flavourful bread. Which is second only to the reactions of people who eat it!
This banana bread is moist, soft and full of flavour. The brown sugar in the bread only intensifies the banana flavour. The tiny bits of chocolate when you bite into it only makes it better with every bite. You could serve it for breakfast or as a snack with your afternoon cuppa, whatever it maybe. I can only say that you will delight yourself and those around you with this marvelous bread!
Eggless Chocolate Chip Banana Bread Recipe
You can play around with this recipe. You could use 50% plain flour and 50% wholemeal flour or 100 % plain flour. The same goes for sugar. You could skip the chocolate chips altogether or replace them with your favourite nuts. Substitute the butter with vegetable margarine or oil for a vegan version.
140 gm (1 cup) plain flour
70 gm (1/2 cup) wholemeal flour
1 tsp baking powder
1 tsp baking soda
100 gm (1/2 cup) butter, melted
110 gm (1/2 cup) granulated brown sugar
110 gm (1/2 cup) granulated white sugar*
1/2 vanilla bean, ends trimmed and chopped or 1 1/2 tsp vanilla extract
4 ripe medium sized bananas
1/2 cup chocolate chips
Lightly grease a 9" by 5" loaf tin or a medium sized loaf pan with oil or butter. Dust it with flour, turn it over and tap on the base to remove excess flour.
Place a strainer over a large bowl or over the bowl of a stand mixer, put in both the flours, baking powder and baking soda and sieve once to make the mixture uniform.
Melt the butter in a saucepan. In a food processor or blender, grind the sugars with the vanilla to a fine powder and transfer to a bowl. Stir in the melted butter into the sugar.
In the same jar of the food processor or blender, grind the bananas into a fine puree. Add the pureed bananas to the sugar and butter mixture.
Mix in the banana mixture into the flour mixture and beat with a whisk until well blended.
Add the chocolate chips, mix lightly and pour the batter into the 9” by 5” rectangular loaf pan or a medium sized loaf tin.
Bake for 45 to 50 minutes at 180 C/ 350 F/ Gas mark 4 in a pre heated oven for about 1 hour or until a skewer comes out clean.
* If your bananas are overtly sweet then reduce the sugar to 3/4 cup.
Makes one 9” by 5” loaf of bread.
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