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*
1/2Â 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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99 thoughts on “Eggless Chocolate Chip Banana Bread”
As usual, beautiful post Anushruti. The pictures are so full of life, I can almost taste the chocolate chips and banana. Am a big fan of this lovely fruit and am gonna try this over the weekend, for sure.
Can you tell me what is wholemeal flour? can it be substituted with whole wheat flour?
Thank you Ashwini. Wholemeal flour means whole wheat flour. You can use the one you use for roti.
Oh my god!!! they look so soft and yummy 🙂 Chocolate chips, banana and healthy whole wheat flour and egg-less sweeps me off for sure.. Perfect looking bread 🙂
Ur recipes r great,nice pictures,nice website these r the comments u get usually from everyone.even I'd like to tell the same .I love that every detailed explanation u gave and the way u present the food.i came thru ur site while i was searching for sprouted baby foods.Homemade baby food is great and I'd like u to come up with more baby food recipes and help moms like me.
I went thru almost all ur posts and found that u r very organized (which always turns me on).waiting for more fab posts and great pics.
Hearty Congrates!!!!!went thru all ur press mentions…felt really proud of u, in todays era where people can't think of food without eggs and non veg….ur blogs are an answer to all the comments…..one of my friend asked me as to why do i need a microwave since we are pure veggies and don't even eat eggs….she said what would u do with the grill either? I only told her to go thru ur website,and she was AMAZED!!! I said these are the things I would like to learn and prepare and told her that there is definately a good substitute for all ur nonveg and egg dishes….which not only feed ur body but helps to purify ur mind as well.Thanks Anu!!!! and once again Congtrats!!!!the day is not far when ur site is going to be recognised all over the world these are my wishes for u and we are relly really proud of u.And not to forget that my husband has complimented you as well for creating such a wonderfull site for veggies like him….so congrats and a very special thanks for his side also.
All the very best for your future tennures,
with lots of good wishes,
Shruti and Rajesh.
Congratulations on the press mentions! The bread looks sensation. A perfect way to kick off the New year. I hope you and your family have a wonderful 2011!
Wow absolutely tempting and stunning pictures Anu.. Loved the recipe and with wheat flour i love it… yumm:) Wish u and ur family Happy New Year !!!
Thank you everybody for your fond and wonderful wishes.
Shruti: I'm really touched by your heartfelt words. Thank you very much!
oh boy…this delicious looking bread tickle my tongue!
Looks well done and this reminds me I have some leftover ripened bananas =D
Wow…..u have a very lovely blog… how come I never saw it before….Thanks for visiting my blog… I use instant dry yeast in my recipes…
I am sure I can come to ur blog to get some eggless recipes.
I will surely visit ur blog again and again..Thanks in adavnce.
Wish u a happy and prosperous new year.
I tried making this recipe today morning.
it turned out pretty good.
However, it tastes nothing like bread more like cake and looks not so much like the pictures you have…nevertheless my daughter is eating it..so I am satisfied! thanks 🙂
also, any other substitutes for sugar and (Jaggery or Maple Syrup)
can I use all of whole meal and no all purpose?
I want a healthier version so I can let everyone indulge!
speed: Although this is popularly known as banana bread, if you are looking for the bread taste and texture you wont find it since this has no yeast. As far as it not looking like the pictures here, even the bread I make varies in appearance at times. This largely depends on the quality of the bananas.
You can definitely try substituting jaggery here. However using only wholemeal might not give you the correct texture.
I tried this recipe yesterday and it came out well :)I made this as muffins. Thanks for the recipe 🙂
You have a wonderful site.. I am amazed by looking at so many eggless recipes. I have become a big fan of yours. Wishing you a very happy new year.
THIS TIME IAM TOUCHED BY THE WONDERFUL COMMENTS
U HAVE RECIEVED FROM UR DEAR N NEAR ONES THIS IS YHE RESULT OF UR SINCERE HARD WORK BEHIND AL THE BEST
Loved this recipe. Somehow I have never tried eggless banana bread, but am definitely going to try making this one.
Usually I'm a silent visitor in your site 😉 Now I'll break it because I want to tell you how good this banana bread (my fav) looks…:-) also wish you a very happy New Year 😀
thanks for getting back on that.
I will try with jaggery..I am guessing the quantity is interchangable, I ask because I am not a pro at baking. And it makes sense that no use of yeast is giving it that breadless taste, I learn something new everyday.
Thank you everybody for all your wishes.
Namitha: Thank you for breaking the silence.
nice one- Anu- it's so hard to photograph brown food- but you got it right, it's so beautiful. wishing you a very Happy New Year. x shayma
I made the banana bread today and chocolate peanut butter muffins a couple of days ago. Both are absolutely delicious. You are absolutely right about the lovely fruity aroma that fills the house when the banana bread is baking! My family loved them both. Many thanks for these wonderful recipes.
I tried this bread 2day & followed the same recipe but it dint turn out as u have mentioned……..it came out moist in the centre & quiet crusty on the top, not sure what i did wrong.It had a very strong buttery taste also….. but i do agress with some that this came out as a cake.
I wld luv to get the same texture as u have posted.
Pinky: I have to say again that if you are looking for the bread texture this won't be it since this has no yeast in it. This has to be baked in the centre of the oven. If the ingredients are measured accurately and it is baked for the right time at the right temperature then I don't see why you won't get the same texture as the same above and like the others who have tried this recipe here. Good luck!
I tried this cake yesterday and totally fell in love with it! Kudos to you 🙂 I tried the original recipe and tried another loaf with walnuts in place of choco chips. Thanks for the recipe!
Your site is fantastic, keep the recipes and the gorgeous pictures coming 🙂
I tried this recipe as well and it turned out really well. However, I want to know how you convert recipe's that contain eggs to eggless recipe's.
I have the recipe for a BUTTERMILK COUNTRY CAKE:
4 large egg yolks
1 and a half tsp vanilla
200g sifted flour
1tbsp baking powder
1/2 tsp salt
113g unsalted butter
I tried this recipe a couple of months ago and the cake wasn't porous. It takes great, but I'd like to have an eggless recipe instead.
Your assistance would be of great help! Thank you!!
Suchithra: Thank you for reporting your success with this recipe. Different recipes require different egg substitutes depending on various factors. This requires an in depth explanation beyond the scope of a comment reply. But, for this recipe try substituting the egg yolks with 2 tbsp cornflour/cornstarch mixed with 6 tbsp water. Let me know how it went! All the best!
Hi Anushruti! 🙂 I tried this recipe earlier as a proper cake.It was so amazingly tasty!I plan to make it again for my mom today. Thank you for this recipe. 🙂
Rama Devi: Glad you like it and thanks for the feedback!
Hi Anushruti, I tried this recipe. It came out well. But it was not like the one that is in the pic. The aroma as you mentioned was awesome. You have mentioned 4 bananas, can u clarify what type…Are they the spotted long bananas? or the elakki bananas that we get in Bangalore. Anyway i used 5 of the elakki bananas. is it ok? I baked for one hour, the bread rose very well while it was getting baked, but the centre dipped as soon as i removed from the oven. What went wrong? Is it the wrong banana proportion? But tastes very good, so i am happy. I am a beginner ibn baking so i would like to know the reason. I like all the eggless recipes that you are posting and trying out one by one. Pls advise…
vijivenu: this recipe wont work with the small elakki bananas! You have to use the long ones! Refer FAQ section for doubts in baking. If you have any other doubts I will be glad to help!
thanks for this great recipe! i'm going to try it tomorrow. i wanted to know how long the bread can be stored? i'm planning to give it to a friend in a hostel, so a 3 days would be safe?
Neha: It should keep for three days! All the best and I hope your friend enjoys it!
hey anushruti, i am new at baking. but i try all ur recipes n they r amazing.though i bake in a microwave. i hope that's OK? but i do realize that the time to bake varies 4 different recipes. like when i baked the above recipe i needed to reduce the baking time else the bread turns dry n i need to add a little milk.I LOVE THE PICTURES TOO,THE FLOWERS TOO.AMAZING! AWESOME!
I CAN COOK N BAKE ALL RECIPES CAUSE I M A PURE JAIN,MY husband is PURE VEGAN. A BIG THANK YOU 4 THESE SUPERB BAKES which otherwise we could never eat.
Came across your blog today. This banana bread looks yummulicious. Bookmarked.
Do visit me at smart-snacks.blogspot.com
priti: Glad you enjoy my recipes! Thanks for writing!
Anushruti, came across your blog while looking foe eggless pumpkin pie for my little one who has an egg allergy but not a dairy allergy. so many 'vegan' recipes use tofu which i'm not fond of using for baked goods. i just don't like the taste in sweets. anyway, have you ever tried this banana bread with melted browned butter. I love the taste of browned butter baked goods but was thinking it may take away from the banana flavor. do you think it'll work?? thanks!
Michi: Hello…hope you are doing well! I think this would taste wonderful with browned butter and bring out the flavours of the banana…that said it tastes great without browned butter too…so you might want to experiment and try both and then decide what you like best…and stick to it. 🙂
Do you think we could adopt this to make it in a cake pan instead of in a loaf tin? My mother wants this bread for her birthday becasue she loved the taste when I made it for her last time. But it feels weird to cut into a loaf for a birthday instead of a cake…
Can you suggest any measurement changes to make this into a 8" square or round cake pan?
Harini: Why not? This would be a great in a round cake pan too and perfect for your mother's birthday. Try baking this in an 8" round pan. All the best and happy birthday to your mother!
Dear Anushruti, made this yesterday and it came out wonderfully..Thank you.
Gayathri: You are welcome! 🙂 Am happy you had success with this recipe!
My 4th exp with ur recipe for this cake not so good., I got very nice fruit cake, Saffron cup cakes, and custard cake following ur recipes .But Banana bread disappointed me. I followed exactly recipe except that I used 210gms of APF instead of Wheat and APF.My banana loaf was baked in 30 minutes—-cake leaving sides, very dark brown top and skewer came out clean.After cooling top of cake sank a little and when I cut the pieces I found raw uncooked moist areas.It was also very sweet even though I had reduced content of sugar. Next time pl mention gms of fruit rather than med or small size. It is diff to define the size.U advocate use of 220 gms sugar for this 210 gm flour cake which also has banana in it and 175 and 150 gms sugar for saffron and custard cake which has same flour size and also addition of 250ml milk?
U have added 1tsp BP and 1tsp soda in this cake and 1.5 tasp BP and 1/4 tsp soda for others. What diff it will make. Sorry for troubling with so many q, but it will help me to learn the things in better way.
Dr Rajesh Khatwani
Dr. Rajesh: Glad that you had success with my recipes that you have mentioned. I'm sorry that this cake didn't work for you. Looks like you used more bananas. I have used 1 cup sugar for 1 1/2 cups flour so the ratio of sugar to flour in this cake is appropriate according to me. Each cake that you have mentioned is different with different, flavour, taste and texture and that's why the different proportions, If I used the same proportions everywhere, then all my cakes would taste the same…right? Hope you get the drift! 🙂
I have been a silent follower of your blog till now. I thought it was high time that i broke my silence to thank you for giving such a wonderful recipe. I tried this out last week and followed the recipe just the way you have given. It turned to be really great !! 🙂 I didn't have a loaf tin, so i made these into cupcakes.. I am new to baking, your blog really has helped me understand a lot of things about baking !! Keep Writing 🙂 Thanks again !!
Rashmi: Great to hear from you! Thank you for breaking the silence. Turning this loaf cake into cupcakes is a neat idea.
Hi I am new to ur website….i heard about ur site before thru my sister who is a regular visitor of ur site but I didn't check it personally….though I tried banana cake before this time I wanted to try a different version so I tried searching it and found ur recipe very attractive in either way be it the presentation or ur ingredients…i made it with oil instead of butter and added walnut plus chip instead only chip…..result is excellent….more than half of the box got over for breakfast itself….i am happy that my hubby who doesn't like cake much he himself tasted two pieces of it which really tempted me to try another baking recipe of its……i have to appreciate ur photographs and the presentation of the method…… thnx for sharing ur recipes and hoping to get back to u soon with more results 🙂
nandhini: Great! Nice to hear from you and thank you for reporting your success with this recipe. Look forward to hearing more from you.
You are a gift to people who are veggies. Please continue your experiments and share your great recepies with us.
Bharat: Thank you so much! I'm really honoured!
OMG these look absolutely delicious … PERFECTO !!!!!:)
I tried this recipe too……again it came out perfect.Thanks a lot for these precious recipes….my son loved this bread so much.
Tejal: Glad your son loved it! Appreciate your feedback!
[…] tried numerous recipes online- a couple that I use often are the ones from showmethecurry.com and divinetaste.comÂ . However, this time I decided to try a different recipe. This one is largely adapted […]
Hi Anu, I am a great fan of your recipes. I have tried this bread many times and with the accurate measurements but mostly it comes out wet in between, even if I bake it for more time the result is not as good as the one you have shown. Please help me as this one is a favorite of my hubby and my kids.
Shtuti: Try reducing the quantity of banana puree and you will get a good loaf.
Can anyone please tell me a substitute for brown sugar? Can i slip it altogether?
Sorry, I meant skip 🙂
Kanchan: Yes you can use regular white sugar if you don't have the brown sugar.
Anushruti, just a quick note to say a big thank you for this lovely website. The pleasure I have derived from all compliments is partly due to the clear and succinct instructions you provide and also because you share your knowledge so freely. I just baked this banana bread. preparation wise this has been the quickest cake I have ever made (makes me very happy as i have to do these things when my toddler goes off to sleep). For some reason my cake got baked in 30 minutes flat (maybe because i have a small OTG) and came out really spongy and nice. I added some cinnamon powder to it and its so yummy. Thank you once again.
Don't know why… But this one turned out a complete disaster for me. Followed every step as instructed but was left with a hard ,over burned loaf. Maybe 60 mins at 180 c is too much?
can i substitute bits of chocolate bar for choco chips?
rp: Thank you for your kind words and feedback!
Vaishnavi: Every oven differs so maybe your oven requires lesser time. From the comments above it is clear that many have got this right at 60 minutes. Let me retest this recipe and confirm the same.
renu: Ofcourse you can!
Thank you Anu!
[…] I want to try and be more experimental in my cooking and also cause I have been wanting to try out this recipe from Divine Taste since a long long time. The banana bread turned out slightly dense and sweeter than the one that I […]
I have visited your website quite a few times. Have tried most of the cakes nd cookies and each time i have had success which both thrills and amazes me…I want to thank you for such wonderful recipes which have now started becoming "Prasad " for weekly Sai Bhajans in our home.
The one thing I have never had success from here is whipping cream to top over cakes.. Its always leaky… I am to celebrate my daughter's birthday next week. Could you pls suggest something so that I get success with that? P.S… I whip all my cakes with a wire whisk as i dont have a hand blender.. Can I whip cream in a normal blender's whip mode?
I have tried many of your recipes with success, but this is the first one where I failed. The bread was soft and sticky in the centre, though I followed your recipe thoroughly(I always do as you give all your measurements in metric which makes it very simple and accurate).I think the banana puree measure should also be given in gms like the other ingredients. Also, I had one more request. As I always use rice bran oil in all recipes, could you give the butter measure in mls as well?
Mina: Will try and put up the weight of banana in metric so that this problem doesnt occur.
Tried this recipe and it came out really good!
Thanks for sharing 🙂
Mythilli: Thanks for the feedback!
I follow u'r website regularly and tried some recipes.photos r the highlight of u'r website.By the way ,what is whole meal flour?wheat flour?
Also request u to post some recipes for lunch box for kids.
Your Eggless Chocolate Chip Banana Bread look real yum 🙂
I am a novice when it comes to baking & yet to try out your recipe
But I have 2 queries regarding your recipe
1.In your recipe which one of your ingredients actually replaces egg ? Is the bread as soft & of the same texture as in case its baked with egg.
2.While baking in the oven, what is the sign that the bread is fully baked ? Is the top crunchy ?
Divya: Every recipe is different and calls for different substitutions. Bake for the specified temperature for the right time and once the baking time is over, pull out the cake and check for doneness by putting a skewer into the cake. If it comes out clean then it is done.
Thanks for this recipe. I tried it yesterday and it came out awesome! The consistency and taste is wonderful. The quantity is good for a large family too 🙂
I love your recipes as they are also guilt free- imagine- no eggs, presence of whole wheat, can eat these forever!
Can i add in 2 tbsp of cocoa powder to the banana bread? Should i remove 2 tbsps of APF and Wholemeal flour (together) while adding the cocoa powder?
Hiâ€¦have tried it thrice, each time yummy resultsâ€¦however this tym used half of dark brown sugar and white sugar along with 3 slightly big over ripe bananas and got the same colour as in d picsâ€¦.Thanks 🙂 I believe that measurements if followed to the T shall yield fabulous results 🙂
First of all let me tell you this is a wonderful website that you have created. Just smth I have been looking for a while..The recipes here are simply beautiful and simple! I have been wanting to try my hand at eggless baking and your recipes have come to my rescue.
So yesterday I tried my first cake ever..the banana chocochip bread. Although the taste and the crust came out well..but the lower portion came out quite wet..I'm wondering what must have gone wrong? I'm going to try this again and again till I get it right..but would love to have your inputs as to what might have gone wrong!
Thanks again for the awesome recipes! Happy Baking!
Shruti: Thank you for your kind words. Your batter maybe wet or not well mixed. Try using a little less banana and mix the batter well. I'm happy to see your enthusiasm. You could also refer to my baking FAQ (frequently asked questions) for more information. Good luck with your baking!
Made this yesterday and it tasted just perfect. Simple, easy, delicious recipe.
Thanks a lot.
Your recipes, if followed correctly, don't fail.
The only thing I changed was reducing sugar, because i usually prefer less sweetness and i didn't have vanilla so I added cardamom. It tasted great.
Looking forward to more simple, easy recipes from you.
Neelam: Great to know that! Thanks for the feedback. I greatly appreciate your inputs, since I put in a lot of efforts and emphasis towards the accuracy of recipes.
Made this banana bread yesterday..it was the best that I have had till date – soft, fluffy and moist! This recipe is definitely a keeper. Thanks for sharing it with us!!
Divyangi- Thanks for the feedback!. Happy to know you enjoyed it.
What is the difference between plain flour and wholemeal flour?
Wikipedia says both are made from wheat only.
radha- Both are made from wheat, but wholemeal or whole wheat flour is more nutritious. Plain flour is bleached and has all its nutritive factors stripped away! Its best consumed occasionally!
Let me first say you have a great thing going here. Your instructions and your videos are clean and precise. And thanks for giving the measurements in gms/ml…great help there.
Have posted this comment on the youtube video but didn't receive your reply..I wasn't able to access your website for months. Finally now i am able to and posting my query here.
I made this and the taste was good but the finished bread didn't look like the same. I use an OTG and don't have an external thermometer to check the exact temp. I baked it for about 50 mins
– the top of the bread over browned.
– the center was slightly mushy . so when I cut with the bread knife it did not give me a clean cut.
Should I cover it with an aluminum foil half way through and reduce the temp to maybe 160 half way through?
I hope to receive a reply..that would be really great. Thanks
Nivedita Singh: The main reason this can happen is because of uneven temperature while baking. Looks like your oven is heating from the top only. Make sure that your OTG is heating from the top and bottom. If you read the manual you will know the setting. Usually this involves turning the knob to the baking setting.
I tried your banana bread.. it turned out to be awesome. I replaced the chocolate chips with walnuts and tasted too good. Thank you for the wonderful recipe.
I am a fan and I made this recipe. It turned out prefect. I only made two changes.
1) I swapped; 1 cup wholemeal flour and 1/2 cup plain flour.
2) I didn't have brown sugar so I used 3/4 cup white sugar and about 2 tbsp of Blackstrap molasses.
It turned out really well and a big hit at tea time! Thank you. 🙂
Nimisha- Great to hear that! Awesome!
I was amazed at the texture of ur bread while u cut in ur video.. I was searching for a foolproof eggless banana bread recipe n I think I've found it.. Only thing that bothers me is the amount of banana puree. Coz all my past trials end as a wet n dense bread that i don't like.. I think that if the banana puree quantity is in grams or in cup measures it would be more appropriate n helpful..
Would u pls mention a definite amount for banana puree or for the bananas, just as other ingredients so that people like me can bake confidently..?
Shobana- Sure! In the meanwhile, you could try this recipe with 4 medium bananas, as given in the recipe.
I ve tried the recipe with all whole wheat flour and without choco chips..it came out wonderfully good n tasty..
I used four medium sized bananas.. I jus measured after making puree. It came exactly 1 cup and 2 or 3 tbsps extra..
Top had cracks..it did not look as pretty n neat as yours.. But the taste n texture are so great n way better than my previous bread trials.. Thanks.. Next time i m going to try with choco chips n nuts..:-) i wanted to share the picture of my bread but i don't see an option here..anyways i thank u for the simple n flawless recipe..
Shobana- Thanks for reporting your success with this recipe. The cracks look rustic and artisinal and as far as this tastes good, we neednt worry about it.
I tried this one again recently and baked it in my OTG.
I covered it with the foil paper for the first 50-60 mins and the next 10 mins baked without the foil. The top wasnt that hard like the previous times.
– Should this be cut after its completely cooled down or can i cut while its still little warm. I used a bread knife to cut while still warm and didnt get a clean cut.
– is this bread supposed to be mushy in between.. i used 3 bananas coz i found 4 to be a little more. Mine is always mushy.
– in the OTG in bake mode only the bottom rod heats up. If i need both rods heating then I need to put it in toast mode. Should i do that next time.
The flavour is great but the texture isnt like yours.. 🙁 I dont know what to do. My hubby loves this and I want to get it right.
I bought a external thermometer too and used that for baking..I know these are lots of doubts but if u can help woukd be great..
Any further tips pls….thank you..
Nivedita- The recipe does not suggest baking with foil or covering the top. Cakes and cookies bake well in the centre rack with both the top and bottom heating elements on. If you are using the convection feature then you need to reduce the temperature by 25C or reduce the baking time by about 20% to 30%.
Hi Anushruti, I tried this recipe of yours. I halved the receipe and made it. The taste and texture was good.. Even the aroma and flavors of banana were refreshing. I have a small doubt in general.. Whenever I bake any cake I keep it on rack for cooling.. After the cake cools down the edges or top become Lil hard.. Bt when after that I store it covered then the cake regains it's moisture.. Bt if I have to frost the cake quickly I hav to wait for this whole thing. Does this happen with you also or is it that I do smthing wrong..
Anushruti can I make this recipe into muffins. If yes then plz let me know soon. Also Pls direct me for any other changes!! REPLY SOON!!!!!!!
Prachi- I tend to ice my cakes, immediately after they cool down, unless I'm making a really large batch.
Fiza- Yes, you can make them into muffins. Bake for 20 to 25 minutes at the same temperature in a muffin or cupcake mold.