I have been wanting to post this recipe for about a week, immediately after I baked it, but sometimes time and sometimes your inner soul just don't tune well and thus was this delay. I baked this 'first ever loaf' of mine on the last Tuesday when I was expecting some guests for lunch. Along with these cake delights was my first time attempted home-made pizza and then some braided breads on choice. Everything turned out olympian and I was in such an ecstatic mood. I thought to post it the very next day but had some corporate sessions to take over and thus had to sit back for a while. Now before my daughter wakes up from her fairy-tale sleep, I need to complete this and vroooom....publish it! :)
CHOCO BANANA WALNUT LOAF:
Preparation Time: 10 minutes
Baking Time: 25-35 minutes
- Walnuts are rich in monounsaturated fatty acids (about 72%) like oleic acid and an excellent source of all important omega-3 essential fatty acids like linoleic acid, alpha-linolenic acid (ALA) and arachidonic acids. Regular intake of walnuts in the diet helps to lower total as well as LDL or “bad cholesterol” and increases HDL or “good cholesterol” levels in the blood.
- Eating just as much as 25 g each day provides about 90% of RDI (recommended daily intake) of omega-3 fatty acids. Research studies have suggested that n-3 fatty acids by their virtue of anti-inflammatory action help to lower the risk of blood pressure, coronary artery disease, strokes and breast, colon and prostate cancers.
- Store walnuts in your refrigerator for up to 6 months or in your freezer for up to one year, and away from foods with strong odors (e.g. fish, cabbage, onions). Nuts can absorb the flavors of other foods. Heat causes the fat in walnuts to change structure, which creates off odors and flavors. Fresh walnuts smell mildly nutty and taste sweet.
- Walnuts are the oldest tree food known to man, dating back to 7000 B.C. The Romans called walnuts Juglans regia, “Jupiter’s royal acorn.
1. APF/ Maida: 2 and 1/2 cups
2. Sugar: 2 and 1/4 cups
3. Banana: 1 (robust)
4. Cocoa Powder: 1/2 cup
5. Butter: 3/4 cup
6. Eggs: 3
7. Warm Milk: 1/4 cup
8. Baking Powder: 1 and 1/2 tsp
9. Baking Soda: 1/2 tsp
10. Vanilla Essence: a few drops
11. Chopped Walnuts: A handful
12. Salt: a pinch
13. Butter/oil for greasing or cooking spray
- Take the Maida/APF, baking soda, baking powder and salt in a bowl and mix them well. Divide this mixture into two equal parts.
- Take the first part and sift it with cocoa powder. Keep the second part as it is and sift it separately.
- Grease and dust the loaf tin and keep it aside.
- Pre-heat the oven on 180 degrees Celsius for 10 minutes.
- Take the butter and beat sugar with it till it goes light and fluffy. Do not melt the butter, rather keep it at room temperature.
- Beat the eggs separately and blend them well with the sugar butter mix.
- Peel off the banana and pulp/blend it to a fine puree.
- Now divide the sugar-butter-egg mix into two equal parts.
- Take the first part and fold in the cocoa-flour, applying the cut and fold method.
- Make sure you get a ribbon consistency while folding it. If you find the batter thick, adjust it with addition of milk.
- Now take the second part of the sugar-egg-butter mix and add banana pulp, vanilla essence to it followed by the folding in of second part of the flour/maida without cocoa powder in it.
- Chop the walnuts, coat them in maida and mix them gently with both the batters separately.
- Now transfer the banana mix/batter into the greased loaf tin followed by pouring in the cocoa mix/batter over it gently.
- Now run a fork gently into the batter in a wave fashion, slightly blending the two different batters. This will help give a marble look/ wave pattern to the loaf.
- Now bake this on 180 degrees for 30-35 minutes.
- Check the loaf after 30 minutes by seeing if the cake edges have left the corners; if so, then insert a tooth-pick at the center and see if it comes out clean. When this happens, your loaf is ready.
- Take the tin out and let it cool for 10-15 minutes. Once it has cooled down, invert the loaf on a plate, making sure it doesn't break.
- Slice it smooth and enjoy just like that.
- Always cut and fold the mixture in a single direction. Cutting and Folding is nothing but mixing the cake in a circular fashion (like how you make a circle) and then cutting this circle into half and again circling.
- Do not invert the loaf before it cools down else it would break. Mine was too soft and spongy and I actually couldn't wait to slice it.
- Do not over-bake else the chocolate will burn, and the cake will become hard, too.
- It can be stored for 2 days in a cling wrap that doesn't allow it to turn hard even in the refrigerator. Do not keep it outside for long.
- Walnuts can be replaced with the nuts of your choice.
- You can adjust sugar as per your taste. You can add some extra sugar to the cocoa mix as well.
- If you wish, you could mix the cocoa and banana together and have a uniform loaf.
This loaf takes off to:
My event: Cooking Made Easy With Chocolates/Cocoa
Show Me Your Dessert by Pari Cash