RITIKA NARULA

Whole Grains Chocolate Banana Bread – Vegan, Refined sugar free, Low gluten

My family hates bananas in bakes. So I rarely bake with them. But today I had loads of very ripe bananas so my mother ( in law) suggested I bake banana bread with it. I informed her that her darling son hates banana in baked stuffs and it is forbidden act to make baked stuffs with bananas just to use the ripe ones. She retorted that she and papa ( in law) would have it and I should bake it. Since it concerns baking , I was obviously tempted to try something that might please my hubby and daughter as well. And what is the best way then to add chocolate to mask the flavour of banana.

Super Indulgent yet Healthy Slice of Heaven !

As usual the bake had to be with whole grains but apparently I was out of whole wheat flour so I used khapli or emmer wheat which is also low in gluten and glycemic index. The recipe is very easy as I used blender to do my job with wet ingredients. However to make sure the flavour is banana is fully masked , I prepared a chocolate drizzle with cocoa powder and jaggery powder. This was quick sauce but took the bread to another level. So my Chocolate Banana Bread with home made chocolate drizzle is quite healthy, as it is :-

a. No Maida -Whole grain ( emmer or khapli)
b. Eggless and Vegan
c. No refined sugar
d. Easy – 70 percent of job is done by mixer

The Princess was drooling over the bread as soon as it was baked. She could not control herself and i had to slice it when it was slightly warm.

The verdict was- Mumma this tastes super yumm . She was dipping it in drizzle and having it like chapati and curry (roti-sabji) . It was served along with dinner to hubby dear and he could not gauge the bread had bananas in it. Later I told him what it was made of. The expressions were really funny. The mission of masking banana flavour in the bakes accomplished.

Yields1 Serving

For Chocolate Drizzle
 1/4 cup cocoa powder
 1/2 cup plus 1 tbsp jaggery powder
 1/4 cup water
 1 small cinnamon stick and /or 1/4 tsp vanilla extract
For Chocolate Bread
 1 cup plus 1/3 cup khapli or emmer wheat/ whole wheat
 1 tsp baking soda
  1 tsp baking powder
 1/2 cup cocoa powder
 A pinch of salt
  1 tbsp custard powder or cornflour (optional)
  1/2 cup plus 1 tbsp or 120 grams jaggery powder
 1/3 cup coconut or any neutral flavour oil
 2 large ripe bananas
 1/4 tsp Vanilla extract
 1 tsp vinegar
  1 tsp coffee powder( optional)
 2/3 cup coconut milk or dairy milk
 1 tbsp hot water
 3 tbsp Cocoa nibs or chocolate chopped or Choco Chips

Chocolate Drizzle-
1

Take cocoa powder and jaggery powder , cinnamon stick and add water, mix in a pan.

2

Place this saucepan on fire and heat on a low medium flame while whisking continuously. Simmer for a minute on a low flame. Remove from fire once everything is dissolved well. Add in vanilla extract. ( this will take a minute or so)

3

Strain in a bowl. Cover and Refrigerate once it is cooled a bit . It will thicken up on cooling.

for Chocolate Banana Bread
4

Preheat oven at 180 degree Celsius in convection mode or both rods on mode.
Prepare mini loaf tin by coating it well with oil and placing parchment paper in it or sprinkling cocoa powder in it.

5

Sieve khapli or whole wheat flour, cocoa powder, baking powder ,baking soda, salt and custard powder or cornflour from a height in a bowl.

6

This incorporates air and reduces lumps

7

In a blender , add bananas , oil, vinegar, jaggery powder, coffee powder and coconut milk.

8

Blend it a few times.

9

We require smooth thick paste of wet ingredients

10

Pour this in well of dry ingredients and add hot water to it .

11

Fold in using spatula till no dry ingredients are seen( just mixed). Don't over beat. Add in choco nibs or chocolate chunks and mix in the end.

12

Pour into prepared tin. And tap a few times and level it from top. Sprinkle cocoa nibs on top.

13

Place in the middle rack of the oven and bake for 40 to 60 minutes in convection mode at 180 degree Celsius. Mine took around 70 minutes to bake. Insert a toothpick to check the Doneness. If it comes out clean or with fewer crumbs, it is done . If not ,bake for more time and check again.

14

Remove from the oven and let it sit in the pan for 15 minutes.Demould on a wire rack and let cool fully.

15

Drizzle chocolate sauce on it once it is fully cool or slightly warm. Slice and enjoy with chocolate drizzle.

Notes-
16

*You can replace emmer wheat with whole wheat flour or aata.
*Cornflour can be skipped altogether.
* I have used home made coconut milk in the recipe but any non dairy milk can be used.
*If you take dairy products then you can add dairy milk instead of coconut milk.
* To make it gluten free, add equal amount of gluten free flour as emmer wheat and replace hot water with 1 tbsp flax meal mixed with 2.5 tbsp water (flax egg) and proceed as per the recipe.

Ingredients

For Chocolate Drizzle
 1/4 cup cocoa powder
 1/2 cup plus 1 tbsp jaggery powder
 1/4 cup water
 1 small cinnamon stick and /or 1/4 tsp vanilla extract
For Chocolate Bread
 1 cup plus 1/3 cup khapli or emmer wheat/ whole wheat
 1 tsp baking soda
  1 tsp baking powder
 1/2 cup cocoa powder
 A pinch of salt
  1 tbsp custard powder or cornflour (optional)
  1/2 cup plus 1 tbsp or 120 grams jaggery powder
 1/3 cup coconut or any neutral flavour oil
 2 large ripe bananas
 1/4 tsp Vanilla extract
 1 tsp vinegar
  1 tsp coffee powder( optional)
 2/3 cup coconut milk or dairy milk
 1 tbsp hot water
 3 tbsp Cocoa nibs or chocolate chopped or Choco Chips

Directions

Chocolate Drizzle-
1

Take cocoa powder and jaggery powder , cinnamon stick and add water, mix in a pan.

2

Place this saucepan on fire and heat on a low medium flame while whisking continuously. Simmer for a minute on a low flame. Remove from fire once everything is dissolved well. Add in vanilla extract. ( this will take a minute or so)

3

Strain in a bowl. Cover and Refrigerate once it is cooled a bit . It will thicken up on cooling.

for Chocolate Banana Bread
4

Preheat oven at 180 degree Celsius in convection mode or both rods on mode.
Prepare mini loaf tin by coating it well with oil and placing parchment paper in it or sprinkling cocoa powder in it.

5

Sieve khapli or whole wheat flour, cocoa powder, baking powder ,baking soda, salt and custard powder or cornflour from a height in a bowl.

6

This incorporates air and reduces lumps

7

In a blender , add bananas , oil, vinegar, jaggery powder, coffee powder and coconut milk.

8

Blend it a few times.

9

We require smooth thick paste of wet ingredients

10

Pour this in well of dry ingredients and add hot water to it .

11

Fold in using spatula till no dry ingredients are seen( just mixed). Don't over beat. Add in choco nibs or chocolate chunks and mix in the end.

12

Pour into prepared tin. And tap a few times and level it from top. Sprinkle cocoa nibs on top.

13

Place in the middle rack of the oven and bake for 40 to 60 minutes in convection mode at 180 degree Celsius. Mine took around 70 minutes to bake. Insert a toothpick to check the Doneness. If it comes out clean or with fewer crumbs, it is done . If not ,bake for more time and check again.

14

Remove from the oven and let it sit in the pan for 15 minutes.Demould on a wire rack and let cool fully.

15

Drizzle chocolate sauce on it once it is fully cool or slightly warm. Slice and enjoy with chocolate drizzle.

Notes-
16

*You can replace emmer wheat with whole wheat flour or aata.
*Cornflour can be skipped altogether.
* I have used home made coconut milk in the recipe but any non dairy milk can be used.
*If you take dairy products then you can add dairy milk instead of coconut milk.
* To make it gluten free, add equal amount of gluten free flour as emmer wheat and replace hot water with 1 tbsp flax meal mixed with 2.5 tbsp water (flax egg) and proceed as per the recipe.

Chocolate Banana Bread-Vegan, low gluten, refined sugar free

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