Easy and Classic Banana Bread

Have you ever given a thought of baking your own bread? What is the first thing that comes to your mind? You think, Bread needs yeast, I don't even know how yeast looks.

Here comes the amazing fact, this banana bread, doesn't need yeast, moreover, baking bread at home not only gives you the opportunity to bite into the freshest bread piece but fills your house into such yummy scent...it is just a moment worth drooling over. On top of that, this banana bread is so tasty, you will bake another loaf within a month.

I think I have given you enough reasons to put on your baking gloves, but here is one more reason for loving this classic recipe all the more.

We all, at some point of our life, face OVER-RIPE BANANAS. The best thing we do is, throw it away. However this recipe is based solely on over-ripe bananas, ones which no one wants to have, and they get turned into such yummy pieces of delight, everyone pours onto it.

You can bake this in any steel or aluminium pan, I have a loaf pan so I used it to get the professional  look...

This banana bread falls in the category of QUICK BREADS, as it is very easy to whip. All you need are two bowls...one for wet and the other for the dry ingredients.
Once you combine the two...it gives you the most easy Banana Bread Mix which can easily impress anyone.

When the Banana Bread is baked, the golden brown crust is amazingly crisp, but if you store it, the crust turns soft, however the delicious moist texture of the bread and the mouthwatering sweet flavour remains intact.

Easy and Classic Banana Bread

NOTE: This bread requires 55-60 mins to bake, when you can sit and relax. The preparation times is around 15-20 mins, this is the time you work, so I decided to add this into my blog as the effort you give is for 15-20 mins.

 Prep time: 15-20 mins  Cooking Time : 55-60 mins
Makes: 1 Loaf of Banana Bread enough for 6-8 people


INGREDIENTS

1. 1 (9x5x4 inch) loaf pan ( you can take any pan)
2. 2 large bowls
3. 1 and 3/4 cup normal flour
4. 1/2 cup butter, melted and cooled
5. 1 cup normal sugar ( Don't use powdered sugar)
6. 2 eggs
7. 3 ripe bananas, mashed well
8. 1 cup roasted walnuts or cashews ( Must)
9. 1 tablespoon vanilla essence
10. 1 teaspoon baking powder
11. 1/4 teaspoon baking soda
12. 1 teaspoon cinnamon powder ( Dalchini)

METHOD

1. Preheat your oven to 180 degree centigrade.
2. Oil and flour a Loaf pan ( any size)
3.  In Bowl no. 1 combine, flour, sugar, baking powder, baking soda, cinnamon powder and nuts.
4. In Bowl no. 2 combine, mashed bananas, butter, eggs and vanilla essence.
5. Mix Bowl no. 2 ingredients to Bowl no. 1.
6. Lightly fold with a rubber spatula.
7. Don't over mix, it doesn't have to be smooth, just the dry ingredients and wet ones should mix together.
8. Pour the batter into the loaf pan.
9. Bake until golden brown and a toothpick inserted in the center comes out clean, ideally for about 55 to 60 mins.
10. Let it cool.

Makes yummylicious slices of sweet banana bread, which can be eaten with steaming cup of tea or coffee. Give it to your family and friends and children and see faces lighten up.
Happy Cooking!

Did you love/like this super easy recipe? If so, kindly leave a comment below. Give me suggestions if you want to, or let me know how your Easy and Classic Banana Bread turned out.

Happy Baking!!!

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Super Easy and Sinfully Tasty Chocolate Croissant Recipe

On Lazy weekends, when the heart craves for something GOOD, but hands revolt against taking up mammoth food assignments, this super easy and SINFULLY tasty CHOCOLATE CROISSANT comes to your rescue.

Absolutely a crowd winner, this Croissant is something that will delight everyone's taste buds. Making Pastry Dough is fun but very time consuming, so I prefer store bought Puff pastry Sheets, which makes my life easy.

This Recipe requires 3 ingredients , yah!!! Yes, only 3.

I used Store bought UNROLL Puff Pastry Sheets, which , I got at a store close to my house, it is from a brand called UNROLL, you can visit their page on https://www.facebook.com/Unroll.in .These puff pastry rolls are cheap, and makes yummy puffs, so I like them.

However you can use any puff pastry sheets you get.

Coming back to the Star of Today, The Chocolate filled Croissants are mini in size but they finish in a jiffy. However super easy to make and sinfully tasty...you will be wowed once you finish making a batch.

Super Easy and Sinfully Tasty Chocolate Croissant Recipe


Prep time: 15-20 mins  Cooking time: 15-20 mins

Makes: 16- 18 Chocolate Filled Croissants

INGREDIENTS

1. 1 Puff Pastry Sheet, Thawed.
2.  1/2 Cup Choco chips or chopped chocolate
3. 1 egg

METHOD

1. Preheat your oven to 180 degrees centrigade
2. Beat the egg and keep it aside
3. Lightly flour your work surface and unroll the puff pastry sheet.
4. Cut it first into rectangles, then each rectangle into 2 triangles

1. Now place 1-2 teaspoons of choco chips on your triangles
2. Then start rolling the triangle from the wider end.
3. Once done, taper the end and curve a little making it into a crescent shape.
4. Prepare a baking pan with a baking sheet on top of it.
5. Place each croissant seam side down on the baking sheet.
6. Remember to keep some gap between two, as it may stick.

1. Brush the Croissants with some beaten egg, called egg wash ( Must)
2. Refrigerate it for 2-3 mins
3. Pop it in the oven
4. Set the temperature to 200 degrees centrigade, for 16 mins ( for 7 mini croissants)
5. Bake till Golden

Your Chocolate Filled Croissant is ready to be eaten with a steaming cup of coffee.

Make them any day, anytime and watch faces smile, and hearts melt. You can serve this at parties, or potlucks, or enjoy it alone on moody days.

Did you love/like this super easy recipe? If so, kindly leave a comment below. Give me suggestions if you want to, or let me know how your Super Easy and sinfully Tasty Chocolate Croissants turned out.

Happy Baking!!!

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Easy Eggless Chocolate cake with Chocolate Ganache Frosting

Our lives are full of small eventful days which are filled with happiness and laughter. We all want to celebrate each of these "SPECIAL" days of our lives with our own special touch.

So here is your own special touch.

A delightfully moist and delicious Chocolate Cake which is not only YUMMY but equally easy. Whip up this cake and make birthdays, anniversaries, home parties and other small celebrations turn into a massive successful event. The BEST part of this cake is it is egg-less, so now there is yet another reason to celebrate!

The unbelievable part is this cake is that it is super easy to make and requires only 1 bowl...Surprised? You will be even more surprised when you bite into this wonder and wonder...Is it Homemade or Store-bought!!

Easy Egg-less Chocolate cake with Chocolate Ganache Frosting

Prep time: 10-15mins  Cooking Time : 25-30 mins
Makes: 1 Cake enough to serve 8-10 people.

 INGREDIENTS

 For the Cake

1.  1 large bowl
2.  1 1/2 cups normal flour ( Don't use cake flour)
3.  1 cup normal white sugar (Don't use powdered sugar)
4.  1/4 cup unsweetened cocoa powder ,sifted
5.  1 teaspoon baking powder
6.  3/4 teaspoon baking soda
7.  1/3 cup butter, melted
8.  1 cup warm water
9.  1 tablespoon lemon juice (or vinegar)
10.  1 teaspoon pure vanilla extract

 For the Chocolate Ganache Frosting  

1. 1 Cup chocolate cubes, chopped (Any chocolate flavour your like, bitter, semi-sweet, Dairymilk etc)
2. 3/4th Cup Fresh Cream ( I used Amul Fresh Cream)
3.  1 tablespoon butter

METHOD:

The Basic single layer chocolate cake

1. Preheat your Oven to 180 degree centrigade
2.  Butter or oil a cake pan. ( which ever shape you like)
3. Mix flour, sugar, sifted cocoa powder , baking powder and baking soda in the large bowl.
4. Add melted butter, water, lemon juice and vanilla extract to it.
5. Fold in the ingredients with a rubber spatula, till all mix evenly, till nothing is dry.
6. Pour it in the cake pan.
7. Place the cake pan in the Microwave or OTG and set a temperature of 180 degress in the convection mode.(remember to use only convection mode and not combination cooking, the convection mode will help the cakes to be perfect)
8. Bake it for 28-30 mins depending on your oven ( If you are a new user set your oven time to 25 mins first and take out the cake to check its doneness. If you poke a  toothpick in its center it should come out with a few crumbles which means you need to bake it further for 3-5 mins. If it goes in smoothly stop baking. You don't want your cake to be too dry.Try and test the timing in your own oven. If the cake is undercooked even after 30 mins, bake it further for 2-3 mins depending on how raw it is.)
9. Remove from the oven and let it cool.

The Chocolate Ganache frosting

1. Place the chopped chocolate, cream and butter in a heatproof bowl.
2. Place the bowl in a pan of simmering water.
3. Stir the Chocolate till all of it has mixed and turned into a nice thick chocolate sauce.
4. Remove from heat and let it cool at room temperature to get it to the desired consistency required for pouring.

The Final Result

1. Serve the cake on a serving dish
2. Pour the ganache on top, let it slide.
3. Decorate it with sprinklers, choco-chips, fresh fruits or dry fruits. ( I used white choco-chips)

ENJOY!!!

 

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