Moist Bournville Banana Walnut Bread: Full Recipe With Baking Tips For Indian Kitchens

Banana bread is a comforting dessert that anyone can bake easily from scratch without a prior experience at baking. Moist, fluffy, gooey, and warming, banana bread encompasses all the qualities you need in a dessert. When layered with creamy frosting, banana bread becomes even more delicious. While the recipe is western, its gets a new and innovative spin when you bake it in an Indian way.

By introducing some warming spices like cinnamon, nutmeg, and cardamom, you can give the banana bread an Indian twist to make it even more comforting. If you are looking for the perfect recipe for banana bread to make in your Indian kitchen, then you have come to the right place. This recipe shows you how to make a perfect banana bread with the twist of Bournville dark chocolate that takes the pleasure to a whole new level. Complemented with spices and Indian essence, this recipe is perfectly aligned with the needs and tastes of Indian platter. At the end of this recipe, you will find some baking tips especially for the Indian kitchen by keeping in mind the humidity, regional flavors, and equipment that are easy to acquire. Follow the step by step recipe below and bake this irresistible Bournville banana walnut bread easily in your kitchen.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ tsp baking soda
• 1 tsp baking powder
• ¼ tsp salt
• ½ tsp cinnamon powder
• 3 medium ripe bananas, mashed
• ½ cup refined oil or melted butter
• ½ cup brown sugar or jaggery powder
• 2 eggs or ½ cup curd for eggless
• 1 tsp vanilla essence
• ½ cup chopped Cadbury Bournville dark chocolate
• ½ cup chopped walnuts
• 1 tbsp flour to coat chocolate & nuts

Method:

Step 1: Prepare

Set the oven to 180°C for preheating. Take a loaf tin and grease it with butter or oil followed by a flour coating. You can also line the loaf tin with parchment paper.

Step 2: Mix Dry Ingredients

Sift together flour, baking soda, baking power, salt, and cinnamon in a large bowl. Mix it well.

Step 3: Combine Wet Ingredients

Take another bowl and mash bananas in it with the help of a fork. Add sugar, oil or melted butter, eggs or curd, and vanilla to it. Mix well until you get a smooth batter.

Step 4: Fold It All Together

Now combine both the wet mixture and dry mixture. Gently add dry ingredients into the wet mixture and fold slowly. Be careful not to overmix, fold it just until the ingredients are well blended. Now add chopped walnuts and Bournville dark chocolate into this batter and combine until well distributed.

Step 5: Bake

Pour the prepared batter into the greased and lined loaf tin and tap it gently to remove air bubbles and level it. Bake it at 180°C for 40–50 minutes. After 40 minutes, check the doneness with a toothpick by inserting it in the center of the loaf. If it comes out clean then the cake is done. Cover it with a foil on top if you see the load browning too fast.

Step 6: Serve

Once baked, let the loaf sit at room temperature before unmolding, then transfer it onto a wire rack to cool completely. Garnish it with melted chocolate ganache and serve warm.

Baking tips for Indian Kitchen:

1. Hacks for Humidity: If the weather is slightly humid, use a little less bananas to avoid the bread from being soggy. Add 1 tablespoon of milk powder or oats to absorb excess moisture.
2. OTG Settings: If you are using an OTG to make the banana bread, use both the top and bottom rods with the fan on. Place the loaf tin on the middle rack to bake the bread evenly.
3. No Oven? Use Pressure Cooker: Pressure cooker can become a perfect makeshift oven when you don’t have a regular oven at home. For this, preheat the empty pressure cooker for 10 minutes without the whistle and gasket. Add salt to the bottom of the cooker and place a wired stand over the salt. Place the loaf tin on the stand and cover the cooker to bake on low flame for 60 to 70 minutes. Check doneness with a toothpick.
4. Cool Before Cutting Let the banana bread rest for about 20 minutes in the tin before removing it. After that, remove the bread and let it rest on a wire rack. Cut it after it becomes cool enough to eat. Cutting it while it is still hot will make it crumble.