Breakfast is definitely the most important meal of the day and I take it very seriously! Chocolate…Banana…Butterscotch…Wholewheat…really serious…and its vegan! A win-win for everyone 😉
Call it a breakfast bread..banana bread…banana & butterscotch cake..anything you prefer..trust me, the taste won’t stop you from eating one slice after another..😛 specially kids..they will enjoy these at anytime of the day..my 9 year old nephew couldn’t stop even after 3-4 slices! ❤️😁
These bars are healthy..though they have a chocolate quotient…like all my cakes do..but these are vegan..(no eggs-milk-butter) and made with wholewheat flour. I have added a very little quantity of APF (maida) which can be easily omitted altogether.
Let’s get on with the recipe…
Yield: One 8″ by 8″ square cake
Equipment: a large mixing bowl, a spatula, measuring cups / spoons, a sieve, cooling rack, cake tin, a skewer / toothpick
2 cups wholewheat flour
2 tbsp APF (maida)
3 nos large overripe bananas (mashed / puréed)
1 + 1/2 tsp baking pwd
1/2 tsp baking soda
1/2 cup castor sugar
1/2 cup refined oil
1 pinch each of cinnamon and nutmeg pwd (optional)
3 tbsp unsweetened cocoa pwd
1/2 tsp vanilla extract
2-4 drops butterscotch essence (optional)
1/4 cup butterscotch chips / balls
Preheat the oven @ 180’C for about 10-12 mins. Prepare the cake tin by greasing it with some oil and sprinkle some flour as well.
While that’s happening, take the banana purée in a large mixing bowl, add nutmeg & cinnamon pwd..mix it well using a spatula. Stir in the sugar until well incorporated. Now sieve in the flours, baking pwd, baking soda & the cocoa pwd. Mix everything well. Now pour in the oil and the extracts. Give everything a good mix to make smooth & lump free batter. But don’t over mix it..else it’ll give you a very heavy bread / cake.
Pour the batter into the prepared tin and bake for about 10 mins. Remove the tin out of the oven using a mitten (be careful for the oven will be too hot) & sprinkle the butterscotch chips/ balls on top and put the tin back in the oven ( we do this to avoid the chips from sinking and settling at the bottom). Bake for another 20 mins approximately or until a skewer pierced in the centre of the bread / cake, comes out clean.
Remove from the oven and cool for 10 mins, then invert on a cooling rack to demould the cake / bread and cool for another 15-20 mins. Slice and serve! 😉 that’s it…
(P.S. You can add walnuts, pecans, raisins etc as well to the cake batter)
Shelf life: 3-4 days at room temperature & 4-5 days in the fridge