Last year, three lovely young girls came to me for baking class. They just wanted to learn some basic baking dishes. They enjoyed the classes and they even baked a wonderful b’day cake for their father, later on.
With the number of cooking videos and recipes floating around on the web, I’m seeing more and more teenagers getting interested in baking. I’m not sure whether the same interest is there when it comes to general cooking ;)
So, now that the summer holidays is starting for kids, I thought I’ll share a baking recipe, which is simple, easy and fun to make, so that you can try it with your kids. This recipe is very simple and straightforward, you don't need any fancy gadgets or even electric beaters.
I decided on a chocolate cake recipe, since it seems like a universal favorite cake, especially for kids. Also, I was on the lookout for a great Chocolate Banana Bread Recipe. Well, this recipe has both chocolate and banana and it pairs wonderfully.
This is a moist cake, which is not too sweet, so you can even have it for breakfast. Add a scoop of your fav ice cream or some whipping cream and you’ve a great dessert for lunch. Not to forget, a big slice of this cake will make your evening coffee / tea extra special!
Here is the recipe…
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside…
In a large bowl, mash the ripe bananas with a fork…
Add the melted butter and oil and stir until combined…
Stir in the brown sugar, egg, and vanilla extract. Stir until smooth…
Stir the dry ingredients into the wet ingredients, don’t overmix…
Stir in 3/4 cup of the chocolate chips…
Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 60-65 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter…
Recipe adapted verbatim from here
Also Check out Banana Bread With Chocolate Chips and Moist Banana Cupcake With Caramel Icing
Ingredients
- 1 cup Plain flour
- 1/2 cup Dutch process cocoa (I used regular cocoa powder)
- 1 tsp Baking soda
- 1/2 tsp Salt
- 3 large Ripe bananas (1 1/2 cups mashed (I used 2 large Bananas, refer notes))
- 1/4 cup Unsalted butter ((57 gms, measured before melting), melted and slightly cooled)
- 1/4 cup Canola vegetable oil, or melted coconut oil ( (I used sunflower oil))
- 3/4 cup Packed light brown sugar
- 1 large Egg (at room temperature)
- 1 tsp Pure vanilla extract
- 1 cup Semisweet chocolate chips (divided)
Instructions
- Preheat your oven to 350°F / 175 C, 10 mins before baking. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
- In a large bowl, mash the ripe bananas with a fork. Add the melted butter and oil and stir until combined. Stir in the brown sugar, egg, and vanilla extract. Stir until smooth.
- Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in 3/4 cup of the chocolate chips.
- Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 60-65 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter.
- Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
- Note-the bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.
