ACCIDENTAL SUCCESS / DISCOVERY😀
I get very very excited when I see riped bananas because the next thing I am doing is baking a banana walnut bread using those….Riped bananas give a very good flavour to the cake. Today morning was one of those mornings when my perfectly riped bananas were ready for going into a cake 🤗🤗. So I get up in the morning (6 am), freshen up (6.15 am) and enter my kitchen (6.16 am) like a Ninja to bake my most favourite cake🎂. Everything is going perfectly fine, my batter is ready, my oven is pre-heated and now it’s time to mix the bananas n here comes the moment of truth. Overnight these bananas have ripped way too much and are kind of spoilt now…Hence banana bread will not have its key ingredients 🙄🙄 🙁😢 the next thing I am doing is searching for an alternative…My chocolate chips came to my rescue 😀😀 Dumped half a cup of these in the batter and here comes my choco chips cake 😁😁
- All-purpose flour – 3/4 cup (65 grams)
- Whole wheat flour – 3/4 cup (65 grams)
- Baking powder – 2 teaspoons
- Baking soda – 1/4 teaspoon
- Cinnamon powder – 1 teaspoon
- Salt – a pinch
- White or brown sugar – 3/4 cup (take 1 cup sugar if you like your cake to be sweeter)
- Eggs – 3 (room temperature)
- Refined oil – 1/2 cup (60 ml)
- Vanilla essence – 1 tablespoon
- Choco chips – 1/2 cup
- Pre heat the oven at 170 degree celsius. Grease a 7-inch round or 9×4-inch baking tray either with butter or oil
- In a bowl, sift the dry ingredients – all purpose flour, whole wheat flour, baking powder, baking soda, cinnamon powder & salt
- In another bowl, add oil and sugar & whisk it well. Stir in eggs one at a time. Add vanilla essence & mix
- Add the dry ingredients to wet ingredients & mix it gently using a spatula. Fold in choco chips & mix again.
- Transfer the batter into the tin. Sprinkle some choco chips on top.
- Bake it for 35-40 minutes at 170 degree celsius or until a skewer inserted in the center comes out clean.
- Once baked, allow it to cool before taking it out of the tin