Banana Almond Choco Loaf

This is one of those recipes that I noted from the internet, didn't note down the source, tried it once, then baked it again and again and again. The photograph here is one I took of the loaf I baked for a friend of mine, and I remembered to take the pic only after I'd already wrapped it in cling film. It's great to have at teatime and the kids will love it!

Ingredients

1. Refined flour or wholewheat flour           1-1/2 cups
2. Sugar                                                   3/4 cup
3. Cinnamon powder                                  1 tsp
4. Baking powder                                       1 tsp
5. Baking soda                                           1/2 tsp
6. Salt                                                       1/2 tsp
7. Butter                                                   2 tablespoon, unsalted (if using salted, then obviously avoid adding any salt)
8. Egg                                                        1
9. Egg white                                               1
10. Bananas, ripe and pureed                        2
11. Cream                                                    1/2 cup
12. Vanilla essence/extract                            1 tsp
13. Chopped almonds and chocolate chips To make 1/3rd cup (can add chocolate bits if chips aren't available).

• Grease a loaf tin with butter.
• Preheat oven to 180 C.
• Sift all the dry ingredients, except the sugar, in your mixing bowl.
• Now add the sugar.
• In another bowl, mix all the wet ingredients.
• Stir in the wet mix to the dry ingredients.
• Add the almonds and chocolate chips.
• Stir lightly. Do not overstir!
• Pour this mixture into the prepared loaf tin and bake for about 40 to 45 minutes or until a knife/fork comes out clean.
• When cool, invert from the loaf tin and keep to cool on a wire rack.
• Serve with love (but of course!)

TIPS:

You can substitute walnuts for almonds.

Broken chocolate pieces can also be substituted for chips, if they are not available.

One basic rule to remember in baking is always add the wet ingredients to the dry ingredients, not the other way round.

When baking goodies like muffins, cakes, loaves, etc., take out of the oven, cool, remove from the baking utensil and keep on a wire rack to cool, so that there will be air circulation all around.

Do not use a fan to cool!

Due to space constraints in my kitchen, I chose to buy a combination oven with microwave, convection and grill options instead of a separate OTG and microwave oven. While an OTG has its advantages for baking (the only one my mom has used all these years-you can bake two trays in the two racks), I haven't noticed any difference in the quality, color, or taste of the items I've baked in my combination oven (which of course, has a turntable instead of the racks). This is because, for baking, I am obviously not using the microwave option. I only use the convection option and this gives the same results as the conventional oven. Over the last three years, I have baked everything from cakes to muffins, cookies to savory pies, loaves and pizzas in it. Even barbecue recipes turn out really well with the grill option. So if you too have space constraints, love to bake, and would like to have the best of both worlds (maybe bake a cake and reheat it too!) then a combination oven just might be the best bet for you!