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Indian Vegetarian Recipes

Chocolate Chip Banana Bread (Whole Wheat, Eggless & Vegan)

https://www.vegrecipesofindia.com/chocolate-chip-banana-bread/

A Chocolate Chip Banana Bread that is moist with a soft crumb with gooey chocolate chips is a delight to have. And you will love this recipe which exactly delivers that.

A simple no fuss eggless, vegan baking recipe of making a quick sweet bread and that too with whole wheat flour.

The recipe is a one bowl recipe and adapted from my Eggless Banana Bread recipe. All you need are some ripe or overripe bananas. You can even add frozen bananas.

Most of my baking recipes are simple and utilize readily available pantry ingredients. This recipe falls in the same category of easy baking recipes.

I have compiled some Frequently Asked Questions which I often get on our youtube channel on my banana bread and banana cake recipe video during this time.

Frequently Asked Questions

1. Can I add all purpose flour (maida)?
Yes, you can do that.

2. Can baking powder be skipped?
Replace with an overall total of ½ teaspoon of baking soda. So do not add the extra ¼ teaspoon of baking soda mentioned in the recipe. Also add 1 teaspoon lemon juice and vinegar which will reduce the soapy aroma of the soda a bit. You can even add 1 to 1.5 teaspoons of Eno (fruit salt).

3. Can I skip baking soda?
Add a total of 1.5 teaspoons baking powder.

4. Can I skip both baking powder and baking soda?
You can skip both only if you have Eno (fruit salt). Add 1 to 1.5 teaspoons of Eno (fruit salt).

5. What if I do not have chocolate chips?
You can add some chopped nuts & dried fruits or berries like cashews, almonds, pistachios, pecans, walnuts, dried berries and many more.

6. Replacement for almond milk is?
You can use soy milk (gmo free), cashew milk, rice milk, oats milk, light coconut milk (thin or medium consistency) or any vegan milk. If you are a vegetarian, you can add dairy milk.

7. Which chocolate chips to add?
For a vegan bread you can add vegan semi sweet chocolate chips, dark chocolate chips (if you don’t mind a slight bitter taste) and cacao nibs. For a vegetarian version, add milk chocolate chips or white chocolate chips.

8. What if I do not have vanilla?
You can easily skip vanilla and add aromatic spices instead – ground ginger powder, cinnamon powder, cardamom powder, nutmeg powder & ground pumpkin spice.

9. Can I add coffee?
Yes you can. Take 1 tablespoon coffee and sift it with the flour.

10. Can I add cocoa powder?
Of course. Take 2 to 3 tablespoons cocoa powder and sift it with flour. Do note that you may need to add ¼ cup almond milk more if using cocoa powder.

10. Can I skip sugar?
Yes of course. But replace it with maple syrup, jaggery (Indian unrefined cane sugar), coconut sugar, palm sugar or any sweetener. Just do not add honey as it becomes toxic when heated.

11. Can I bake it in the microwave?
If your microwave oven has convection mode, then only you can bake the recipe using the convection mode. In a purely microwave mode, the recipe may not work.

12. What should be the temperature or time when baking in convection mode or convection ovens (oven with fan) ?
For convection baking, bake at 165 or 170 degrees celsius or you can reduce the baking time by 15 to 20 minutes.

14. Why has my chocolate chip banana bread has become dense or hard?
Most of the times when eggless quick bread or cakes become hard, it is due to too much mixing or folding of the batter. So fold with light pressure from the hands and go easy. Do not overdo the folding part.

15. Why has the bread cracked or sunk?
If the bread cracks, this could be to a very high temperature in the oven. A sunk cake would be due to uneven heat in the oven. This happens when you open the door many times, leading to cold or cool air from the room going in the oven. So only open the oven door when the bread or cake is ¾ done.

How to Make Eggless Chocolate Chip Banana Bread

1. Peel and chop 2 large bananas and add them with 6 tablespoons raw unrefined sugar in a mixing bowl.

2. Mash bananas very well with a potato masher or a fork. You can even mash both bananas and sugar in a blender.

3. Next add ¼ cup oil, ¼ cup almond milk, 1 teaspoon vanilla extract.

4. Mix very well till the mixture is homogeneous.

5. Sift 1.25 cups whole wheat flour (150 grams) with a pinch of salt, ¼ teaspoon ground cinnamon powder, ¼ teaspoon baking soda and 1 teaspoon baking powder. You can also sift the ingredients directly in the bowl containing the mashed bananas. Also preheat oven for 15 to 20 minutes at 180 degrees Celsius or 356 degrees Fahrenheit. Grease with oil or line a loaf pan ( 8 x 4 x 2.5 inches) or round cake pan (7.5 or 8 x 2 inches) with parchment paper.

6. Below is a photo of the sifted dry ingredients.

7. Now add the sifted dry ingredients to the wet banana mixture. Also add 6 tablespoons semi sweet chocolate chips (vegan). Substitute with chopped nuts if you do not have chocolate chips.

8. Using the cut and fold technique, fold gently the dry ingredients into the wet ingredients. Do not over do this step. Fold with light pressure from your hands.

9. The batter should not look gluey or doughy. It should have volume and look like a cake batter.

10. Pour in a greased loaf pan. Level neatly from the top with a spatula. Tap the pan lightly a couple of times on the kitchen countertop.

11. Bake in a preheated oven at 180 degrees Celsius or 356 degrees Fahrenheit for 35 to 45 minutes or till the top crust is golden. The timing varies from oven to oven so it can take less or more time for baking. You can use only the bottom heating element or both the heating elements if using an OTG.

12. Check the quick bread with a fork or bamboo skewer and it should come out clean.

13. Keep the sweet bread on a wired rack to cool at room temperature.

14. When completely cooled at room temperature, gently remove the bread from the pan. Serve or store in an air-tight box and refrigerate.

15. Slice chocolate chip banana bread and serve as a dessert or as a sweet snack.

 

Bread Recipes

Many of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Chocolate Chip Banana Bread (Whole Wheat, Eggless, Vegan)

Moist, soft Chocolate Chip Banana Bread made with whole wheat flour. The recipe is also eggless and vegan.

Servings (change the number to scale):10 slices or 1 loaf

(1 CUP = 250 ML)

Wet Ingredients

  • 2 large bananas or 1 and ⅓ cup chopped bananas or 280 to 290 grams bananas (with peels)
  • 6 tablespoons unrefined sugar or 60 grams raw sugar, can also use white sugar
  • 1 teaspoon vanilla extract or ½ teaspoon vanilla essence
  • ¼ cup almond milk or any vegan milk
  • ¼ cup sunflower oil or any neutral tasting oil

Dry Ingredients

  • 1.25 cups whole wheat flour or 150 grams – leveled
  • 1 teaspoon baking powder – leveled
  • ¼ teaspoon baking soda – leveled
  • ¼ teaspoon ground cinnamon
  • 1 pinch salt
  • 6 tablespoons semi sweet chocolate chips (vegan), 60 grams

Preparation & Mashing Bananas

  • Grease with oil or line a loaf pan ( 8 x 4 x 2.5 inches) or round cake pan (8 x 2 inches) with parchment paper.
  • In a bowl mash chopped bananas with sugar very well.

Sifting Dry Ingredients

  • Add oil, almond milk, vanilla and mix very well till the mixture is homogenous.
  • Sift whole wheat flour with salt, cinnamon powder, baking soda and baking powder in a tray or plate.
  • Add the sifted ingredients to the wet banana mixture.
  • Add chocolate chips. Substitute with nuts if you do not have chocolate chips.

Folding Batter & Baking

  • Fold gently. Do not over do this step.
  • Pour in the greased loaf pan. Level neatly from the top with a spatula. Tap the pan lightly a couple of times on the kitchen countertop.
  • Bake in a preheated oven at 180 degrees Celsius for 35 to 45 minutes or till a fork or bamboo skewer comes out clean.
  • Keep the sweet bread on a wired rack to cool at room temperature.
  • When completely cooled at room temperature, gently remove the bread from the pan. Serve or store in an air-tight box and refrigerate. Stays good for a couple of weeks in the fridge. You can even freeze the bread.
  • Slice chocolate chip banana bread and serve as a dessert or as a sweet snack.
  • All purpose flour (maida) can be added instead of whole wheat flour.
  • To skip baking powder add an overall total of ½ teaspoon of baking soda. So do not add the extra ¼ teaspoon of baking soda mentioned in the recipe. Also add 1 teaspoon lemon juice and vinegar which will reduce the soapy aroma of the soda a bit. You can even add 1 teaspoon of Eno (fruit salt).
  • To skip baking soda add a total of 1.5 teaspoons baking powder.
  • To skip both baking powder and baking soda add 1.5 teaspoon of Eno (fruit salt).
  • Instead of chocolate chips add some chopped nuts & dried fruits or berries like cashews, almonds, pistachios, pecans, walnuts, dried berries etc.
  • For replacing almond milk substitute with soy milk, cashew milk, rice milk, oats milk, light coconut milk (thin or medium consistency) or any vegan milk. If you are a vegetarian, you can add dairy milk.
  • Chocolate chips can range vegan semi sweet chocolate chips to dark chocolate chips (if you don’t mind a slight bitter taste) and cacao nibs. For a vegetarian version, add milk chocolate chips or white chocolate chips.
  • No Vanilla, no problem. Add aromatic spices instead – ground ginger powder, cinnamon powder, cardamom powder, nutmeg powder & ground pumpkin spice.
  • To skip sugar replace it with maple syrup, jaggery (Indian unrefined cane sugar), coconut sugar, palm sugar or any sweetener. Just do not add honey as it becomes toxic when heated.
  • If the chocolate chip banana bread has become dense or hard then it is due to over mixing or too much folding of the batter. So fold with light pressure from the hands and go easy. Do not overdo the folding part.

Nutrition Facts

Chocolate Chip Banana Bread (Whole Wheat, Eggless, Vegan)

Amount Per Serving

Calories 204 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 3g19%

Cholesterol 1mg0%

Sodium 41mg2%

Potassium 230mg7%

Carbohydrates 28g9%

Fiber 3g13%

Sugar 13g14%

Protein 3g6%

Vitamin A 15IU0%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin B12 1µg17%

Vitamin C 2mg2%

Vitamin E 2mg13%

Vitamin K 1µg1%

Calcium 37mg4%

Vitamin B9 (Folate) 11µg3%

Iron 1mg6%

Magnesium 43mg11%

Phosphorus 110mg11%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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Indian Vegetarian Recipes

Coconut poli recipe- with wheat flour

Coconut poli recipe – with wheat flour – Kayi holige, Coconut puran poli thengai poli, Coconut obattu recipe – Sweet flatbreads stuffed with coconut and jaggery-based filling. Thengai poli with full video and step-by-step pictures.

First I want to share very happy news with you all. It’s Jeyashri’s kitchen’s 12th anniversary. The journey started on August 19 2009 and with all your constant support, we are now stepping into the 13 th year of blogging. Jeyashri’s kitchen has over 1300 plus vegetarian recipes which I learnt from my grandmother, mom, mother-in-law, relatives, friends, friend’s mom and many more people.

The quench to learn new recipes and share them in Jeyashri’s kitchen is the major key that keeps me going in this journey. I extend my thanks and heartfelt gratitude to all my readers for supporting me and looking forward to the same in the coming up years as well.

Coconut poli recipe I have already posted in Jeyashri’s Kitchen many years back. I always wanted to try it out with wheat flour. Though I have posted Maharastrian style puran poli, it is more like a sweet poornam stuffed paratha. I want to make coconut poli with wheat flour using the traditional method of patting the polis with fingers.

My mom is an expert in making polis and she always makes poli in bulk. The softness of her poli, I haven’t seen that anywhere. She inherited that from my grandmother who also does poli extremely well. I have posted my amma’s version of Paruppu poli in Jeyashris kitchen a long time back. But that is using maida flour.

When I decided to make a sweet post for Jeyashri’s Kitchen anniversary, my mind wanted to post this recipe only. As avani avittam and Varalakshmi nombu are coming up, I thought this is the perfect time to share this coconut poli recipe with wheat flour. I called up my mom and asked her the tips and followed the same.

The poli turned out extremely well and I felt so happy that I recreated the closest texture of her polis.

Also, check out

Coconut poli recipe with wheat flour

Coconut poli

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Coconut poli with wheat flour

Soft polis made using whole wheat flour and stuffed with coconut and jaggery poornam
Course Sweet, Traditional sweet
Cuisine Indian
Keyword Festival recipes, South Indian festival, sweets
Prep Time 40 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 polis
Author Jeyashri suresh

Ingredients

  • ½ cup whole wheat flour
  • ¼ tsp salt
  • ½ tsp turmeric powder
  • 7 tsp sesame oil
  • Water to make the dough
  • Ghee as needed to make the poli

For the poornam

Instructions

  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.

Meanwhile, let’s make the poornam.

  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
  • Allow this to cool completely.
  • Make the dough into lemon sized balls.
  • Also, make the poornam also into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.

Video

Notes

  1. You can store this in the refrigerator and reheat and serve this the next day.
  2.  The same coconut poli poornam can be used for making kozhakattai too.
  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
wheat flour poli
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.
wheat flour coconut poli
  • Meanwhile, let’s make the poornam.
  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
thengai poli
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
coconut poli
  • Allow this to cool completely.
  • Also, make the poornam also into lemon sized balls.
  • Make the dough into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
thengai poli
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
Thengai poli
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
Obbatu recipe
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.
Thengai poli recipe

Notes:

  • You can store this in the refrigerator and reheat and serve this the next day.
  • The same coconut poli poornam cane be used for making kozhakattai too.

The post Coconut poli recipe- with wheat flour appeared first on Jeyashri’s Kitchen.

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