Recipe by Chef Of The Fortnight: Aditi Kohli, Chef – owner at ‘Papillon Cupcakes and More, Delhi.“I personally love good banana bread with a cinnamon flavour and the textural crunch of walnut nuts in it. This is a slightly healthier version where you can use whole wheat flour in place of regular flour. Have it for breakfast or tea time or just as a snack on the go. It’s perfect in every sense. Add some caramel sauce or vanilla ice cream and you have a dessert!” says Aditi

INGREDIENTS: For Banana Bread

– Whole wheat flour (sifted well): 1 3/4 cups

– White sugar: 3/4 cup

–  Brown sugar: 3/4 cup

– Bananas (mashed): 1 cup (3nos.)

– Vegetable oil: 1/2 cup

–  Buttermilk: 1/3 cup

– Mix yoghurt with water 1:3 ratio

– Eggs: 2 nos.

– Vanilla extract: 1 teaspoon

– Baking soda: 1 teaspoon

–  Cinnamon: 1 teaspoon

Cinnamon Crumble Topping: (Optional)
– oats: 1/2 cup

– Brown sugar: 1/2 cup

– Unsalted butter (softened): 4 tablespoons

– Cinnamon: 1 teaspoon

METHOD:

– Using your KitchenAid Stand Mixer or the KitchenAid Hand Mixer whisk the eggs, buttermilk and oil together. Mix well and set aside.

– Add flour, salt and baking soda and cinnamon to a separate bowl. Stir to mix the ingredients well and set aside.

– Peel and mash bananas with a fork.

– Add white sugar, brown sugar, mashed bananas and vanilla to the egg mix. Stir until it’s mixed well. Add flour mix and stir well until ingredients are mixed.

– Pour bread mixture into a greased 9×5 pan.

– For the crumble topping. Add brown sugar, flour and cinnamon to the softened butter. Mix until the mixture begins to look lumpy. I find that mixing with a fork helps. Break up larger pieces with fingers if needed. Sprinkle the topping evenly all over the banana bread mix.

– Bake at 170 degrees Celsius, for 75-85 minutes, check with a toothpick to make sure the inside is done.