Marbled Banana Bread

There has been a nasty bug going around and every toddler I know has succumbed to it. T too was not spared. He’s been battling a chesty cough and a fever, and the meds make him want to not eat a thing. He keeps asking for food but the second he puts it in his mouth it’s out on the floor. The only thing he is willingly eating is buttered toast. So I decided to combine two of his favourite things, banana and cocoa and bake him a marbled banana bread. All in hope to jump start his taste buds a little.

Here’s what you will need:

1. 1/2 Cup ragi (finger millet) atta

2. 1/2 Cup all purpose flour

3. 1 Cup organic sugar

4. 2 Ripe bananas

5. 2 Eggs

6. 2 Tablespoons of milk

7. 3/4 Cup unsalted butter

8. 1 1/2 Teaspoon baking powder

9. 1/3 Cup unsweetened cocoa powder

10. 1 Teaspoon vanilla essence

11. 1/2 Teaspoon cinnamon powder

12. Two pinches of salt

Method:

1. For the Chocolate batter:

2. In a mixing bowl, sieve the Ragi flour, cocoa powder, salt and half of the baking powder

3. Add in the cinnamon powder and half of the sugar

4. Then add in one teaspoon of milk, one egg and half of the unsalted butter

5. Beat the batter until smooth

6. For the Vanilla batter:

7. In a mixing bowl, sieve the All-purpose flour, salt and the remaining half of the baking powder

8. To this add another egg, the banana mash and the remaining butter

9. Add in a few drops of the vanilla essence and the remaining sugar

10. Mix in the all purpose flour with the rest of the baking powder and a pinch of salt

Baking:

1. Grease and dust the baking mould with some flour. Then pour the two batters into the mould to create the marbled effect. Do not mix the two batters together

2. Bake on 200°C for about 30 mins, checking intermittently

3. Serve warm or lightly toasted with honey, maple syrup, cream cheese or butter

PS: The batter I made was less than the mould would’ve needed so the bread wasn’t as high as I’d have liked it to be. 🙂

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