Whole wheat Banana loaf – full proof

Do you trash your ripe banana? I too did the same for long years. But recently found this recipe. This is not my recipe I got it from FB had made few change’s. So thanks to that person. I just couldn’t recall from were I got which group. Apologise for that. This loaf is simply superb plus healthy . One wouldn’t regret for eating this. I serve this to my kids in many different forms.


4 ripe banana

1 tsp baking powder

1/2 tsp baking soda

1/2 cup sugar

1 tsp vanilla essence

1 1/2 cup wheat flour

10 Tbsp vegetable oil

3-4 Tbsp choco chips

Pinch salt


Preheat the oven. I am using convection . If oven 180 degree for 15 minutes.

Seive wheat flour , baking powder , baking soda and salt. In another bowl mash banana. Once done add oil followed by sugar. Stir it till oil blend . Add vanilla essence to it . Again give a good stir. Now add dry ingredients to it and also add choco chips and mix well. Note texture would be like dough so don’t worry. Meanwhile take a bread box or baking tray in which you are gonna bake. Either grease the tray or use parachment paper and add dough to it and spread evenly. Now bake it at 180 degree for 45-50 minutes untill tooth pick comes out clean. Serve hot or Cool down and cut into slices and serve with brewed coffee. You can also top it with chocolate syrup and serve. Cheers and stay healthy.


Basic Eggless Sponge Cake(stove)

I love baking cake so tried many recipes and this one came out very well, whenever I tried. Every baker has basic cake recipe which he uses as a base of all cake . Mine is this one.


  • 2 cups (280gm) all purpose or plain flour (Maida)-cake flour can be used.
  • 1 cup (400 gms) sweetened condensed milk (I used amul Mithai mate small tin)
  • 1/2 cup (60ml) softened butter (I used Amul butter salted small)
  • 2 tsp baking powder
  • 1 tsp baking soda (soda bi-carb)
  • 1 tsp Vinegar(optional but will bring great texture in your cake)
  • 2 tsp vanilla essence
  • 1 cup ( about 125ml) Milk or water(for vegan, add water)-can be added more or less to adjust consistancy of batter
  • Sugar can be added if needed but condensed milk is sweet enough to make cake perfect


Sift the flour along with Baking powder and Soda together in a bowl.In another bowl, mix the condensed milk, butter, vanilla essence along with milk(or water).Stir well until combined. Now add all mixed dry ingredients to wet one and mix gently.The batter should be of a dropping consistency. Pour this into a greased cake pan.


Preheat Oven at 350F (about 180C). Place the tray on middle rack in preheated oven.Bake for 10 minutes and then reduce the heat to 300F (150C) and bake for another 15 is ready when the cake starts leaving the sides of the pan, get a brown tinge. to check insert a toothpick in the center of the cake and it should come dry and clean.Remove from the Oven. Let it sit for few minutes (about 5 minutes). Invert it upside down (so that the bottom is now on top) on a plate. The cake is ready.


Preheat the kadai or pan along with 1/2 cup salt for 1-2 minutes on full high flame (I am using Kadai).  Check if the kadai is ready by touching the lid if its hot enough for your palm then its ready for cake pan to go in. Reduce the flame to sim (high sim).Check after 40 minutes by inserting toothpick in the center of the cake and it should come dry and clean. Remove from stove.Let it sit for few minutes (about 5-10 minutes). Invert it upside down (so that the bottom is now on top) on a plate. The cake is ready. This cake topping was done by my kids. They love cake and always ask me for that. They added hershey chocolate syrup , gems, chocolate sprinkles and store bought sugar flowers. You can do your own icing .

Flammkuchen ( Brother of Pizza ;) )

Eat it as a snack or add a green salad or make it sweet .This recipe is from an area in France that is at the border of Germany and used to belong to Germany. The dish is popular in both countries and there are as many variations as families that make it.


For Dough

500 g flour

7 g salt

7 g active dried yeast

320 g warm water

1 Tbsp  olive oil

For Toppings


220 grams of  sour cream

200 grams of yogurt

Black pepper ( as per taste)


Nutmeg Powder

1/2 bowl of chopped Capsicum

Chili Flakes ( optional )


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Mix all the ingredients of dough and knead it well for 10 mins until you get soft, stretchy and velvety dough. Now place the dough in a big bowl and cover it and rest it for 2 to  4 hours at room temperature.( you have to take big bowl since the dough will double as you have the yeast.) or you can store it overnight in the fridge and  use it next day.

Preheat the oven for 30 mins at max temperature before baking. In the mean while divide the dough into small equal size balls.. and let it rest for another 10 mins on the counter. After 10 mins take one of the dough ball and roll it in the circle or oval shape as you like.. the thickness should be about 2-3 mm and then transfer them to baking sheet. Repeat the same with the rest of the dough balls.

In a bowl mix fresh cream and yogurt in a small bowl, add the nutmeg, salt and pepper and mix well.

Now evenly and generously spread the mixture of fresh cream and yogurt on the base leave  a small border around the edge so that it will turn into golden brown in color, then add rest of the toppings.  Do the same on the other base as well. ( If you are going to bake only one at a time then add the toppings mixture one by one otherwise it will become soggy ) Now put it in the oven and bake at 180 degree for about 12 mins or until the edges are golden brown in color and the base is crisp.   Serve immediately once it’s ready .


Once you have kneaded the dough and if the dough is still sticking to your hand add little flour and then mix it..

Traditionally chili flakes are not added in this recipe… but Since I like spicy I added it.. 🙂 and also I have roasted for about 15 mins.. which made it really crisp…


Eggless yogurt Chocolate cake


1 cup Curd

2 cups Maida

3/4 cup Milk ( 11.5 Tbsp approx) luke warm

3/4 cup (96 gram) castor sugar

1 Tsp Baking powder

3/4 Tbsp (2.25 Tsp ) Baking Soda

1 Tsp Vanilla essence

1/2 cup butter room temperature

6 Tbsp Cocoa


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step 1 :Sieve maida, baking soda ,baking powder and cocoa powder in a bowl then to add the milk and mix well.

Step 2 : In another bowl  mix butter curd and sugar until it becomes frothy.

step 3:  Now mix step 1 and step 2 mixture together and also add vanilla essence to it. ( if you find it hard to mix you can also use mixie or blender to mix it properly but make sure there are no lumps)

step 4: Preheat the oven for 15 to 20 mins. Alternatively grease the cake mold and pour the cake batter inside the mould.

Step 5:  Place the cake mould inside the oven for 15 to 20 mins at 170 degree celsius. Just check if the cake is ready by inserting the toothpick in the centre of the cake. if it comes out clean then the cake is ready. 🙂

If you have any doubt please feel free to contact us and do post your reviews and please don’t forget to SHARE with your loved ones.




Eggless Milk Bread and Pav


All purpose flour/Maida 2.5 cups
Active dry yeast 2 tsp
Warm Milk-1 cup
Sugar- 2 tbsp
Salt 1/4 tsp
Melted Butter 2 tbsp for brushing on top.


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In a bowl mix yeast and milk and keep it aside  for 10 minutes. In another bowl mix together all purpose flour, 2 tbsp butter, sugar and salt . Add milk-yeast into mixture and knead gently to form a soft dough. Cover and let it rest in a warm place  for 1 hour . After ! hour the Dough would raise. Then Punch down the dough and shape it into a loaf. Place it in a greased baking tray.Cover and keep it in a warm place for 30 minutes. It should get doubled in size. Bake it for 25-30 minutes or until golden brown at 375 F or 190 c convection. Stove cooking may take 40-45 minutes. Remove from oven and brush melted butter on top.Let it cool for some time then cut and serve with butter.

Stove cooking direction

After placing tray, begin on medium high flame for 5 minutes then medium to low . Check after 20-30 mins large or round loaves is ready . Sometime it may take 40-45 mins.


I used aluminium muffin moulds for Pav. For bread loaf you can also use your desired shape of long moulds.

If you have any doubt please feel free to contact us and do post your reviews and please don’t forget to SHARE with your loved ones.

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