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1.5 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
3/4 cup sugar (brown/white)
2/3 cup oil
1 tsp vanilla essence
1/2 cup choco chips
1/4 cup milk (if required)

For Icing:
1 cup whipped cream
2 tbsp nutella

Sift whole wheat flour, baking soda and baking powder. Keep aside.

Take 2 large bananas. Mash them and keep aside.

In a bowl, mix sugar, oil and vanilla essence. Beat it well till sugar dissolves.
Add mashed banana in it and mix well. Now add sifted flour mix in it.

Add milk if batter is very thick. Mix well and add choco chips.

Grease baking tray. Pour batter in it.

Bake it in pre-heated oven at 180° for 20-25 minutes.

De – mould ready cake and let it cool down to room temperature.

For Icing:
Mix 1 cup whipped cream and 2 tbsp Nutella.
Pour it in icing bag and decorate with banana pieces and choco chips.


1. Sift 1.5 cup whole wheat flour, 1 tsp baking powder and 1 tsp baking soda. Keep aside.

2. Take 2 large bananas.

3. Mash well.

4. In a bowl, mix together sugar, oil and vanilla essence.


5. Mix mashed banana in it.

6. Add this mixture in sifted flour.

7. Add 1/4 cup milk.

8. Fold well and choco chips.

9. Pour batter in greased mould. Bake it for 20-25 minutes.

10. After 20 minutes. Let it come down to room temperature.

11. In 1 cup whipped cream add 2 tbsp of nutella and mix well.

12. Put it in icing bag.

13. Decorate with banana pieces and choco chips.

Highlands Bar & Grill in Birmingham was named America’s most Outstanding Restaurant at the James Beard Foundation Awards in Chicago on Monday night. Highlands pastry chef Dolester Miles was also named best in the country, making the restaurant the runaway winner at the awards. A panel of chefs, restaurateurs, and food journalists gave chef and owner Frank Stitt’s modern Southern restaurant the honors. The other big winner of the night was Seattle’s Edouardo Jordan, whose JuneBaby was named best new restaurant in America; he was also named Best Chef Northwest for his restaurant, Salare. “People always talk about Portland [Oregon] as the Pacific Northwest restaurant city,” said Jordan. “But they’re like the cool kid with a new name every season. Seattle is showing we are an ongoing force.” He doesn’t credit the rise of Inc. for his restaurants’s successes, although owner Jeff Bezos has dined at Salare. “Seattle has always had big companies—Boeing, Microsoft. They come in and eat, but it’s the people in the city who are making it happen. They’re more engaged than anyone gives them credit for.” The James Beard Foundation Awards recognize restaurants, wine programs, chefs, designers, restaurateurs, cookbook authors, and journalists from around the country. The awards, established in 1990, have recognized industry leaders such as Union Square Hospitality Group’s Danny Meyer and Daniel Humm and Will Guidara of Eleven Madison Park. While it may not have been a good year for such famed restaurant cities as New York and San Francisco (which won only two chef and beverage awards, including Best Service at Zuni, and the Best Chef West winner Dominique Crenn), it was a very good year for women. Gabrielle Hamilton of Prune in New York was named Outstanding Chef in the U.S, and Missy Robbins of Lilia in Brooklyn was named Best Chef New York. Forty percent of this year’s nominees were female. Women won many of the major awards, including Caroline Styne, who was named Outstanding Restaurateur for Lucques Group in Los Angeles. Forty percent of the winners of the regional chef awards were women; last year, that number was 30 percent. For the first time, voters were encouraged to consider qualities beyond food, wine, and ambiance, including respect and integrity. This follows accusations of sexual harassment against such past Beard winners as Mario Batali and John Besh.


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