Chocolate Banana Dates Walnut Loaf

If you are a chocolate lover you'll love this cake and there are many healthy ingredients hidden which kids don't love to eat alone, like slightly overripe bananas, dates and walnuts. At least my kids run out seeing them, so when I saw few over ripe bananas on the self, I jumped on to making this cake. I used 80% date syrup and 20% sugar to sweeten the cake. I added walnut because walnut goes exceptionally well with chocolate banana cake/loaf. The taste was distinguishably extraordinary. Everyone liked the cake and the nice thing about this cake is kids won't get the taste of banana or dates and will enjoy the chocolatty flavour in it. The cake stays soft and moist for days, it has at least 3-4 days self-life(outside the refrigerator) and can keep for 7-10 days in refrigerator. But I assure you, you won't be able to resist for that long. Pair a slice of this loaf with a hot cup of coffee this monsoon and enjoy the monsoon something differently. Any way, let's see what all you need.....

You Need ::

Ripe banana : 2
APF/All Purpose Flour(maida) : 1/2 cup
White Flour(atta) : 1/2 cup
Butter : 1/2 cup, in room temperature Egg : 2
Date Syrup : 1/2 cup
Sugar : 2 tblsp.
Vanilla essence : 1 tsp.
Cocoa Powder : 1/2 cup

Baking Powder : 1 tsp.
Baking Soda : 1/2 tsp.
Salt : a pinch
Milk : 1/2 cup or as needed

Walnuts : 1/2 cup, chopped

How To :

Mash the bananas with the back of a fork, keep aside. In a deep bowl, cream butter and sugar together, in there add dates syrup and mashed banana. Mix well together. Add vanilla essence and just give a good stir. This is your wet mixture.
In another bowl, take APF, wheat flour and cocoa powder. Add in baking powder, baking soda and salt. Mix these dry ingredients very well. This is a very crucial and important step for making a soft textured cake/loaf. Now add these flour mixture into the wetmixture bowl little at a time and mix well. Add the milk as needed to make a creamy batter. Do not overmix. Just when all your dry ingredients are well mied wih the wet ingredients and you have a creamy batter, you are done. Add half of the chopped walnuts into the batter and keep the half to sprinkle on top of the cake.
Pre heat your oven to 180 degreeC. Grease a loaf pan or any baking pan with butter/oil and dust with flour all over the pan, dust off the excess flour. then pour the prepared batter into the pan. Sprinkle rest of the chopped walnuts on the top of the cake. Decprate as you wish. Place in middle rack of your oven and bake for 45-50 minutes or until a wooden skewer inserted in the middle of the cake, comes out clean. Keep in the oven until cake cools down itself.
Then remove from the pan when cake cools down completely. Enjoy the chocolatty goodness with the flavour of dates and heavenly roasted walnuts.