Chocolate Banana Bread

CORNFLAKES TOPPING: >> Gently mix cornflakes with horlicks powder and melted butter, while making sure that the flakes are not crushed. >> Toast them in a preheated oven at 140C for 10 min. Give them a shake after 1st 5 min. Allow them to cool to room temperature. CHOCOLATE BANANA BREAD: >> Sift in flour, cocoa powder, baking powder and baking soda in a bowl and whisk it. >> Add in the warming spices and mix well. >> Cream butter in another bowl until pale and fluffy. >> Add in oil, sugar, condensed milk, yogurt, coffee powder and vanilla extract and whisk it. >> Add in the banana puree and mix well. >> Add the dry mixture into the wet mixture in 3 batches. >> Transfer the batter into 2*(9''*5'') loaf tins. >> PREHEAT -- 170C for 10 min. >> BAKE -- 170C for 60-70 min. >> Do NOT demold the cakes. CORNFLAKES CARAMEL TOPPING: >> Spread sugar evenly in a heavy-bottom saucepan and let it melt on medium flame, with minimal stirring. >> Add cream, while stirring continuously, followed by butter. >> Cook the mixture further until it reaches 120C or until a small amount of the mixture dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. >> Take it off the heat, add in the vanilla extract and transfer in the cooled toasted cornflakes. Mix gently to not crush the flakes. >> Divide the topping over each of the 2 cakes, and press it gently to create an even surface. >> Let it cool down to room-temperature before digging in.