No products in the cart.
Eggless Whole Wheat Chocolate Banana Cake
AuthorMeg's KitchenBanana Cake, often also made in a loaf shape and called Banana Bread, is an all time favourite tea cake. We've taken the recipe a notch above and added chocolate to it. Now get your overripe bananas and put them to good use.
1 cup All-Purpose Flour/ Whole Wheat Flour
2 tbsp Dark Cocoa Powder
¼ tsp Cinnamon
1 tsp Baking Powder
½ tsp Baking Soda
Salt - To Taste
⅓ cup Castor Sugar
¼ cup Butter
⅓ tbsp Milk (may need 2 tbsp more in case using Whole Wheat Flour)
1 tsp Vanilla Essence
2 Ripe Bananas (Medium)
2 tbsp Chocolate Chips (Optional)
1
- Pre-heat the oven to 170 degrees.
- Line a 5-inch or 6-inch pan with melted butter and flour or parchment paper.
- Sift together in a bowl, all the dry ingredients – flour, cocoa, cinnamon, baking powder, baking soda and salt. In case using chocolate chips, add now and mix well. Keep aside.
- Take the butter and sugar in another bowl and whisk (try to use a hand mixer) till creamy, light and fluffy.
- Now add the milk and vanilla essence to your creamed butter and mix.
- Go ahead and add mashed bananas to the wet bowl and mix.
- Start adding your dry flour mix to the wet bowl in 2 parts. Using a spatula and cut and fold method, gently incorporate all of the dry mix into the wet mix, till you do not see any dry flour bits remaining. Do not overmix.
- Transfer the mixture into the tin.
- Bake in the centre rack of the oven for 25-30 minutes or till the skewer poked into the centre of
- the cake comes out clean.
- Remove the cake and cool for 5-8 minutes, then unmould gently.
- Cover the cake and let it cool completely before you slice.
- Serve warm with ice cream or chocolate sauce.
NOTE
2
This cake stores well for 2 days outside and upto 1 week in the refrigerator!!
Like us on: Facebook
Follow us on: Instagram
Ingredients
1 cup All-Purpose Flour/ Whole Wheat Flour
2 tbsp Dark Cocoa Powder
¼ tsp Cinnamon
1 tsp Baking Powder
½ tsp Baking Soda
Salt - To Taste
⅓ cup Castor Sugar
¼ cup Butter
⅓ tbsp Milk (may need 2 tbsp more in case using Whole Wheat Flour)
1 tsp Vanilla Essence
2 Ripe Bananas (Medium)
2 tbsp Chocolate Chips (Optional)
Directions
1
- Pre-heat the oven to 170 degrees.
- Line a 5-inch or 6-inch pan with melted butter and flour or parchment paper.
- Sift together in a bowl, all the dry ingredients – flour, cocoa, cinnamon, baking powder, baking soda and salt. In case using chocolate chips, add now and mix well. Keep aside.
- Take the butter and sugar in another bowl and whisk (try to use a hand mixer) till creamy, light and fluffy.
- Now add the milk and vanilla essence to your creamed butter and mix.
- Go ahead and add mashed bananas to the wet bowl and mix.
- Start adding your dry flour mix to the wet bowl in 2 parts. Using a spatula and cut and fold method, gently incorporate all of the dry mix into the wet mix, till you do not see any dry flour bits remaining. Do not overmix.
- Transfer the mixture into the tin.
- Bake in the centre rack of the oven for 25-30 minutes or till the skewer poked into the centre of
- the cake comes out clean.
- Remove the cake and cool for 5-8 minutes, then unmould gently.
- Cover the cake and let it cool completely before you slice.
- Serve warm with ice cream or chocolate sauce.
NOTE
2
This cake stores well for 2 days outside and upto 1 week in the refrigerator!!
Notes
