Eggless Whole Wheat Chocolate Banana Cake

1. Pre-heat the oven to 170 degrees.
2. Line a 5-inch or 6-inch pan with melted butter and flour or parchment paper.
3. 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.
4. Take the butter and sugar in another bowl and whisk (try to use a hand mixer) till creamy, light and fluffy.
5. Now add the milk and vanilla essence to your creamed butter and mix.
6. Go ahead and add mashed bananas to the wet bowl and mix.
7. 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.
8. Transfer the mixture into the tin.
9. Bake in the centre rack of the oven for 25-30 minutes or till the skewer poked into the centre of
10. the cake comes out clean.
11. Remove the cake and cool for 5-8 minutes, then unmould gently.
12. Cover the cake and let it cool completely before you slice.
13. Serve warm with ice cream or chocolate sauce.

This cake stores well for 2 days outside and upto 1 week in the refrigerator!!