Chocolate banana cake, an eggless cake made using wholewheat flour. Turns out amazingly soft and delicious.
The recipe is the same as my chocolate cake and is equally easy to make. I have added bananas to the recipe and reduced the quantity of sugar.
Chocolate and banana, the combination is a match made in heaven I feel.
Fun fact: My mother hates the flavour of banana in cakes, can’t even stand the smell or sight of it. Well, all thanks to me. She tasted chocolate banana cake when I had just started baking cakes at home almost 7 years back. The cake that I baked for her was a disaster and she said it on my face. Well, slowly and steadily learnt to bake basic cakes at home and today I can proudly share full proof recipes here.
In fact, my wholewheat chocolate cake have been tried by some home bakers too.
Coming back to this cake, it is one of my favourites and makes an excellent tea time cake. My little one loves this one equally.
But before I share the recipe, let me also share a few things about oven, temperature and baking in a pressure cooker. This is something that my readers frequently ask me.
All the ovens are different so time and temperature varies. It takes almost 60 mins for a cake to bake in my OTG and 35 mins in microwave convection mode. So you need to see what works in your oven. If you have recently started baking, start to note the temperature and time, you will slowly start getting an idea. It is also a good idea to keep the temperature low and increase the baking time when you are not sure of the time and temperature.
Since, I have never baked cakes in cooker or gas, I have no clue how it turns out.
Now let’s have a look at the ingredients below.
1 1/4 cup wholewheat flour/atta
1/2 cup sugar (you can use 1/3cup too if you want less sweet)
1/4 cup cocoa powder (use a good variety for that dark colour)
2 medium bananas (preferable over ripe)
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/2 cup oil
1 cup milk
1/2 tsp vanilla essence
Mash bananas, keep aside. Powder the sugar in a mixer grinder. Sieve together flour, salt, cocoa, baking powder and baking soda.
Take powdered sugar in a mixing bowl, add milk, oil, vanilla essence to it and whisk properly.
Add flour mixture to it and whisk again. Gently fold everything together, make sure no lumps are formed. Pour the batter in a greased baking pan and bake at 180 degrees for 35 minutes.
– Replace wholewheat flour with maida if you wish too.
– Over mixing the batter results in a dense cake. So don’t mix the batter too much after adding flour to it. 30 to 40 seconds max.
– Make sure all the ingredients are at room temperature before you start baking.
Please feel free to drop any questions in the comments below.
And If you happen to try this simple recipe, then do share a picture with me. I would be happy to feature them on my social media handles. You can connect with me on Facebook or Instagram.