Eggless Chocolate Banana Cake Recipe

Eggless Chocolate Banana Cake Recipe with step by step pics and a short Youtube video. If you like my video, please do SUBSCRIBE to my channel ‘Asmallbite’. This cake is moist, tender, and chocolatey, infused with banana flavor, also sweet, but not overpowering. Since bananas go so well with chocolate, it’s a match made in heaven and tastes amazing too. It is also super easy to make, just gather up the ripe bananas, mash them, combine the wet and dry ingredients and bake it, that’s all. I have already shared Banana Cake and Chocolate Cake separately in my blog, but this one is a medley of both, with a flavor of cocoa powder, loaded with choco chips, so a double delight with crunchy walnuts too.

Check my other Eggless Cake Recipes like
1. Vanilla Sponge Cake
2. Orange Sponge Cake
3. Dates Cake
4. Atta Jaggery Cake
5. Butter Cake
6. Carrot Cake

Chocolate Banana Cake

Eggless Chocolate Banana Cake Recipe

Priya Santhamohan

Eggless Chocolate Banana Cake Recipe is moist, tender, and chocolatey, infused with banana flavor, also sweet, but not overpowering.

Print Recipe Pin Recipe

Prep Time 10 mins

Baking Time 35 mins

Total Time 45 mins

Course Baking, Cake Recipes

Cuisine World

Servings 1 Loaf

Calories 130 kcal

Equipment

• OTG Oven / Microwave Oven
• Baking Tray

Ingredients

  

• 2 Medium Banana
• ¾ Cup Sugar

Wet Ingredients

• ½ Cup Oil
• 1 tsp Vanilla Essence
• 1 tsp Vinegar
• ½ Cup Water

Dry Ingredients

• 1½ Cup Maida / All purpose Flour
• ½ Cup Cocoa Powder
• 1 tsp Baking Powder
• ¼ tsp Baking Soda
• ¼ tsp Salt
• ¼ Cup Walnuts
• 3 tbsp Choco Chips

Instructions

 

• Measure the sugar, and remove the skin of the bananas. Use well riped and sweet bananas for a good taste.
• To a mixer or blender, add the banana and sugar.
• Blend the bananas and sugar into a smooth puree.
• Now, measure and keep the dry ingredients ready.
• Chop the walnuts finely. Then, toss the chocolate chips and chopped walnuts with 1 tsp of flour, so it doesn’t sink to the bottom of the cake.
• Also, measure and keep the wet ingredients by side.
• Pour the blended banana-sugar puree into a mixing bowl.
• Pour the oil, vinegar, and vanilla essence.
• Whisk everything well.
• Place a sieve over the wet ingredients bowl. Then, add the flour, cocoa powder, baking powder, baking soda, and salt to the sieve. Sift everything once for even mixing.
• Add very little water to adjust the batter consistency, then fold it gently, till smooth and soft. Don’t overbeat else the cake turns hard. Now, add the chopped walnuts.
• Just fold it once gently and ensure there are no lumps. In the meantime, preheat the oven for 10 minutes at 180c / 350F.
• Transfer the batter to the baking tray, then level it with a ladle/spatula and shake the pan twice, so that the air bubbles release (Bread loaf tin size that I used is, L-7 inch, B-4 inch, and H-3.5 inch).
• Sprinkle the chocolate chips all over the cake batter.
• Place the tray in a pre-heated oven and bake it for 35 to 40 minutes at 180c or a toothpick inserted in the center comes out clean. Once cooled, invert the tray on a plate and gently tap to remove the cake. Then slice it with a sharp knife.

  Enjoy this Eggless Chocolate Banana Cake during the teatime.

Notes

Tips for Chocolate Banana Bread

1. Use well ripe and sweet bananas only, for an excellent taste.

2. White sugar can be replaced with brown sugar or cane sugar too. 

3. Oil can be replaced with softened butter at room temperature. But the cake turns a little hard after 2 days.

4. I used unflavoured/neutral oil, it can be replaced with olive oil too, it gives a nice texture to the cake.

5. Sifting all the dry ingredients is a must for even mixing and to avoid lumps. 

6. For a healthy version, maida can be replaced with atta, but the cake will be a little dense. Otherwise, an equal quantity of maida and atta can also be used.

7. For a different taste, dry fruits or nuts like almonds, pistachios, pecan nuts,  can be used.

8. Always toss the walnuts and chocolate chips with little flour, else it sinks to the bottom of the cake.

9. Do not over bake the cake, else it turns hard. After 25 minutes keep an eye on the cake.

10. Always cool the cake and then slice it, else it gets crumbled.

11. This Eggless Chocolate Banana Cake stays good for 3 to 4 days under room temperature.

12. In Microwave: Preheat it and bake the cake in convection mode at 180^c for 35 to 40 minutes.

13. The same batter can be used to prepare chocolate banana muffins. But bake it for only 15 to 20 minutes.

Common Tips in Baking

1. Baking powder cannot be substituted with baking soda, both are different.
2. Ensure baking powder and baking soda are within the expiry date, else the cake won't raise and turns spongy.
3. Once you prepare the batter, bake it immediately, otherwise, the baking powder de-activate and the cake won't raise.
4. Choose the correct sized baking tray, else while baking itself the cake overflows. To avoid this fill the batter to 3/4 that of the tray.
5. If the cake doesn’t get baked in the center, cover the tray with aluminum foil or butter paper and bake for another 10 minutes.

Keyword Chocolate Banana Bread, Eggless Chocolate Banana Cake

Banana Chocolate Bread Recipe

Method for Eggless Chocolate Banana Cake Recipe

1. Measure the sugar, and remove the skin of the bananas. Use well riped and sweet bananas for a good taste.

2. To a mixer or blender, add the banana and sugar.

3. Blend the bananas and sugar into a smooth puree.

4. Now, measure and keep the dry ingredients ready.

5. Chop the walnuts finely. Then, toss the chocolate chips and chopped walnuts with 1 tsp of flour, so it doesn’t sink to the bottom of the cake.

6. Also, measure and keep the wet ingredients by side.

7. Pour the blended banana-sugar puree into a mixing bowl.

8. Pour the oil, vinegar, and vanilla essence.

9. Whisk everything well.

10. Place a sieve over the wet ingredients bowl. Then, add the flour, cocoa powder, baking powder, baking soda, and salt to the sieve. Sift everything once for even mixing.

11. Add very little water to adjust the batter consistency, then fold it gently, till smooth and soft. Don’t overbeat else the cake turns hard. Now, add the chopped walnuts.

12. Just fold it once gently and ensure there are no lumps. In the meantime, preheat the oven for 10 minutes at 180c / 350F.

13. Transfer the batter to the baking tray, then level it with a ladle/spatula and shake the pan twice, so that the air bubbles release (Bread loaf tin size that I used is, L-7 inch, B-4 inch, and H-3.5 inch).

14. Sprinkle the chocolate chips all over the cake batter.

15. Place the tray in a pre-heated oven and bake it for 35 to 40 minutes at 180c or a toothpick inserted in the center comes out clean. Once cooled, invert the tray on a plate and gently tap to remove the cake. Then slice it with a sharp knife.

Enjoy this Eggless Chocolate Banana Cake during the teatime.

Chocolate Banana Cake