04 Apr Eggless double chocolate banana cake

Posted at 10:52h in Eggless Cakes by blessmyfoodbypayal 5 Comments

1 Like

Sharing is caring!

Jump to Recipe Print Recipe

Last Updated on April 4, 2022 by blessmyfoodbypayal

Eggless double chocolate banana cake with step wise pictorial and video method.

Do you love bananas and chocolate?

If the answer to above question is in affirmative, then this recipe is surely for you.

Earlier also, we have baked the cakes with chocolate and banana but never together in one recipe.

No doubt that those cakes were quite delicious but the present one having both chocolate and banana together was a six out of the pavilion.

This cake is without eggs but still the texture and taste was equivalent to a cake made with eggs.

WHY THIS CAKE IS NAMED AS DOUBLE CHOCOLATE?

This cake is named as double chocolate because chocolate is added into it in double quantity in two different forms.

One in the form of cocoa powder and another as chocolate chips.

Earlier, we have baked a double chocolate chip cookies which was too delicious.

TYPE OF BANANAS USED IN BANANA CHOCOLATE CAKE

If you want to make your cake really moist, soft and delicious at par with the egg cake, then use the bananas which are over ripe.

Our bananas were overripe to such an extent that sooner they are going to meet the dustbin if not used on time.

Maximum over ripe bananas not only provide a moisture to the cake but you need to add little less sugar, bananas being too much sweet hence results in Moist banana chocolate cake.

But in case you don’t have good overripe bananas, then you may need to enhance the sugar, as per your wisdom.

TYPES OF CHOCOLATE USED

This easy chocolate banana cake recipe uses two types of chocolates : cocoa powder and chocolate chips.

There’s no substitute to the cocoa powder but in case you don’t have an access to chocolate chips, then you can conveniently use regular chocolate from the market and roughly chop it.

This eggless banana chocolate cake recipe uses 1/2 cup of chocolate chips. As we were short of just 2 tbsp of chips, so we added 2 small dairy milk chocolates after chopping them roughly to make the exact 1/2 cup.

OTHER INGREDIENTS USED IN BANANA CHOCOLATE CAKE

WHOLE WHEAT FLOUR : Whole wheat flour is added to the quantity of 1 cup +6 tablespoons.

To keep it simple, you take 1.5 cup of flour and then remove 2 tablespoons out of it.

Meaning thereby :

1 cup + 6 tbsp = 1.5 cup – 2 tbsp

So choose the formula which you find more convincing.

Also wheat flour can be replaced with all purpose flour/maida for a more lighter cake.

CORN FLOUR : Corn flour helps in making the cake lighter without changing the taste of the cake.

COCOA POWDER : Cocoa powder is added to give a cake chocolate flavour.

BAKING POWDER/SODA : These are the leavening agents help in making the cake soft and fluffy.

SALT : small amount of salt is there to enhance the taste of cake.

SUGAR : We have used the jaggery powder to make this healthy chocolate banana cake but you feel free to use any sugar of your choice.

It is preferred to use sugar in powdered form because it dissolves very quickly and equally. However if you add granulated sugar, even then no harm. It will just take little extra in dissolving completely.

OIL : Oil is a moisturizer which can be replaced with melted butter.

MILK : Milk is also a moisturizing agent which should be used only at room temperature.

VANILLA ESSENCE : It provides fragrance and flavour to the cake.

NUTS : Whether to use or not the nuts is your personal choice. We loved using almonds, walnuts and raisins.

STEP WISE PICTORIAL RECIPE OF EGGLESS DOUBLE CHOCOLATE BANANA CAKE

Add mashed bananas, sugar, oil and milk in a big bowl.
Whisk them well so that sugar dissolves completely.
Place a sieve over the bowl.
Add wheat flour, corn flour, cocoa powder, baking soda, baking powder and salt.
Sift the ingredients into the bowl.
Before mixing the ingredients, add raisins and half of the almonds, walnuts and chocolate chips.
Also add the vanilla essence.
Give it a mix using cut and fold method.
Transfer the batter in a greased baking tin.
Top the batter with remaining almonds, walnuts and chocolate chips and tap the cake tin twice.
Bake in a preheated oven @170°C for 40 to 45 minutes in the middle rack with both the rods on.
Once the time is over, check the cake using a toothpick. If the toothpick comes out clean, this is a sign that cake is perfectly baked.
Let cake cool down completely before inverting and slicing.

Enjoy.

NOTES

We have added the raisins inside the cake but not on the top because they will burn and turn black while baking giving a bitter taste to the cake.
Immediately after sifting flour to the bowl, we have added raisins, almonds, walnuts and chocolate chips so that they get coated with flour. Coating the nuts with flour prevent them from sinking and sticking to the bottom of baking tin.

ALSO SEE

RECIPE CARD OF EGGLESS DOUBLE CHOCOLATE BANANA CAKE