Eggless double chocolate banana cake
This eggless double chocolate banana cake is so rich, moist and tastes heavenly.
Ingredients
1 cup = 200 ml
- 1 cup + 6 tbsp whole wheat flour (190 gm)
- 3/4 cup Mashed bananas (4 small overripe bananas were used)
- 2 tbsp corn flour/corn starch
- 1/4 cup cocoa powder
- 1/2 tsp Baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup powdered sugar of your choice (113 gm - we have used Jaggery powder)
- 1/2 cup oil (100 ml)
- 3/4 cup milk @room temperature (150 ml)
- 1/2 cup chocolate chips (90 gm)
- 1 tsp vanilla essence
- 1/4 cup raisins
- 2 tbsp walnuts
- 1/4 cup almonds
Instructions
- 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.