Eggless Whole Wheat Chocolate Banana Cake

Eggless whole wheat chocolate banana cake is an easy and healthy option to bake at home. You shall make this as chocolate cake or as plain cake (see tips section), as you wish. It is called cake when baked in cake tin and is called as banana bread, when baked in bread tin. This is an ideal snack both for kids and adults. Too easy for beginners and tastes too delicious. Try it yourself to enjoy 🙂

Eggless Chocolate Banana Cake

 

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Prep time

10 mins

Cook time

50 mins

Total time

1 hour

 

Serves: 20

Ingredients

Wet Ingredients:

• Ripened banana - 2
• Brown sugar - 1 cup
• Curd/Milk - ⅓ cup
• Oil - ⅓ cup
• Vanilla extract - 1 tsp

Dry ingredients:

• Whole wheat flour - 1.5 cup
• Baking soda - ¾ tsp
• Cacao powder - 2 tsp
• Cinnamon powder - ⅛ tsp
• Walnuts - 1 tbsp chopped

Instructions

Wet mix:

1. Take 2 well-ripened banana, peel the skin and mash well using a fork/potato masher/whisk/hand.
2. In a bowl, add 1 cup brown sugar, mashed banana and mix well with a whisk.
3. Add ⅓ cup curd/milk (not cold) at room temperature and whisk well.
4. Add ⅓ cup oil (see in tips section) and 1 tsp vanilla extract and whisk well.

Dry mix:

1. To a sieve, add 1.5 cups whole wheat flour.
2. Add ¾ tsp baking soda
3. Add 2 tsp cacao powder
4. Add ⅛ tsp cinnamon powder
5. Gently mix all ingredients and then sieve twice
6. Add 1 tbsp chopped walnuts to the sieved mix and mix gently

Mix & Bake:

1. First, preheat the oven to 350 degrees Farenheit or 170 degrees Celcius.
2. Pour the wet mix over the dry mix and use cut & fold method to gently mix the batter. Do not over mix. Just mix until no dry flour is found.
3. Grease a cake tin or bread tin with butter. You shall add a butter paper in the bottom to avoid over-browned bottom.
4. Pour the mixed batter into the greased tin.
5. Bake for 40 to 50 minutes or until a toothpick inserted comes out clean.
6. Once baked, take out of the oven and leave it outside for 20 mins inside the tin.
7. Then gently take it out if the tin by inverting the tin over a plate and tapping at the bottom.
8. Again invert the cake to normal position and allow it to cool down.
9. Once completely cooled, add frostings to decorate it to birthday cake or just cut (using serrated knife) & store in air-tight container & enjoy as a snack.

Notes

1.You shall skip cacao powder and make it as a plain cake. In such case, you shall reduce the sugar to ¾ cup and add some chocolate chips(optional) along with walnuts to dry mix.
2.I have used unsweetened organic cacao powder. You shall use sweetened or unsweetened cocoa powder. If using sweetened cocoa powder, you shall reduce the sugar to ¾ cup.
3.Use any neutral-smelling oil like corn/rice-bran oil.
4.You shall replace oil with unsalted butter (room temperature). If using butter, whisk it well with sugar before adding banana.
5.Cinnamon powder can be replaced with nutmeg/cardamom powder.
6.Any sweet variety of banana can be used but it should be well ripened.

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How to make eggless chocolate banana cake ?:

Wet mix:

1. Take 2 well-ripened banana, peel the skin and mash well using a fork/potato masher/whisk/hand.
2. In a bowl, add 1 cup brown sugar, mashed banana and mix well with a whisk.
3. Add 1/3 cup curd/milk (not cold) at room temperature and whisk well.
4. Add 1/3 cup oil (see in tips section) and 1 tsp vanilla extract and whisk well.

Dry mix:

1. To a sieve, add 1.5 cups whole wheat flour.
2. Add 3/4 tsp baking soda
3. Add 2 tsp cacao powder
4. Add 1/8 tsp cinnamon powder
5. Gently mix all ingredients and then sieve twice
6. Add 1 tbsp chopped walnuts to the sieved mix and mix gently

Mix & Bake:

1. First, preheat the oven to 350 degrees Farenheit or 170 degrees Celcius.
2. Pour the wet mix over the dry mix and use cut & fold method to gently mix the batter. Do not over mix. Just mix until no dry flour is found.
3. Grease a cake tin or bread tin with butter. You shall add a butter paper in the bottom to avoid over-browned bottom.
4. Pour the mixed batter into the greased tin.
5. Bake for 40 to 50 minutes or until a toothpick inserted comes out clean.
6. Once baked, take out of the oven and leave it outside for 20 mins inside the tin.
7. Then gently take it out if the tin by inverting the tin over a plate and tapping at the bottom.
8. Again invert the cake to normal position and allow it to cool down.
9. Once completely cooled, add frostings to decorate it to birthday cake or just cut (using serrated knife) & store in air-tight container & enjoy as a snack.

Tips for making eggless chocolate banana cake:

1. You shall skip cacao powder and make it as a plain cake. In such case, you shall reduce the sugar to 3/4 cup and add some chocolate chips(optional) along with walnuts to dry mix.
2. I have used unsweetened organic cacao powder. You shall use sweetened or unsweetened cocoa powder. If using sweetened cocoa powder, you shall reduce the sugar to 3/4 cup.
3. Use any neutral-smelling oil like corn/rice-bran oil.
4. You shall replace oil with unsalted butter (room temperature). If using butter, whisk it well with sugar before adding banana.
5. Cinnamon powder can be replaced with nutmeg/cardamom powder.
6. Any sweet variety of banana can be used but it should be well ripened.