Ingredients

The following ingredients have 4 Servings
  • 2 Medium Banana
  • ¾ Cup Sugar
  • ½ Cup Oil
  • 1 tsp Vanilla Essence
  • 1 tsp Vinegar
  • ½ Cup Water
  • 1½ Cup Maida / All purpose Flour
  • ½ Cup Cocoa Powder
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • ¼ tsp Salt
  • ¼ Cup Walnuts
  • 3 tbsp Choco Chips

Instruction

  • 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.