Ingredients

The following ingredients have 6 Servings
  • 2 cups flour ( (wheat flour or plain flour or a mix of both))
  • 1½ cup sugar ( or cane sugar (coconut sugar or palm sugar or jaggery))
  • ⅔ cup cocoa powder ((natural & not dutch processed))
  • 1½ tsp baking soda
  • 1½ tbsp vinegar ((I use apple cider))
  • 1 tbsp vanilla extract
  • 1 ½ cup hot water ((add 1 tbsp more if using wheat flour))
  • ¼ cup Oil (or melted unsalted butter (I use coconut oil))
  • 1 cup banana puree ( (about 3 medium) (2 tbsp. more for wheat flour))

Instruction

  • Preheat the oven to 160 C. Grease a baking pan, sprinkle flour evenly. Dust off excess. Or line a Parchment paper. Set aside.
  • Puree the banana in a blender.
  • Mix flour, cocoa and soda. Sieve them together thrice. Set aside.
  • To a mixing bowl add sugar. Pour hot water, oil, vinegar & vanilla extract. Stir to melt sugar fully. If using jaggery filter it. Add banana puree.
  • Add the flour to the liquid in 2 parts. Mix well to remove lumps, do not over do.
  • You can see the batter slightly rising up with bubbles.
  • Pour to the baking tray and bake for 40 to 50 mins, keep checking after 35 mins, skewer inserted must come out clean.
  • Let cool off fully before you move ahead to frosting. For frosting please refer the step by step photos above.
  • This eggless chocolate banana cake tastes best the next day. Refrigerate and consume the next day.