Eggless Chocolate Banana Cake Recipe

Introduction

This chocolate banana cake is a moist, flavorful treat that combines ripe bananas with rich cocoa for a decadent dessert. Perfectly eggless and easy to prepare, it’s a wonderful option for a quick homemade cake that everyone will enjoy.

Ingredients

• 2 ripe bananas
• ¾ cup (180 gm) sugar
• ½ cup (120 ml) oil
• 1 tsp vanilla extract
• 1 tsp vinegar
• 1½ cup (262 gm) maida / plain flour
• ½ cup (45 gm) cocoa powder
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup (120 ml) water
• ¼ cup (30 gm) walnuts, chopped
• 3 tbsp chocolate chips

Instructions

1. Step 1: In a blender, combine the ripe bananas and sugar. Blend until you get a smooth puree without adding any water.
2. Step 2: Transfer the banana puree into a large mixing bowl.
3. Step 3: Add the oil, vanilla extract, and vinegar to the banana mixture. Whisk well until all ingredients are fully combined.
4. Step 4: Sift together the plain flour, cocoa powder, baking powder, baking soda, and salt into the bowl to avoid lumps.
5. Step 5: Gently fold the dry ingredients into the wet mixture using a cut and fold method for an even batter.
6. Step 6: Pour in the water and mix well until you achieve a thick cake batter consistency.
7. Step 7: Add the chopped walnuts and mix gently to distribute them evenly.
8. Step 8: Grease a cake tin and line the bottom with butter paper to prevent sticking. Transfer the batter into the prepared tin.
9. Step 9: Sprinkle the chocolate chips evenly on top of the batter.
10. Step 10: Bake in a preheated oven at 180°C (356°F) for about 40 minutes, or until a toothpick inserted in the center comes out clean.
11. Step 11: Allow the cake to cool completely in the tin before removing and slicing.
12. Step 12: Serve fresh or store the eggless chocolate banana cake in an airtight container for later enjoyment.

Tips & Variations

• For extra moisture, try adding a tablespoon of yogurt or applesauce to the batter.
• Replace walnuts with pecans or omit nuts entirely if you prefer a nut-free cake.
• Add a teaspoon of instant coffee powder to enhance the chocolate flavor.
• Use dark chocolate chips for a richer taste or white chocolate chips for a sweeter variation.

Storage

Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat slices gently in a microwave for 15–20 seconds before serving to bring back the moist texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use overripe bananas for this cake?

Yes, overripe bananas work best as they are sweeter and easier to blend into a smooth puree, enhancing the cake’s flavor and moisture.

Is this cake suitable for vegans?

This recipe is eggless, but as is, it is vegan-friendly since it contains no animal products. Just make sure the chocolate chips you use are dairy-free if you need a fully vegan cake.

Eggless Chocolate Banana Cake Recipe

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★★★★★

4.6 from 55 reviews

This eggless chocolate banana cake is a moist and rich dessert that combines ripe bananas and cocoa for a deliciously fudgy treat. Perfect for banana lovers and chocolate enthusiasts alike, this cake uses simple pantry ingredients and is baked to perfection, featuring walnuts and chocolate chips for added texture and flavor.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 2 ripe bananas
• ¾ cup (180 gm) sugar
• ½ cup (120 ml) oil
• 1 tsp vanilla extract
• 1 tsp vinegar
• ½ cup (120 ml) water

Dry Ingredients

• 1½ cup (262 gm) maida / plain flour
• ½ cup (45 gm) cocoa powder
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt

Add-ins

• ¼ cup (30 gm) chopped walnuts
• 3 tbsp chocolate chips

Instructions

1. Prepare Banana Puree: In a blender, add 2 ripe bananas and ¾ cup sugar. Blend until smooth without adding any water.
2. Combine Wet Ingredients: Transfer banana puree into a large bowl. Add ½ cup oil, 1 tsp vanilla extract, and 1 tsp vinegar. Whisk well until evenly combined.
3. Sift Dry Ingredients: Place a sieve over the bowl and sift in 1½ cup maida, ½ cup cocoa powder, 1 tsp baking powder, ¼ tsp baking soda, and ¼ tsp salt to avoid lumps.
4. Mix Batter: Gently fold the dry ingredients into the wet mixture using the cut-and-fold method until just incorporated.
5. Add Water and Nuts: Pour in ½ cup water and mix until the batter reaches a thick cake consistency. Fold in ¼ cup chopped walnuts gently.
6. Prepare Baking Pan: Grease a loaf pan (21×11 cm) and line the bottom with butter paper to prevent sticking. Transfer the batter into the pan and level the surface.
7. Add Chocolate Chips: Sprinkle 3 tbsp chocolate chips evenly over the top of the batter for extra chocolatey texture.
8. Bake the Cake: Preheat the oven to 180°C (356°F). Place the cake in the oven and bake for 40 minutes or until a toothpick inserted in the center comes out clean.
9. Cool and Serve: Allow the cake to cool completely in the pan. Once cooled, slice into thick pieces and serve. Store any leftovers in an airtight container.

Notes

• This cake is eggless and uses vinegar as a leavening aid along with baking powder and baking soda.
• Ensure bananas are very ripe for maximum sweetness and moisture.
• You can substitute walnuts with other nuts like pecans or skip them if allergic.
• Use good quality cocoa powder for a richer chocolate flavor.
• Do not overmix the batter to keep the cake light and tender.

Keywords: chocolate banana cake, eggless cake, banana cake recipe, chocolate cake, walnut cake, easy baking recipe