Eggless Chocolate Banana Cake Recipe Chocolate Banana Cake No Eggs

This can be baked using oil or butter, whole wheat flour (atta) or plain flour (maida) or whole wheat pastry flour or a mix of these. I have made this cake several times with light olive oil & coconut oil. If you do not like the flavor of oil in cakes, please use melted butter. I have also used atta a few times & it went well for us. If you do not like the nutty aroma of whole wheat flour then use plain flour. You can also check this Chocolate banana cake with eggs To make the cake vegan, oil has been used but it can be substituted with unsalted butter as well. I have used unrefined cane sugar and it can be substituted with refined sugar, coconut sugar, jaggery or palm sugar. This recipe can be halved and baked in a loaf pan. You can also check these Eggless cake recipesEggless Vanilla cakeEggless Chocolate cakeEggless sponge cakeEggless banana breadEggless banana muffinsEggless fruit cake

Preparation

1. Preheat the oven at 160 C. Grease the baking tray and lightly sprinkle flour evenly. You can also line a parchment paper. Set aside.
2. Sieve together flour, cocoa & baking soda. You can use whole wheat flour / atta or half atta and half maida or even whole wheat pastry flour works good.
3. Sieve this mixture thrice. This helps to make the cake lighter. Set aside.
4. Add sugar / jaggery or palm sugar to a mixing bowl. Add water. If using jaggery, i suggest mixing well and filtering to remove debris. I have earlier tried this with palm sugar and jaggery, it works very well.
5. Add 1 & 1/2 tbsps vinegar.
6. Add 1 tsp to 1 tbsp vanilla.
7. Add ¼ cup oil or softened unsalted butter. You can use any neutral oil like sunflower or canola or any baking oils.
8. Add 1 cup banana puree. I blended 3 medium sized bananas and got 1 cup puree.
9. Mix everything well.
10. Add the flour to the liquid in 2 equal parts.

How to make eggless chocolate banana cake recipe

11. Mix well but do not over mix. Make sure there are no lumps. You will see it begins to react immediately.
12. Add it to the greased pan. Tap it a few times on the kitchen counter to remove air bubbles. Bake at 160 C for 45 to 50 mins. I suggest checking after 40 mins since oven temperatures can vary slightly. When done completely, a skewer inserted must come out clean.
13. Wait to cool down for 5 to 7 mins.
14. Flip it on a wired rack. Cool it completely. This banana cake tastes the best the next day.
15. If you like to frost, cool it completely and frost. This cake does not need frosting unless you like your cake to be very chocolaty. I made a chocolate icing using 2.5 tbsp cocoa, 1 cup milk, 1 tsp vanilla 2 tsps unsalted butter and 2 to 3 tbsps sugar. Mix together milk, cocoa and sugar. Make sure there are no lumps before you begin to cook.
16. Cook stirring continuously on a medium heat until the mixture thickens and coats the back of the spoon well. Add butter and vanilla. Stir well and cook for 2 mins.
17. Cool completely and pour it on the cake. You will have to cut parchment paper to 4 wide strips and place under the edges of the cake on all the 4 sides to collect any drippings. The mixture will be thick like frosting, you will have to spread it evenly using a frosting spatula. Begin spreading from the center and then move the excess to the sides and spread it evenly. The quantity mentioned above is just sufficient to make a thin icing. So make a good effort to spread it thin. I scrapped off some white chocolate and sprinkled on top.