Eggless Chocolate Banana Cake
This Eggless Chocolate Banana Cake is all you need for your next healthy baking idea. The soft, moist and delicious banana chocolate cake is not only egg free, but also refined flour and refined sugar free cake, as it is made with whole wheat flour and jaggery powder.
Ingredients
- 1/3 cup Butter unsalted, melted
- 1/2 cup Jaggery Powder check notes for substitute
- 2 Bananas medium, over-ripe
- 1/2 cup Buttermilk check description below if you want to make buttermilk from scratch
- 1 tsp Vanilla Extract
- 1 1/4 cup Whole Wheat Flour
- 1/4 cup Cocoa Powder unsweetened
- 3/4 tsp Baking soda
- 3/4 tsp Baking powder
- 1/2 tsp Salt
- 1/2 cup Semi-Sweet Chocolate Chips plus optionally, 2 Tbsp extra for sprinkling on top of cake batter
Instructions
- (Optional) If you don't have buttermilk, then prepare buttermilk by adding 1 1/2 tsp lemon juice and add enough milk to fill 1/2 cup in the measuring bowl (approx 1/2 cup milk). Mix it and keep it aside, buttermilk is ready.
- Preheat oven to 350 degrees F (180 degrees Celsius). Meanwhile, mash the bananas in a bowl until smooth.
- Add the melted butter, buttermilk, vanilla extract and jaggery powder to the mashed bananas and mix it thoroughly.
- Using a sieve, sift whole wheat flour, unsweetened cocoa powder, baking soda, baking powder and salt, over the wet ingredients mixture.
- Gently fold dry ingredients with the wet ingredients mixture using a spatula. Do not over-mix at this stage. Finally add the half cup of chocolate chips, and fold them to the cake batter.
- Grease a standard loaf pan (8 1/2 x 4 1/2 inches) with some oil (or butter) and dust with whole wheat flour. Pour batter into greased and dusted loaf pan.
- Optionally, sprinkle the extra 2 tablespoon of chocolate chips on top (Check ** Notes down below for a pro tip).
- Bake in the preheated oven for around 55-60 minutes or till the cake is done (when the inserted toothpick comes out clean).
- Remove the cake from the oven and allow it to cool before slicing and serving. You can store it in the refrigerator in an airtight container and use within a week.
Video
Notes
- Do not over-mix once dry ingredients are added.
- If you don't have jaggery powder, feel free to substitute it with organic coconut palm sugar.
- ** Use a parchment paper to line the cake pan, if you don't want to mess out the chocolate chips on top, while removing the cake from the cake tin.
Tried this recipe?Mention @livelaugh974 or tag #bakewithkanwal on Instagram!