Eggless Chocolate Banana Cake Recipe
Description
This Eggless Chocolate Banana Cake is a delightful fusion of rich chocolate and the natural sweetness of ripe bananas. With its moist texture and subtle hint of banana, this double chocolate cake is a perfect choice for your next tea party. Whether you’re serving it fresh from the oven or slicing it and storing it in the refrigerator for later, this cake is sure to impress. It can also be stored in an airtight box, making it a great option for on-the-go snacks or dessert cravings.
Cuisine: Continental
Course: Dessert
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Unsalted Butter | 170 grams, at room temperature |
| Caster Sugar | 170 grams |
| Dark Chocolate | 135 grams |
| Vivatta Maida (All-purpose flour) | 280 grams |
| Baking Powder | 3 1/2 teaspoons |
| Salt | 1 pinch |
| Baking Soda | 1/2 teaspoon |
| Ripe Bananas (small, overripe) | 2 |
| Chocolate Chips | 2 tablespoons |
| Flax Seed Powder (Flax meal) | 3 tablespoons |
| Chilled Water | 9 tablespoons (for flax egg replacer) |
| Chilled Water (for the batter) | 9 tablespoons |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 310 kcal |
| Protein | 3.5 grams |
| Carbohydrates | 52 grams |
| Fat | 14 grams |
| Fiber | 3 grams |
| Sugar | 27 grams |
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 1 loaf (12 slices)
Instructions
-
Preheat the oven: Begin by setting your oven to preheat at 180Β°C (350Β°F). This ensures that the oven is at the correct temperature when you’re ready to bake the cake.
-
-
Prepare the loaf tin: Grease and flour a loaf tin to prevent the cake from sticking. Make sure the tin is well-prepared so that the cake comes out easily after baking.
-
Make the flaxseed egg replacer: In a small bowl, combine the flax seed powder with 9 tablespoons of chilled water. Stir well and set it aside for about 5 minutes to thicken into a gel-like consistency. This will act as the egg replacer for the cake.
-
Melt the chocolate: Break the dark chocolate into small pieces and melt it in a heatproof bowl over a double boiler or in the microwave in short bursts. Stir the chocolate until it’s completely melted and smooth. Set it aside to cool slightly.
-
Mash the bananas: Peel the ripe bananas and mash them in a bowl using a fork or a potato masher. You should have about 1 cup of mashed banana. Set aside.
-
Mix the dry ingredients: In a separate bowl, sift together the Vivatta Maida, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents throughout the flour.
-
Cream the butter and sugar: In a large mixing bowl, cream together the unsalted butter and caster sugar until light and fluffy. This process incorporates air into the butter, which will help the cake rise during baking.
-
Combine wet ingredients: To the creamed butter and sugar mixture, add the flax egg mixture and the mashed bananas. Stir well to combine.
-
Add melted chocolate: Add the slightly cooled melted dark chocolate to the wet ingredients. Stir until everything is fully incorporated.
-
Combine dry and wet ingredients: Gradually add the sifted dry ingredients to the wet mixture, alternating with the chilled water (9 tablespoons), and stir until the batter is smooth and lump-free.
-
Fold in chocolate chips: Gently fold in the chocolate chips for an extra burst of chocolate in every bite.
-
Pour the batter into the loaf tin: Once the batter is ready, pour it into the prepared loaf tin, spreading it evenly with a spatula.
-
Bake the cake: Place the loaf tin in the preheated oven and bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.
-
Cool and serve: Once baked, allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely. Slice the cake once cooled and enjoy with a hot cup of tea or coffee!
Tips:
- Banana Selection: Use overripe bananas for the best sweetness and moisture. The more ripe the banana, the more flavor it adds to the cake.
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
This Eggless Chocolate Banana Cake is perfect for those who prefer a vegetarian, egg-free dessert without compromising on flavor or texture. Whether you’re serving it at a gathering or enjoying it with a cup of tea, itβs bound to be a hit.
