Eggless Chocolate Banana Cake Recipe
This delightful Eggless Chocolate Banana Cake is a perfect treat for those who wish to indulge in a chocolatey dessert without eggs. With its rich flavor and moist texture, this cake is ideal for tea time gatherings, children’s snacks, or simply enjoying at home. The combination of ripe bananas and dark chocolate creates a harmonious blend that will have everyone asking for seconds!
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 ½ teaspoons |
| Salt | 1 pinch |
| Baking Soda | ½ teaspoon |
| Ripe Bananas | 2 (preferably small and overripe) |
| Chocolate Chips | 2 tablespoons |
| Flax Seed Powder (Flax Meal) | 3 tablespoons |
| Chilled Water | 9 tablespoons (divided) |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 320 kcal |
| Total Fat | 16 grams |
| Saturated Fat | 9 grams |
| Carbohydrates | 42 grams |
| Dietary Fiber | 2 grams |
| Sugars | 20 grams |
| Protein | 3 grams |
Preparation Time
| Time Component | Duration |
|---|---|
| Preparation Time | 20 minutes |
| Cooking Time | 45 minutes |
| Total Time | 65 minutes |
Servings
| Servings | 4 |
Instructions
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Preheat the Oven: Begin by preheating your oven to 180°C (350°F). While the oven is heating up, prepare a loaf tin by buttering and dusting it with flour, then set it aside for later use.
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Prepare the Flaxseed Egg Replacer: To create a flaxseed egg replacer, combine 3 tablespoons of flax seed powder with 9 tablespoons of chilled water in a bowl. Stir the mixture well and let it rest for about 15 minutes. This resting time allows the flaxseed to absorb the water and develop a gelatinous consistency, mimicking the properties of eggs.
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Make the Batter: In a saucepan, add the butter and place it over low heat until it melts completely. Once melted, add the caster sugar to the butter, stirring continuously until the sugar has dissolved fully. After the sugar has melted into the butter, turn off the heat and add the dark chocolate to the mixture. Stir until the chocolate has melted completely and the mixture is smooth.
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Combine Bananas and Flax Mixture: In a separate bowl, mash the ripe bananas with a fork until smooth. Add the flaxseed egg replacer to the mashed bananas and mix well to combine.
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Mix the Dry Ingredients: In a large mixing bowl, sieve together the Vivatta maida, baking powder, baking soda, and salt. This step helps to aerate the flour and prevent lumps in the batter.
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Combine Wet and Dry Mixtures: Pour the banana-flax mixture and the melted chocolate-butter mixture into the bowl with the dry ingredients. Using a spatula, fold the mixtures together gently until just combined and there are no streaks of flour remaining.
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Add Chocolate Chips: Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
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Bake the Cake: Pour the chocolate banana cake batter into the prepared loaf tin. For an extra touch, sprinkle a few additional chocolate chips on top of the batter. Place the loaf tin in the preheated oven and bake for approximately 45 minutes, or until a skewer inserted into the center of the cake comes out clean.
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Cool and Serve: Once baked, remove the cake from the oven and let it cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely. This delicious Eggless Chocolate Banana Cake can be served as a delightful tea-time treat, a sweet snack for kids, or simply enjoyed with your favorite beverage.
Enjoy Your Creation!
As you savor this luscious Eggless Chocolate Banana Cake, take a moment to appreciate the beautiful blend of flavors and textures it offers. Its moistness, coupled with the rich taste of chocolate and the natural sweetness of bananas, makes it a dessert that is sure to please both family and friends. Enjoy it plain or with a dollop of whipped cream for an extra special touch!
