Eggless Whole wheat Banana Cake (vegan) | Eggless banana chocolate cake | Recipe to make vegan whole wheat Banana cake with step by step instructions

This easy and delicious Eggless Whole Wheat Banana Cake (Vegan) recipe is made with whole wheat flour, ripe bananas, Chocolate chips and without eggs.

Our favourite – Eggless Whole wheat Banana Cake (Vegan)

The day I have begin to make this recipe using ripe bananas (which no one wants to eat) evryone wants a piece of it.

Moreover the house smells so amazing with delicate aroma of cinnamon which is match made in heaven along with bananas.

I would call it a bit healthy recipe because this cake derives most of its sweetness from the overripe bananas. The usage of a negligible amount of sugar puts the banana cake into our list of favorite desserts.

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Ingredients required to make eggless Whole wheat Banana Cake (vegan)

Bananas: The star ingredient of the cake, you’ll need approximately 2-3 overripe/ripe bananas.

Flour: This cake recipe is made with whole wheat flour, but you can use same amount of all-purpose flour.

Sweetner: I have used raw cane sugar to make this cake however you may use any vegan options like maple syrup.

Leavening ingredients: The recipe uses both baking powder and baking soda. Make sure that they are fresh and active.

Oil: A neutral tasting oil works well or you can also use melted butter but then it won’t be a vegan cake. I have made the cake with sunflower oil.

Dairy free Milk : For making something vegan I always use homemade milk like  2 ingredient homemade almond milk or Homemade coconut milk.

Here i have used almond milk but you may use oats milk or soy milk as well.

Nuts: We love walnuts however you may use almonds, pecans or cashews.

Chocolate chips : I have used vegan chocolate chips

Flavorings: My recipes simply has cinnamon and vanilla as the key flavoring ingredient.

If you are looking for more cake recipes do check out the following on the blog –

Mango semolina/sooji cake

Buckwheat/Kuttu atta, Chocolate & beetroot cake

chocolate chips & Apple cake

Wholewheat oats cake

Butter mochi cake

Eggless Ragi wholewheat chocolate cake

Golden Apple cinnamon cake

Wheat dalia plum cake

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Eggless Whole Wheat Banana Cake (Vegan)

Eggless Whole Wheat Banana Cake (Vegan) - easy and delicious cake recipe made with whole wheat flour, ripe bananas, Chocolate chips and without eggs.

Prep Time20 minutes mins

Cook Time40 minutes mins

Course: Baking, Dessert, Cakes

Cuisine: American, International

Keyword: eggless banana cake, eggless whole wheat Banana cake, eggless whole wheat cake, vegan banana cake

Servings: 7 Inch round cake

Author: Lata Lala

Ingredients

Dry Ingredients

• 1 heaped cup Wholewheat flour
• 1 tsp Baking powder
• 1 tsp Baking soda
• 1/2 tsp Cinnamon powder
• Salt a pinch

Wet Ingredients

• 2 Big Ripe Bananas mashed
• 3/4 cup Demerara sugar
• 1/4 cup sunflower oil
• 1/2 cup homemade almond milk
• 1/2 tsp Vanilla essence

Toppings

• 1/2 cup Chopped Walnuts
• 2 tbsp Vegan Choco chips

Instructions

• Preheat youe oven @180°C for 10 minutes. Prepare the cake tin by lining it with parchment paper or grease some oil and dust some flour over it. Shake off the excess flour.
• Meanwhile, sieve all the dry ingredients whole wheat flour, baking soda, baking powder and salt three times. Keep it aside.
• For wet ingredients, in another mixing bowl, put grated/mashed Bananas, sugar, oil, vanilla essence and milk. Mix everything well.
• Now gradually fold the flour mix into the wet batter in two batches using cut and fold method. If required add some more milk to adjust the cake batter consistency.
• Dust the chopped walnuts with little flour. Next add half of walnuts and choco chips in the batter and use rest half for toppings.
• Now pour the batter into baking tin, tap it few times on the kitchen counter to release any air. Garnish with remaining chopped walnuts n Choco chips.
• Bake it for 35-40 mins in pre-heated oven at 180 degrees or until a toothpick inserted in the cake comes out clean.
• The timing may vary from oven to oven, so keep an eye once the time is over.
• Once done leave it inside the oven for few more minutes. Take out on a cooling rack. Once cooled down completely, de mould it, slice it n enjoy this delicious cake with tea or coffee.
• Storage suggestion
• This whole wheat chocolate banana cake stays well for three to four days at room temperature and keeps good for a week if stored in air tight container in the refrigerator.

Notes

1. Use overripe banana for the best results.

2. Don't over mix the batter after adding the dry ingredients, fold them only for a few seconds.

3. If the cake batter is too thick after adding flour, you may add a few tablespoon of milk to adjust the consistency.

4. You could use any nuts of your choice

Step by step instructions and pictorial presentation to make Eggless Whole wheat Banana Cake (Vegan)

Preheat youe oven @180°C for 10 minutes. Prepare the cake tin by lining it with parchment paper or grease some oil and dust some flour over it. Shake off the excess flour.

Meanwhile, sieve all the dry ingredients whole wheat flour, baking soda, baking powder and salt three times. Keep it aside.

For wet ingredients, in another mixing bowl, put grated/mashed Bananas, sugar, oil, vanilla essence and milk. Mix everything well.

Now gradually fold the flour mix into the wet batter in two batches using cut and fold method. If required add some more milk to adjust the cake batter consistency.

Dust the chopped walnuts with little flour. Next add half of walnuts and choco chips in the batter and use rest half for toppings.

Now pour the batter into baking tin, tap it few times on the kitchen counter to release any air. Garnish with remaining chopped walnuts n Choco chips.

Bake it for 35-40 mins in pre-heated oven at 180 degrees or until a toothpick inserted in the cake comes out clean. 

The timing may vary from oven to oven, so keep an eye once the time is over.

Once done leave it inside the oven for few more minutes. Take out on a cooling rack. Once cooled down completely, de mould it, slice it n enjoy this delicious cake with tea or coffee.

Storage suggestion

This whole wheat chocolate banana cake stays well for three to four days at room temperature and keeps good for a week if stored in air tight container in the refrigerator.

Notes :

1. Use overripe banana for the best results.

2. Don’t over mix the batter after adding the dry ingredients, fold them only for a few seconds.

3. If the cake batter is too thick after adding flour, you may add a few tablespoon of milk to adjust the consistency.

4. You could use any nuts of your choice.

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