Banana chocolate eggless cake makes for a pillowy soft, moist, a perfect cake that pairs with a nice cup of tea in a relaxing afternoon.
Author: Lata Lala
Recipe type: Desserts, Cakes
Cuisine: International
Serves: 1 loaf
Ingredients
Ripe bananas, mashed - 2 large
Flour/maida - 1 cup (250 gms)
Flavorless oil - ⅓ cup
Vanilla essence - 1 tsp
Milk - ½ cup
Vinegar - 1 tsp
½ teaspoon salt
Sugar - ½ cup
Cocoa powder - ¼ cup
Baking powder - 1 teaspoon
Baking soda - ½ teaspoon
Dark chocolate chips - 3 tbsp
White chocolate chips - 3 tbsp
Walnuts - 10
Instructions
Prepare a 8 inch cake tin. Grease the tin with oil and dust some flour. Remove extra flour buy tapping it on the kitchen counter.
Line the bottom of tin with parchment paper. Keep aside.
Preheat oven at 180°C for 10 minutes.
In a bowl take milk and add the vinegar to it. Mix well and set aside (make sure the milk is at the room temperature).
In a large bowl combine and sieve flour, salt, cocoa powder, baking powder and baking soda at least thrice.
Beat together bananas, sugar, oil, vanilla essence with hand blender. To this add all the sieved dry ingredients.
Mix everything together with the help of spatula using cut and fold method. To this add milk vinegar mix slowly and gradually in two batches.
Next add dark chocolate chips and white chocolate chips into batter. Pour this batter into prepared cake tin and tap on the counter to remove any air bubbles.
Sprinkle chopped walnuts on the top of batter.
Bake this in preheated oven for 50 to 60 minutes or until and inserted skewer comes out clean.
Let it cool down on wire rack and then invert it on serving plate. Cut into slices and enjoy with tea/coffee
Recipe by Yummy Tales Of Tummy at https://yummytalesoftummy.com/banana-chocolate-eggless-cake/