Craving a dessert? Try this simple chocolate banana cake recipe
Takes less than an hour (including one and a half minutes to eat)
We’ve been asked to stay at home. We’re getting bored. We’re trying to be productive. At least some of us. And we’re failing miserably. Again, at least some of us. If you fall in any of these categories, don’t you feel you deserve a break?
And what better way to do so than to indulge in some delicious desserts? Or rather, one big pot of a particular dessert. The majority of you would fancy something chocolatey, I assume? Fortunately, I have you covered.
This is a home-made eggless chocolate banana cake that my mother and I made at home (well, mostly her). It took less than 15 minutes to prepare the batter and another 40 minutes for the mixture to get baked. Post that, we had a delicious chocolate-heavy cake that helped us get through the next couple of days.
The banana flavour never dominates over the chocolate; its presence is there, but only just. By the end of your first bite, you’ll realise you've produced a soft, spongy, chocolate-filled way to tick another house-arrest day off the lockdown calendar.
- 2 bananas
- 3/4 cup (180g) sugar
- 1/2 cup (120g) oil
- 1tsp vanilla extract
- 1 1/2 cups (260g) plain flour (Maida)
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (45g) cocoa powder
- 1/2 cup (120ml) water
- Chocolate chips (as desired)
- 1 tsp vinegar
Making the banana puree
- Take a bowl and slice both bananas into small equal pieces.
- Mix ¾ cups of sugar into it.
- Blend the contents of the bowl into a smooth banana puree.
Making the cake batter
- Empty the banana puree into a fresh bowl.
- Add the oil, vanilla extract and vinegar, and whisk.
- Place a sieve on top of the bowl.
- Add plain flour over the sieve, along with cocoa powder, baking powder, baking soda and salt.
- Filter the contents of the sieve into the bowl.
- Mix the contents of the bowl until they form a thick brown batter.
- Add half a cup of water on top of the batter.
- Again, mix it well until it forms a smooth creamy batter.
Baking the batter
- Pour the batter out into a container and make sure the batter is level.
- Sprinkle chocolate chips on top of the batter, as desired.
- Preheat and bake the batter at 180 degrees Celsius for 40 mins.
Cooling the cake
- Observe as the batter rises when inside the oven.
- Take the batter out and let it cool.
- After about 5-10 minutes of idle time, the cake should look like a huge loaf of chocolate, ready to be cut up and served.
Keep the cake inside the fridge between serves.