Eggless Chocolate Banana Cake Recipe – A Delicious Treat for All

Indulge in the rich flavors of Eggless Chocolate Banana Cake – a delightful dessert loved by kids and adults alike! This cake is not only soft and moist but also packed with the natural sweetness of bananas and the richness of cocoa. The best part? You don’t need an oven to bake this – a simple pressure cooker or a deep pan will do. Let’s dive into this easy recipe, perfect for a sweet treat at home.

Ingredients for Eggless Chocolate Banana Cake

Here’s what you’ll need to make this irresistible cake:

• All-purpose flour (Maida) – 1.5 cups (200 g)
• Cocoa powder – ½ cup (30 g)
• Baking powder – 1.5 teaspoons
• Baking soda – ¼ teaspoon
• Salt – 1 pinch
• Ripe bananas – 2 (medium-sized)
• Sugar – ¾ cup (100 g)
• Vegetable oil – ½ cup (90 ml)
• Vanilla essence – 1 teaspoon
• Lemon juice – 2 teaspoons
• Milk – ¾ cup (150 ml)
• Walnuts (chopped) – ½ cup
• Choco chips – 1 tablespoon
• Salt (for baking) – 2 cups (to layer the cooker)

Step 1: Prepare the Batter

1. Dry Ingredients:
   Sift together the flour, cocoa powder, baking powder, baking soda, and a pinch of salt into a large bowl. Sifting ensures there are no lumps, and the dry ingredients mix evenly.
2. Wet Ingredients:
   In a blender, add the bananas and sugar. Blend until smooth. Add oil and blend again to form a creamy mixture. Finally, stir in vanilla essence and lemon juice.
3. Combine:
   Gradually fold the dry ingredients into the wet mixture using a spatula. Stir gently in one direction to avoid overmixing. If the batter feels too thick, add milk a little at a time until you achieve a smooth, pourable consistency.
4. Add Walnuts:
   Mix in half of the chopped walnuts into the batter. Save the rest for topping.

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Step 2: Prepare the Baking Container

1. Grease a round cake tin with oil or butter.
2. Line the bottom with parchment paper and grease it again for easy removal after baking.
3. Pour the batter into the tin, filling it about ¾ full. Tap the tin gently to remove any air bubbles.
4. Sprinkle the remaining walnuts and choco chips on top for a delightful crunch.

Step 3: Bake the Cake in a Cooker

1. Preheat the Cooker:
   Place 2 cups of salt at the bottom of a large pressure cooker and set a stand or plate on top of it. Heat the cooker on medium flame for 7–8 minutes with the lid off.
2. Bake the Cake:
   Place the cake tin on the stand inside the cooker. Cover with the cooker lid, but remove the gasket and whistle. Bake on low-medium heat for 40 minutes.
3. Check for Doneness:
   Insert a toothpick into the center of the cake. If it comes out clean, your cake is ready. If not, bake for an additional 10 minutes and check again.
4. Cool and Serve:
   Once baked, let the cake cool in the tin for 10 minutes. Run a knife around the edges, invert onto a plate, and peel off the parchment paper. Let the cake cool completely before slicing.

Tips for Perfect Chocolate Banana Cake

• Accurate Measurements: Ensure you measure all ingredients precisely for the best results.
• Consistent Batter: The batter should be smooth and not too thick or runny. Adjust with milk as needed.
• Don’t Peek: Avoid opening the cooker lid during the first 40 minutes, as this could disrupt the temperature and cause the cake to deflate.

Serving Suggestions

Enjoy your eggless chocolate banana cake as:

• A delicious evening snack with tea or coffee.
• A quick dessert for family gatherings or celebrations.
• A healthier treat for kids, packed with the goodness of bananas.

This cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.

Try this simple recipe today, and share the joy of baking with your loved ones. Happy baking! 😊

FAQs :-

1. Can I bake this chocolate banana cake in an oven instead of a cooker?
Yes, you can bake the cake in a preheated oven at 180°C (350°F) for about 30-35 minutes. Always check by inserting a toothpick; if it comes out clean, the cake is ready.

2. Can I substitute bananas with another fruit?
Bananas are essential for this recipe as they add natural sweetness and moisture. However, you can try substituting with unsweetened applesauce or mashed pumpkin for a different flavor.

3. What can I use instead of condensed milk?
If you don’t have condensed milk, you can use an equivalent amount of evaporated milk with added sugar or a mixture of milk powder and sugar dissolved in water.

4. Can I skip the cocoa powder to make a plain banana cake?
Yes, you can skip the cocoa powder to create a simple banana cake. Just increase the amount of flour slightly to maintain the batter’s consistency.

5. How do I store this cake?
Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it, where it will stay fresh for up to a week.

6. Can I add other nuts or toppings?
Absolutely! Feel free to add almonds, pecans, or dried fruits like raisins and cranberries. You can also top it with shredded coconut or a drizzle of chocolate syrup.

7. Is it okay to use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but the texture will be denser. You may also need to adjust the liquid slightly as whole wheat flour absorbs more moisture.

8. Can I replace milk with a plant-based alternative?
Yes, plant-based milk like almond, soy, or oat milk works perfectly for this recipe.

9. What if I don’t have butter paper for the container?
If you don’t have butter paper, simply grease the container well with oil or butter and lightly dust it with flour to prevent sticking.

10. Why is my cake not rising properly?
Ensure you’re using fresh baking powder and soda. Overmixing the batter or opening the cooker/oven too early can also cause the cake to collapse.

Thank You Note for My Readers

Dear Readers,

Thank you so much for taking the time to visit my blog and explore this recipe for Eggless Chocolate Banana Cake. Your support and interest in my content mean the world to me! I hope you found the recipe easy to follow and enjoyable to try at home.

Cooking and baking are all about spreading love, and I’m thrilled to share these moments with you. If you’ve enjoyed this post, don’t forget to share it with your loved ones. Your feedback, suggestions, and kind words inspire me to create even better content for you.

Happy baking, and thank you again for being a part of this journey!

With gratitude,
[HIMANSHI]