Imagine a cake that’s as quick to prepare as it is delicious! This Choco Chips Banana Cake is not just loved by kids but also a delightful treat for adults. Packed with the wholesome goodness of bananas and the irresistible taste of chocolate, this recipe is simple, nutritious, and oh-so-satisfying. Let’s dive right in!
Ingredients for Choco Chips Banana Cake
- Bananas: 2 ripe ones
- Olive oil: 1/4 cup
- Yogurt: 1/2 cup
- Sugar: 1/2 cup (100 grams)
- All-purpose flour (Maida): 1 cup + 2 tablespoons (150 grams)
- Baking powder: 1 teaspoon
- Baking soda: 1/4 teaspoon
- Vanilla essence: 1/2 teaspoon
- Choco chips: 1/4 cup
Step-by-Step Instructions
1. Prepare the Banana Mixture
Peel the ripe bananas and chop them into pieces. Blend the bananas in a mixer jar with olive oil, yogurt, and sugar until you get a smooth paste. Set it aside.
2. Mix the Dry Ingredients
In a separate bowl, combine all-purpose flour, baking powder, and baking soda. Sift this mixture twice to ensure it’s lump-free and well combined.
3. Prepare the Cake Container
Take a round baking container and grease it thoroughly with oil. Line the bottom with butter paper and grease the paper as well. This step ensures that the cake doesn’t stick to the container.
4. Preheat the Cooker
In a large pressure cooker, spread 2 cups of salt at the bottom and place a wire rack or stand on top. Preheat the cooker (without the gasket and whistle) on high flame for about 7–8 minutes.
5. Combine Wet and Dry Ingredients
Gradually add the dry ingredients into the banana mixture. Mix them gently using a spatula in one direction to avoid lumps. Add vanilla essence and 3/4 of the choco chips to the batter and mix well.
6. Pour the Batter
Pour the prepared batter into the greased container. Tap the container gently to remove air bubbles. Garnish the top with the remaining choco chips.
7. Bake the Cake
Place the container inside the preheated cooker. Cover the cooker without the gasket and whistle. Bake the cake on low-medium heat for approximately 50 minutes.
After 50 minutes, check the cake by inserting a toothpick or needle. If it comes out clean, the cake is perfectly baked. If not, let it bake for another 5–10 minutes.
8. Cool and Serve
Once baked, remove the container from the cooker and let the cake cool for at least 30 minutes. Use a knife to loosen the edges, place a plate over the container, and gently flip it to release the cake. Remove the butter paper, and your soft and spongy Choco Chips Banana Cake is ready to enjoy!
Pro Tips and Suggestions
- Oil Options: You can substitute olive oil with any refined oil of your choice.
- Paper Alternatives: If butter paper isn’t available, you can use plain paper or foil paper.
- Customize It: Feel free to skip the choco chips or replace them with nuts or dried fruits for a healthier twist.
- Measure Ingredients: Accurately measure all the ingredients for the best results.
- No Peeking: Avoid opening the cooker lid frequently during baking to maintain consistent heat.
Why You’ll Love This Recipe
This Choco Chips Banana Cake is:
- Eggless, making it suitable for vegetarians.
- Packed with the natural sweetness and nutrition of bananas.
- Perfectly moist, fluffy, and chocolaty.
- Easy to bake at home with minimal ingredients.
Whether it’s for a cozy family evening or a party treat, this cake is sure to win hearts. Try it today and indulge in the rich, chocolaty goodness!
FAQs :-
Q1. Can I use whole wheat flour instead of all-purpose flour (maida)?
A: Yes, you can substitute whole wheat flour for a healthier version. However, the cake might be slightly denser compared to using all-purpose flour.
Q2. Can I bake this cake in an oven instead of a cooker?
A: Absolutely! Preheat your oven to 180°C (350°F) and bake the cake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
Q3. What can I use as a substitute for olive oil?
A: You can use any neutral-flavored oil like sunflower oil, vegetable oil, or melted butter as a substitute.
Q4. Is it necessary to use choco chips?
A: No, choco chips are optional. You can skip them or replace them with chopped nuts, raisins, or chocolate chunks.
Q5. How do I know if the cake is fully baked?
A: Insert a toothpick or skewer into the center of the cake. If it comes out clean, the cake is ready. If batter sticks to it, bake for an additional 5–10 minutes and check again.
Q6. Can I replace sugar with jaggery or honey?
A: Yes, you can use powdered jaggery or honey as a sweetener. Adjust the quantity to taste, but note that it may slightly change the texture and flavor.
Q7. What can I use if I don’t have butter paper?
A: If butter paper is unavailable, you can use greased aluminum foil or parchment paper. You can also grease the container directly with oil or butter and dust it with flour.
Q8. Can I skip vanilla essence?
A: Vanilla essence enhances the flavor of the cake, but you can skip it if you don’t have it. The banana itself adds natural sweetness and aroma.
Q9. How do I store the cake, and how long does it last?
A: Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week and reheat slightly before serving.
Q10. Can I make this recipe gluten-free?
A: Yes, you can use a gluten-free flour blend as a substitute for all-purpose flour. Ensure the other ingredients are also gluten-free.
Thank You Note for My Blog Readers
Thank you for taking the time to read my blog post! Your support and interest mean the world to me. I hope you found the recipe for Eggless Choco Chips Banana Cake both helpful and inspiring. Whether you’re baking for your family, friends, or yourself, I’m thrilled to share this delicious journey with you.
If you try this recipe or have any questions, feel free to share your thoughts in the comments. Your feedback helps me create even better content for you. Happy baking, and I can’t wait to hear about your experience!
Warm regards,
[HIMANSHI]