This Banana Chocolate Cake is so delicious, moist and tender with a chocolaty flavor, crunchy with walnuts and wonderful aroma. It is a good option for snacking and for kids lunch box. Either as breakfast or dessert, it will make you feel cozy and heartwarming.
This cake is the result of two people, me and my son 🤩 me like banana bread, & the my son(aarush) loves chocolate cake – but only having enough time to make one. Combining these two flavors into one cake was a no-brainer. Of course, I could just choose to make one of the cakes, but you know me…😉😀
Video Recipe of Best Banana Bread Ever
What is Banana Chocolate Cake with Walnuts?
This chocolate banana pound cake is a soft and moist which combines the flavors of chocolate and banana. It is a good option for snacking and for kids lunch box.
- Ripe bananas: if possible, use those very ripe one with brown spots for a stronger banana flavor.
- All-purpose flour: I use unbleached all-purpose flour.
- Unsweetened cocoa powder
- White Sugar : You can use Jaggery powder and Palm sugar too.
- Baking powder
- Baking soda
- Milk
- Egg : At room temperature
- Walnuts(totally optional)
- Butter or oil: I have tried making the cake with both butter and oil and it turns out delicious either way.
Make sure to use very ripe bananas. The riper they are, the sweeter and better they are for baked goods. If you like, you can replace part of the granulated sugar with jaggery powder either light or dark brown sugar. You can also stir in some chopped walnuts or any dry fruits which you like most like pecans. The best part about this cake, though, is that it’s so moist you can enjoy it for days!
Let's check out the recipe of banana chocolate cake recipe with step by step photos method
Course: Breakfast, Dessert
Cuisine: Indian + American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Serves : 8 to 10 serves
Author : Jolly Makkar
Ingredients :
Measuring cup used, 1 Cup = 240 ml, tsp = teaspoon, tbsp = tablespoon
1/4 cup unsweetened cocoa powder
1 tablespoon baking powder
1 teaspoon baking soda
A pinch of salt
1/2 cup of oil
1 & 1/4 cup granulated sugar
2 large eggs at room temperature
2 ripe bananas(mashed)
1 teaspoon vanilla extract/essence
1 cup of milk
1/4 cup chopped walnuts
Other
Loaf cake tin
oil or butter for greasing the pan
hand whisker/hand beater
Preparation Method :
1. Preheat oven to 180ºC (350ºF) for 10 minutes and meanwhile lay butter paper inside the tin(only for the bottom). Grease it with butter.
2. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. In a mixing bowl, mashed the ripe bananas to a smooth puree with the help of fork. Now add white sugar and oil, beat together on medium speed for 2-3 minutes. Scrape down the sides and bottom of the bowl as necessary. Add eggs beating well, until light and fluffy. Add vanilla extract and half cup of (1/2 cup) milk, and beat until combined.
4. Reduce to low speed and add half of the dry ingredients, beating just until combined. Add rest half cup of milk and beat until combined. Add the other half of the dry ingredients and beat just until combined. Do not over-mix – the less you mix, the lighter the cake will be. Fold in the chopped walnuts & sprinkle some walnuts on top.
5. Pour the cake batter in the greased and dusted pan, Tap it three to four times. and bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs.
6. Let the cake cool for 10 minutes on a wire rack, then turn it out from the pan and let it cool completely.
Recipe Notes
- Store cake at room temperature in an airtight container for up to 4 days. Alternately, freeze cake for up to 2 months...still covered, or overnight in the fridge.
EGGLESS RAVA BANANA CHOCOLATE CAKE
Check out more awesome cake recipes for festivals and holidays season :
eggless coconut cake
eggless carrot cake
vegan jaggery cake
whole wheat eggless chocolate cake
orange chiffon cake
rainbow swirl cake
eggless funfetti mug cake
