Moist, extremely delicious eggless chocolate banana bread – all you need is a single bowl and this gorgeous cake gets done very quickly! A step by step picture recipe for this delicious whole wheat, almost vegan chocolate banana bread.
At the beginning of the year, I had posted the recipe for a moist banana bread recipe that requires very few ingredients, yields a perfect loaf that is so magical that it is almost fail-proof. By method, it is vegan – uses no milk or milk products and yet, it is very moist thanks to the bananas. I have since made that banana bread many times! Recently I wanted to slightly change the recipe and ended up making this eggless chocolate banana bread.
This recipe for eggless chocolate banana bread uses less oil, less sugar than the original one. I have been getting queries on the banana bread recipe and what if we don’t add any sugar at all or how to make a diabetic friendly one . I am not qualified to be making any claims, as I am not professionally trained but in my opinion even if the bread just uses bananas and no sugar at all – I don’t think it is diabetic friendly. That said, anyone should be able to enjoy a small slice of this eggless chocolate banana bread without having too much guilt and that’s what this is all about.
I love this recipe so much that I always have frozen bananas in my freezer and at moment’s notice I could thaw them and whip up this deliciousness. More than anything, the fact that it is so easy to make it and that it stores well is why this recipe for eggless chocolate banana bread is a winner for me. I have made it with just 1/4th cup of organic sugar (which is lesser sweet than the refined sugar) and then again with 1/3rd cup – both versions turn out great. If you are serving this with coffee/tea, the lesser sweet version is my choice. While serving it to kids, drizzle some chocolate sauce!
How to make Eggless Chocolate Banana Bread –
Detailed step by step picture recipe of making Eggless Chocolate Banana Bread –
1. In a bowl, add all the dry ingredients – whole wheat flour, cocoa powder, baking powder, baking soda and salt.
2. Mix the dry ingredients together well. Set aside.
3. In another bowl, add mashed bananas, sugar and mix well until the sugar is well dissolved. Add the oil and vanilla essence.
4. Whisk well until the oil is fully incorporated and the mixture is thick.
5. Now add the milk/water and whisk it well.
6. Add the wet mixture to the dry mixture along with sunflower seeds.
7. Gently the batter well without any lumps.
8. Add this batter to the lined baking tray (I used loaf pan) and even out the batter. Sprinkle chocolate chips on top and bake at 180°C for ~35 mins.
9. When a toothpick inserted comes out clean, remove the baking tray from oven. Let it cool down for 5 mins before turning it over. Once cooled down completely, slice as needed.
10. Store in an airtight container and stock it up in the fridge for over a week. The cake retains its moistness but if it seems a little dense, warm it in microwave for 30 secs. Serve cold or warm.
- Increase the quantity of sugar upto 1/2 cup for a sweeter cake. You could also use 1/4 cup sugar for a lesser sweet cake.
- Use milk or water or a mixture of both – no impact to taste or texture.
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