Happy New Year one and all 🙂 Hope this new year brings a lot of happiness, peace and success for all of us 🙂 🙂
So how did you usher in the new year?! We relaxed at home on the new year’s eve after having an awesome home cooked meal of comforting tomato soup, homemade spicy vegetable rice noodles, crispy fried baby corn and a slice of homemade plum cake! We watched a nice movie and once the clock stuck 12, we wished each other. Simple and sweet isn’t it?! You call us matured or aged, but we are finding comfort in the smallest of the things which I think is for the best 🙂
New Year means new beginnings and anything new should start on a sweet note. And that’s why I have an amazing banana cake recipe to share today. Until a few years ago, if you had talked to me about adding banana in a cake, I would have laughed at you. And then, I baked some eggless Banana Walnut Muffins and my perception changed. We loved it but never took the chance to make baked goodies with bananas again. Most of 2016, I had stumbled upon Banana bread and Banana loaf and Banana cake but unfortunately I couldn’t give it a try until very recently.
This is a Vegan Whole Wheat Banana Chocolate Chip Cake or Loaf. No milk, no eggs, no butter and yet, this is a piece of heaven in every bite. Moreover, this requires no effort at all. Such an easy recipe but guaranteed to get you a lot of praises. The husband who is very scared of my vegan baking trials (due to a couple of misses) gave a huge thumbs up for trying out this cake. I stored this cake in an airtight container in the fridge and we relished it as our after meal dessert for upto a week. The cake was very moist, light and perfectly sweet 🙂 Check out the notes for some tips and tricks.
To easily follow the recipe, check out the recipe video of this Vegan Banana Chocolate Chip Cake. Make sure you subscribe to my Youtube Channel to get instant alerts on new videos 🙂
Eggless Whole Wheat Banana Chocolate Chip Cake
What I used –
- Whole Wheat Flour, 1½ cups
- Mashed Over Ripe Bananas, 2 large (mashed to approx 1 cup or so)
- Sugar, ½ cup
- Oil, ½ cup
- Baking Powder, 1 ½ tsp
- Baking Soda, ½ tsp
- Salt, 1/8 tsp or a generous pinch
- Vanilla Essence, ½ tsp
- Chocolate Chips, 2 tbsp + 1 tbsp
Prep Work –
1. Preheat the oven at 180°C for at least 15mins. Grease and line a baking tray with butter paper.
How I made –
1. In a bowl, add all the dry ingredients – whole wheat flour, baking powder, baking soda and salt. Mix it together well. Set aside.
2. In another bowl, add mashed bananas, sugar and mix well until the sugar is well dissolved. Add the oil and vanilla essence. Whisk well until the oil is fully incorporated and the mixture is thick.
3. Gently fold in the dry and wet ingredients without any lumps. Add 2 tbsp of chocolate chips and fold them in.
4. Add this batter to the lined baking tray (I used loaf pan) and even out the batter. Sprinkle 1 tbsp of chocolate chips on top and bake at 180°C for ~35 mins. 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, slice as needed.
5. 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.
- I used two large Robusta Bananas that were over ripe. When the banana has a lot of dark spots and is very soft to touch, works best for this recipe.
- Instead of chocolate chips, add chopped walnuts or raisins.
- Instead of white sugar, brown sugar can be used for a rich brown color.
- Oven timings differ based on the make/brand. Keep a close eye on the cake after 25 mins and check for doneness at 30 mins once.
- I greased the baking tray with the same oil I used for baking this cake (Sunflower oil). If required, butter can also be greased.
- Lining the baking tray with butter paper helps remove the cake with ease, so it is totally worth the little additional effort.