2Large Mashed Over Ripe Bananasmashed to approx 1 cup or so
Generous Pinch of Salt
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Preheat the oven at 180°C for atleast 15mins. Grease and line a baking tray with butter paper.
In a bowl, add all the dry ingredients – whole wheat flour, baking powder, baking soda and salt. Mix it together well. Set aside.
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.
Gently fold in the dry and wet ingredients without any lumps. Add 2 tablespoon of chocolate chips and fold them in.
Add this batter to the lined baking tray (I used loaf pan) and even out the batter. Sprinkle 1 tablespoon 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.
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.