Eggless healthy chocolate banana bread that uses whole wheat flour. Satisfy your guilty cravings with this almost healthy cake. It has the softest crumb, and I love warming it up a little in the microwave and spreading some peanut butter on top. Perfect snack! Also, read on as I tell you how you can ripen bananas in the microwave, just in case you decide to eat bananas on time this week.
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What equipment do I need?
What ingredients do I need to make chocolate banana bread?
Banana
The mashed bananas add natural sweetness, moisture, and flavor to the cake and also act as an egg substitute.
Whole wheat flour or Atta
The flour adds structure and texture to the cake, and whole wheat flour makes it slightly healthier than all-purpose flour.
Milk
The liquid helps bind the ingredients together and adds moisture to the cake.
Refined Oil
Oil adds moisture and richness to the cake and helps to keep it moist for longer.
Refined sugar
The sugar adds sweetness to the cake and also helps to tenderize the crumb.
Cocoa powder
Cocoa powder gives the cake its chocolate flavor and color.
Cinnamon powder
Cinnamon powder adds warmth and depth of flavor to the cake.
Coffee decoction
Coffee enhances the chocolate flavor and gives the cake a richer taste.
Baking powder
Baking powder is a leavening agent that helps the cake to rise.
Salt
Salt enhances the flavor of the cake and also helps to balance the sweetness.
Vinegar
Vinegar acts as an acid and reacts with the baking powder to create carbon dioxide, which helps the cake to rise.
Step-by-step pictures on how to make eggless chocolate banana bread healthy?
How to make chocolate banana bread healthy?
- Preheat your microwave oven to 180 degrees Celsius/ 356 degrees Fahrenheit in a convection setting.
- Line a cake tin using butter paper, brown paper, or parchment paper. I used an 8.5 x 4.5 x 2.75-inch loaf pan.
- In a blender, blend two bananas. The riper the bananas, the better.
- Add sugar, cinnamon powder, and vanilla essence. Blend till sugar dissolves completely.
- Pour this mix into a bowl.
- Add refined oil and mix very well. It may seem like it will not mix, but trust the process and keep mixing.
- Measure, sieve, add whole wheat flour or Atta, cocoa powder, baking powder, and salt, and mix lightly.
- Add the milk and mix well. Add the coffee decoction.
- Now add vinegar and mix very well. Make sure this is the last thing you add, as the vinegar will start reacting with the baking powder. This is the step where you can add any nuts, chocolate chunks, or chocolate chips. I decided on a plain classic one here.
- Pour batter into the greased and lined cake tin.
- Place any topping of your choice on top if you want to.
- Bake at 180 degrees Celsius/ 356 degrees Fahrenheit for 55 minutes in a convection setting. Every oven is different, so the baking time may vary. I would recommend checking it at 30 minutes and 45 minutes.
- Poke a skewer or a knife to check if the cake is done. If the skewer or the knife comes out clean, your chocolate banana bread is done.
- Let it cool down.
- Run a knife on the edges, take it out of the pan, and slice and serve.
- I used a sharp knife to cut out 8 thick slices.
Bake with me- Video Tutorial.
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Frequently Asked Questions about chocolate banana bread:
Is eggless banana chocolate cake vegan-friendly?
No, eggless banana chocolate cake is not necessarily vegan-friendly as it contains milk.
Can I replace whole wheat flour with all-purpose flour?
Yes, all-purpose flour can be used instead of whole wheat flour, but it may affect the texture and taste of the cake.
Can I use other types of oil instead of refined oil?
Yes, other types of oil, such as coconut oil or vegetable oil, can be used instead of refined oil.
Can I replace refined sugar with other sweeteners, such as honey or maple syrup?
Yes, other sweeteners, such as honey or maple syrup, can be used instead of refined sugar, but it may affect the texture and sweetness of the cake.
How long does it take to bake an eggless banana chocolate cake?
The baking time for an eggless banana chocolate cake is typically around 40-50 minutes, but it may vary depending on the oven and pan size.
How should I store the eggless banana chocolate cake?
The eggless banana chocolate cake should be stored in an airtight container in the refrigerator for up to 3-4 days.
Can I make cupcakes instead of a cake with this recipe?
Yes, the recipe can be used to make cupcakes instead of a cake.
Can I add nuts or other mix-ins to the eggless banana chocolate cake?
Yes, nuts or other mix-ins, such as chocolate chips, can be added to the eggless banana chocolate cake batter.
Can I use frozen bananas for this recipe?
Yes, frozen bananas can be used for this recipe, but they should be thawed and mashed before use.
Can I make this recipe gluten-free by using a gluten-free flour blend?
Yes, a gluten-free flour blend can be used instead of whole wheat flour to make the recipe gluten-free. However, the texture and taste of the cake may be affected.
Recipe:
Eggless healthy chocolate banana bread
Eggless healthy chocolate banana bread that uses whole wheat flour. Satisfy your guilty cravings with this almost healthy cake.
Ingredients
- Banana: 2 nos. large
- Whole wheat flour or Atta: 150 grams
- Milk: 100 ml
- Refined Oil: 60 ml
- Refined sugar: 120 grams
- Cocoa powder: 20 grams
- Cinnamon powder: 1 tsp
- Coffee decoction: 2 tsp
- Baking powder: 1 tsp
- Salt: 1/4 tsp
- Vinegar: 1 tsp
Directions
- Step 1 Pre-heat your microwave oven to 180 degrees Celsius/ 356 degrees Fahrenheit in the convection setting.
- Step 2 Line a cake tin using butter paper or brown paper or parchment paper. I used an 8.5 x 4.5 x 2.75-inch loaf pan.
- Step 3 In a blender, blend two bananas. The riper the bananas, the better.
- Step 4 Add sugar, cinnamon powder, and vanilla essence. Blend till sugar dissolves completely.
- Step 5 Pour this mix into a bowl.
- Step 6 Add refined oil and mix very well. It may seem like it will not mix, but trust the process and keep mixing.
- Step 7 Measure, sieve, and add whole wheat flour or atta, cocoa powder, baking powder, and salt and mix lightly.
- Step 8 Add the milk and mix well. Add the coffee decoction.
- Step 9 Now add vinegar and mix very well. Make sure that this is the last thing that you add, as the vinegar will start reacting with the baking powder. This is the step where you can add any nuts, chocolate chunks, or chocolate chips. I decided on a plain classic one here.
- Step 10 Pour batter into the greased and lined cake tin.
- Step 11 Place any topping of your choice on top if you want to.
- Step 12 Bake at 180 degrees Celsius/ 356 degrees Fahrenheit for 55 minutes in a convection setting. Every oven is different so baking time may vary. I would recommend checking it at 30 minutes and 45 minutes.
- Step 13 Poke a skewer or a knife to check if the cake is done. If the skewer or the knife comes out clean, your chocolate banana bread is done.
- Step 14 Let it cool down.
- Step 15 Run a knife on the edges and take it out of the pan, slice, and serve.
- Step 16 I used a sharp knife to cut out 8 thick slices.
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