Rich, moist, fudgy and chocolate-y! Banana+ Chocolate= Heaven on Earth. This cake is filled with all things good (health wise and taste wise) and it is very healthy. Forget your butter filled sponge and indulge in this rich, fudgy chocolate banana cake. It is made with 100% WHOLEWHEAT FLOUR! I am gonna stress on that part. It’s also butter-free and egg-free 😉
And also, it is vegan. You can have 2+ servings without any guilt. 😀
Ingredients: (Serves 8-10)
- Mashed banana- 1 cup or 300g or 10.60 oz
(I use 2 long large over-ripe bananas. Make sure to use ripe or over ripe big bananas only)
- Wholewheat flour- 1 ¼ cup or 162 grams
- Cocoa powder- ¼ cup + 2 tablespoons or 45 grams
- Baking soda- 1 teaspoon
- Cornstarch- ¾ teaspoon
- Salt- a pinch
- Sunflower oil- ½ cup or 118 ml
- Water- ½ cup or 120 ml
- Vinegar- 1 teaspoon
- Granulated white sugar- ¾ cup or 150 grams
- Chopped walnuts- ¼ cup
Preheat oven to 180° C. Grease a 22 cm tin with oil or cooking spray. Line the base of the tin with a disk of parchment paper and grease the paper as well for double insurance.
1) Add the mashed bananas to a large bowl and make sure it is completely lump free.
2) Sift the wholewheat flour, cornflour, cocoa powder, salt and baking soda into a another clean dry bowl. Sift it again. I prefer to sift it 2-3 times because it yields in a lighter cake.
3) To the mashed bananas, add the oil, vinegar and water and whisk until thoroughly combined.
4) Add the sugar to the banana mix and whisk it until the sugar has been completely incorporated.
5) Whisk in the sifted dry ingredients. (I like to work in batches. I first add half of the mixture, whisk it in and then add the other half of the mixture) You will get a slightly thick mixture but it should still drop off the whisk easily. Sometimes due to varying humidity and also due to higher strength of the flour, the batter will be too thick. In that case, add 1-2 tablespoons of water in addition.
6) Add the chopped walnuts and give it a good mix.
7) Pour the the batter into the greased pan and bake in the oven for 12 minutes. Reduce the temperature to 170° C and bake for a further 18-20 minutes or until a skewer inserted in the centre should come out clean. If the skewer does not come out clean, bake it for longer until a skewer comes out completely clean. Cracks are quite common so no need to worry about that.
8) Once completely baked, let the cake cool in the tin for 10 minutes. Then flip it onto a wire rack and allow it to cool completely. At this point, you can trim off the top layer that has become crisp but be careful as the cake will be a bit fragile.
Dust it with icing sugar and serve with chocolate or strawberry sauce. Store in airtight containers upto 4-5 days. 🙂