This post is dedicated to my dear husband. He is not too fond of sweets, but a chocolate banana cake and banana bread is his all-time favorite. The mild sweet whole wheat healthy chocolate banana cake extracts most of its sweetness from the overripe bananas. The usage of a negligible amount of sugar puts the banana cake into his list of favorite desserts.
I have been making different versions of banana bread to delight him and this time I decided to give him a new surprise. Instead of banana bread, I decided to bake a chocolate banana cake recipe that suits his taste buds too.
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On Sunday evening while playing chess with my son, when he asked to have something for munching, I gave him the slice of layered banana cake. I had secretly baked this whole wheat chocolate banana cake in advance for him.
And when he saw the slice of his favorite banana cake, for a moment he looked at me and smiled. He gobbled all at one go.
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As usual, I was not expecting any compliment or advice from him. In the past 12 years one thing I have completely understood about him - if he eats without uttering a word that means you have cooked well. Don't expect any words of praise 😉
If you prefer watching recipe instead of reading it, here is the video link for the recipe
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Ingredients for chocolate banana cake
For this recipe, I have used whole wheat flour, brown sugar, cocoa powder, and my favorite bananas. Overripe bananas are best for this recipe. In case you don’t have overripe bananas, don’t worry, I have a tip for you. Keep the bananas in the freezer for 2 hours and then thaw them. Your overripe bananas are ready.
PS: Use Conversion Table to convert cups into grams and vice versa
I have curated the list of recommended tools and ingredients for baking. I recommend only tried and tested products that have given satisfactory results in my kitchen.
If you bake this recipe, please share a picture with me on my Instagram using #bakewithsonia
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Let’s make our moist chocolate banana cake
In a bowl mash bananas using a masher or a fork and add sugar and oil to it. Mix everything until sugar completely dissolves.
I have purposely used brown sugar for this recipe. I like the flavor of molasses and brown sugar also adds that extra dark color to the cake. However, if you don’t have brown sugar, you can add regular white sugar. The measurement will remain the same.
Using a sifter, sieve flour, baking powder, baking soda, and salt altogether. Don’t skip this step. Using a spatula, fold all the dry ingredients into wet ingredients. There should be no lumps. Add milk to the batter to make it of pouring consistency.
Divide the batter into two equal parts. Add cinnamon powder to one portion. Add vanilla essence and cocoa powder to other portions.
Meanwhile, keep the oven for preheating to 180 °C for a minimum of 10 minutes.
Grease a baking tin with butter or line it with parchment paper. I have used a loaf tin with dimensions 9x4x4.
Pour cinnamon-flavored batter first and then top it with cocoa-flavored batter. Tap the tin on the counter.
Bake it in preheated oven for 30 min or until it passes the toothpick test.
When the cake is baked, take it out from oven and demould it. Let the cake rest on cooling rack for 10 minutes.
Once it cooled down to room temperature, slice it and serve.
Be assured, not only old kids, even the young adults will love this cake.
Buy Tools and Ingredients used in this recipe
Parchment Paper | Sifter | Spatula | Cocoa Powder | Brown Sugar | Vanilla Essence
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Healthy Chocolate Banana Cake
Chocolate Banana Cake is an evergreen cake that is liked by people from all walks of life. This eggless healthy chocolate banana cake makes a healthy snack for my entire family. My kid likes the moist crumb and the chocolaty top.
Ingredients
- 200 gm Whole Wheat Flour
- 2 tbs Cocoa Powder
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 tsp Cinnamon Powder
- 80 gm Brown Sugar
- 100 ml Oil
- 2 pcs Banana OverRipe Large
- 50 ml Milk
- 1 tsp Vanilla Essence
Instructions
- In a bowl mash bananas and add sugar and oil to it and mix it until sugar completely dissolves.
- Sieve flour, baking powder, baking soda, and salt altogether.
- Mix the dry ingredients with wet ingredients. Add milk to the batter to make it of pouring consistency.
- Divide the batter into two equal parts.
- Add cinnamon powder in one portion and vanilla essence and cocoa powder in the other portion.
- Meanwhile, keep the oven for preheating at 180 °C.
- Grease a baking tin with butter or line it with parchment paper.
- Pour cinnamon flavoured batter first and then top it with cocoa flavoured batter. Tap the tin on the counter.
- Bake it in preheated oven for 30 min or until it passes the toothpick test.
- Demold the cake and let it rest on cooling rack for 10 minutes.
Notes
2. To bake this cake, use only the bottom coil.
3. In case you don’t like cocoa then you can make it completely without cocoa.
4. You can add your choice of nuts and Choco chips to the batter.
5. The time taken by the cake to bake can vary oven to oven. Bake the cake until the toothpick inserted comes out clean.
6. Bake this cake in convection mode at 160 °C for 30 min or until it passes the toothpick test.
7. If you want to try this recipe with jaggery powder then add 100 gm of jaggery powder.
Hi ma’am,
Can I use buttermilk in making banana cakes like other cakes?
Try it out Nidhi. Let me know how did your experiment go.
Thanks
Sonia
Can I use coconut milk instead?
Absolutely, try it out.
Thanks
Sonia
Sonia Ji …How I want to try all your recipes, trust me all of them
All the best, Divya.
Cheers!!
Dear Sonia,
I have tried some of ur recipes which came out really well. A big thanks to you.
I have one query though. Can I use musturd oil in this recipe?
Gurneet, I would not recommend using mustard oil as it will leave its pungent and prominent flavor in the bake.
Happy Baking!
Sonia
Mam, I tried this recipe today. First of all I had to add double the milk as mentioned, but reading another comment’s answer as u said the flour quality maybe different. Secondly I baked in convection mode for atleast 40 mins at 160 degree ( my microwave convection achieves 160 deg when it shows 180 deg on panel ) but still my toothpick is not coming out clean..what can be the reason I tried to make batter of pouring consistency..can too thin a batter be the reason for increase in baking time..in ur video seeinv the batter it seems my batter was thin…
Sweta,
When the batter has more moisture content, obviously it will take longer time to evaporate. so if your batter was runny, then bake it for little longer time until it passes the toothpick test.
Happy Baking!
I tried baking this came but it was quite thick and I had to add another 50ml of milk. Can this be the reason for my cakes of being drier side as I end up adding little more milk to make it pouring consistency.
Namita, every flour has different absorption capacity. Moreover if bananas are not properly ripe then also you will end up adding more milk. So that is absolutely fine.
Hey Sonia !
I have made this cake today and it’s really nice .. however it has little chewiness . What should I add to ensure that it’s leww chewy.. can u pls let me know the exact measurement of banana purée as measurement varies with the size of banana .
Hi Hemangi,
You can add 2 tbs of Cornflour to reduce the chewiness.
The approximate of banana puree should be 170 gm.
Happy Baking!
Sonia
I tried this cake and it was lovely. Your recipes are really easy and healthy.
Thank you Carol.
I have tried banana cakes from other recipes and mostly every one includes egg. Please help me understand how we are excluding eggs in this recipe. I am new to baking and would really like to know what exactly is the use of egg while baking and when / how should we include/exclude it . Sorry if its a long question!!
Preeta
First of all, don’t say sorry for any question. I love to answer. So feel free to ask whenever in doubt.
Now coming to your question, Banana itself is a replacement of egg. So in any recipe where banana is there, you can easily skip eggs. Eggs have a different purpose in different recipes. In few recipes eggs used as a binder, in few to give richness and in few to make the cake rise. With practice you will understand all these things. So keep experimenting and sharing with us. I am there to help.
Happy Baking
Sonia
Hi..can I replace oil with butter?
And if I want to use maida, what will b the measurement
No.
Your title shud be …” Nobody bake like me ” can’t tell you your recipe is so easy to follow …yet delicious …I am loving it ….
Thanks a bunch, Moushmi. You just made my day.
Please share recipe of strawberry cake with fresh strawberry … in this recipe may I replace bana with fresh strawberry grinded??
Hello Shalini,
I will not suggest until I do a successful experiment at my end. however, if you experiment, share your results so that I can learn from it.
Regards
Soia
Trying this today. Can I add butter scotch essence instead of cinnamon powder?
Also can I add flax seeds powder in to this?
Hello Shalini,
Use max of 2 tbs flaxseeds powder
Feel free to replace the essence.
Regards
Sonia