Vegan Banana Chocolate Cake
If you are a banana fan, you are going to go “bananas” for this cake.(Hahaha, i know it sounds silly but I just had to go for it :p) This is the easiest banana cake to make as it doesn’t need any special ingredients, just right for using up those brown ripe bananas in kitchen.
If you need a dessert that can be made ahead of time, this is your recipe. As this tastes even better the second day. The aroma of vanilla and bananas is just so magical, your kitchen will smell heavenly.
Though some recipes for banana cake recommend wheat flour to give some density to the cake, personally I prefer maida as it keeps the cake light, soft and moist.
This one is pure vegan cake as I did not use eggs, butter or even milk!
I am normally not a huge frosting person, and prefer eating the cake just like that, but if you want you can add desired icing on top or if too lazy like me to make icing spread some nutella chocolate spread on top and dig into the cake.
All purpose flour/maida 1 cup
Baking soda 1/2tsp
Baking powder 1 tsp
Cocoa 2 tsp
Ripe bananas(medium sized) 2
Oil 1/2 cup
Sugar 1/2 cup
Vanilla extract 1tsp
Preheat oven at 180 degrees.
Sieve together flour, cocoa powder, baking powder, baking soda, salt and set aside.
In a large bowl add chopped bananas and whisk them with sugar, oil and vanilla essence until combined evenly.
Now fold the dry flour ingredients into the banana mixture and gently mix everything together.
Grease cake pan with butter and pour the cake batter into it and bake in the preheated oven for 30 to 40 mins or till tooth pick inserted in the cake comes out clean.
Allow the cake to cool down and then invert. Serve banana cake warm or cold with tea or coffee and enjoy!!