Looking for an easy chocolate cake that you can make without an oven? This eggless chocolate banana cake is soft, moist, fluffy, and incredibly delicious. The best part is that you don’t need an oven, eggs, condensed milk, or even all-purpose flour (maida) to make this homemade cake.
Made with ripe bananas, whole wheat flour, cocoa powder, and a few simple ingredients, this cake is an excellent way to use overripe bananas instead of throwing them away. It is mildly sweet, chocolaty, and has a soft, bakery-style texture that both kids and adults will love.
You can make this cake easily in a heavy-bottomed pot or cooker on the stovetop. Add some chocolate chips and chopped walnuts on top for an extra delicious finish.
- Eggless and completely vegetarian
- No oven required
- Made with whole wheat flour
- No condensed milk required
- No butter required
- Uses ripe bananas for natural sweetness and moisture
- Soft, moist, and spongy texture
- Perfect for kids’ lunch boxes, tea time, or birthdays
- A great way to use overripe bananas
For the Cake
- 2 large ripe bananas
- ¾ cup sugar
- ½ cup oil
- 1½ cups whole wheat flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- A pinch of salt
- ½ teaspoon vanilla essence
- ½ teaspoon white vinegar
- 3 tablespoons milk, or as needed
- 2 tablespoons chopped walnuts
- 2 tablespoons chocolate chips
For Greasing
- A little oil
- Butter paper/parchment paper
Step 1 - Prepare the stovetop
- Before preparing the cake batter, place a heavy-bottomed pot or large deep pan on the stovetop. Put a small stand inside and cover it with a lid.
- Preheat the pot on medium heat for about 10 minutes. This creates an oven-like environment for baking the cake.
- If using a pressure cooker, remove the gasket and whistle before preheating. Do not use the pressure cooker with pressure built up.
Step 2 - Make the banana puree
- Peel and slice 2 ripe bananas and add them to a blender along with ¾ cup sugar.
- Blend until smooth. Do not add water while blending.
- Transfer the banana mixture to a large mixing bowl.
Step 3 - Add the wet ingredients
- Add ½ cup oil to the banana mixture and whisk well until the oil is completely incorporated and the mixture looks smooth and creamy.
- Now add: ½ teaspoon vanilla essence, ½ teaspoon white vinegar. Mix well.
- You can also use lemon juice instead of vinegar.
Step 4 - Sift the dry ingredients
- Place a sieve over the mixing bowl and add: 1½ cups whole wheat flour, 2 tablespoons cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, A pinch of salt.
- Sift everything into the bowl. This helps remove lumps and makes the cake lighter and softer.
Step 5 - Prepare the cake batter
- Using a spatula, gently combine the dry ingredients with the wet ingredients using a cut and fold method.
- Do not overmix the batter, as overmixing can make the cake dense.
- Add 3 tablespoons of milk and gently mix until you get a smooth, thick cake batter.
- If your bananas are small or the batter looks too thick, you may need a little extra milk. Add it gradually rather than adding it all at once.
Step 6 - Add walnuts
- Add 2 tablespoons of chopped walnuts and gently fold them into the batter.
- Walnuts are optional. You can also use chopped almonds, cashews, or extra chocolate chips.
Step 7- Prepare the cake tin
- Grease a cake tin with oil and line the bottom with butter paper/parchment paper. This will make it easier to remove the cake after baking.
- Pour the prepared cake batter into the tin.
- Gently tap the tin a couple of times on the counter to remove any large air bubbles.
- Sprinkle chocolate chips over the top.
Step 8 - Bake the cake without an oven
- After preheating the heavy-bottomed pot for 10 minutes, carefully place the cake tin on the stand inside the pot.
- Make sure the cake tin is not sitting directly on the bottom of the pot. Cover with the lid.
- Bake on medium heat for about 10 minutes, then reduce the heat to low and continue baking for approximately 35–40 minutes.
- The exact cooking time may vary depending on the size of your cake tin, cookware, and stovetop.
Step 9 - Check the cake
- After about 45–50 minutes, insert a toothpick or wooden skewer into the centre of the cake.
- If it comes out clean or with a few moist crumbs, the cake is ready.
- If wet batter sticks to the toothpick, cover and cook for another 5–10 minutes.
- Avoid opening the lid too frequently while the cake is cooking, as this can cause the cake to sink.
Step 10- Cool and unmould
- Carefully remove the cake tin from the pot and place it on a cooling rack.
- Allow the cake to cool completely before removing it from the tin.
- Once completely cool, gently loosen the edges with a knife and carefully unmould the cake.
- Remove the parchment paper and transfer the cake to a serving plate.
- Slice and serve!
Slice the cake once it has cooled completely and serve it with a cup of tea, coffee, or warm milk. For a more indulgent dessert, drizzle some melted chocolate or chocolate ganache over the top.
This eggless chocolate banana cake without an oven is soft, chocolaty, and delicious enough to become a family favourite. So, the next time you have a few overripe bananas at home, don’t throw them away—turn them into this easy homemade cake!
Enjoy your homemade chocolate banana cake!
- Use ripe bananas: Ripe or overripe bananas give the cake more sweetness, moisture, and banana flavour.
- Don’t add water while making the banana puree: The bananas already contain enough moisture.
- Don’t overmix the batter: Mix just until the ingredients are combined. Overmixing can result in a dense cake.
- Sift the dry ingredients: This helps eliminate lumps and combines the cocoa powder, baking soda, and baking powder evenly.
- Preheat the pot: Preheating the heavy-bottomed pot for around 10 minutes is important for even baking.
- Use a stand: Always place the cake tin on a stand rather than directly on the bottom of the pot.
- Keep the lid closed: Try not to open the lid repeatedly while the cake is baking.
- Let the cake cool completely: The cake is delicate when hot. Cooling it completely makes unmoulding and slicing much easier.
- Adjust the sweetness: If your bananas are very sweet, you can slightly reduce the amount of sugar according to your preference.
- Add your favourite toppings: Chocolate chips, walnuts, almonds, cashews, or even a drizzle of chocolate ganache can be used to decorate the cake.
Eggless Chocolate Banana Cake Without Oven | Banana bread
Ingredients
- 2 ripe bananas
- ¾ cup sugar
- ½ cup oil
- 1½ cups whole wheat flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- A pinch of salt
- ½ teaspoon vanilla essence
- ½ teaspoon white vinegar
- 3 tablespoons milk or as needed
- 2 tablespoons chopped walnuts
- 2 tablespoons chocolate chips
Instructions
Prepare the stovetop
- Take a large, heavy-bottomed pot and place a small stand inside it.
- Cover with a lid and preheat on medium heat for 10 minutes.
- If using a pressure cooker, remove the whistle and rubber gasket before using it for baking.
Prepare the cake batter
- Peel and slice 2 ripe bananas and add them to a blender.
- Add ¾ cup sugar and blend until smooth. Do not add water.
- Transfer the banana puree to a large mixing bowl.
- Add ½ cup oil and whisk well until the mixture becomes smooth and creamy.
- Add ½ teaspoon vanilla essence and ½ teaspoon white vinegar. Mix well.
- Place a sieve over the bowl and add whole wheat flour, cocoa powder, baking powder, baking soda, and salt.
- Sift all the dry ingredients into the bowl.
- Gently mix using the cut-and-fold method.
- Add 3 tablespoons milk and mix gently until you get a smooth, thick cake batter.
- Add chopped walnuts and fold them into the batter.
Bake the cake
- Grease a cake tin with oil and line the bottom with parchment paper.
- Pour the cake batter into the prepared tin and gently tap the tin to remove large air bubbles.
- Sprinkle chocolate chips over the top.
- Carefully place the cake tin on the stand inside the preheated pot.
- Cover with the lid and cook on medium heat for 10 minutes.
- Reduce the heat to low and continue cooking for another 35–40 minutes.
- Insert a toothpick into the centre of the cake. If it comes out clean or with a few moist crumbs, the cake is ready.
- If the cake is still uncooked in the centre, cover and cook for another 5–10 minutes.
- Carefully remove the cake tin and allow the cake to cool completely.
- Once completely cool, gently loosen the edges with a knife and unmould the cake.
- Remove the parchment paper, slice, and serve.
- Store the cooled cake in an airtight container at room temperature for 1–2 days. For longer storage, refrigerate it in an airtight container.
Video
Notes
- Use ripe or overripe bananas for the best flavour, sweetness, and texture.
- Do not overmix the batter after adding the flour.
- Preheating the pot is important for proper baking.
- Always place the cake tin on a stand and never directly on the bottom of the pot.
- Avoid opening the lid frequently while the cake is cooking.
- You can replace walnuts with almonds or cashews.
- Chocolate chips can be added to the batter as well as sprinkled on top.
- Let the cake cool completely before slicing for clean and beautiful slices.
Yes! This cake is specially designed to be made on the stovetop. A heavy-bottomed pot or suitable cooker can be used to create an oven-like baking environment.
Yes. This is a completely eggless chocolate banana cake. Ripe bananas, baking powder, baking soda, and vinegar help give the cake a soft and fluffy texture.
Yes. You can substitute all-purpose flour (maida) for whole wheat flour. However, the texture and flavour may be slightly different.
Yes. This recipe uses oil instead of butter. Oil helps keep the cake moist and soft.
Vinegar reacts with the baking soda and helps the cake rise, resulting in a lighter and softer texture. You can also use lemon juice instead.
Yes. Jaggery can be used instead of sugar, although it may slightly change the colour, sweetness, and texture of the cake.
Insert a toothpick or wooden skewer into the centre. If it comes out clean or with a few moist crumbs, the cake is done. If wet batter sticks to it, cook the cake for a few more minutes.
Once completely cooled, store the cake in an airtight container at room temperature for up to 1–2 days, depending on the room temperature. For longer storage, refrigerate it.
Absolutely! Walnuts, almonds, cashews, and chocolate chips work beautifully in this cake. You can also add extra chocolate chips on top before baking.
