Eggless Chocolate Banana Cake Without Oven | Banana bread
This easy Eggless Chocolate Banana Cake Without Oven is soft, moist,chocolaty, and delicious. Made with ripe bananas and whole wheat flour, thisno-oven cake is perfect for beginners and can be made easily on the stovetop.
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.