I love banana cakes. I love chocolate. So this eggless banana chocolate pound cake is love squared.
I am sorry if you are a banana-hater and can’t stand the thought of it but really, you don’t know what you are missing. And God help you if you are a chocolate-hater. You really shouldn’t be here at all, right? But wait, I need to tell you about a new project I am on with 8 other amazing food bloggers. We are the Free Spirit Bloggers. Read on!
Mads of Cook-Curry Nook came up with this idea and this month, we experimented in our baking labs with egg substitutes in cakes. The idea was to use the same basic chocolate pound cake recipe and use different egg substitutes. We each worked with 2 and decided to post the one that worked better.
I chose to work with banana. To substitute one egg in the recipe, you need 1/4 cup ripe banana puree + 1/2 tsp baking powder. This is in addition to baking powder already mentioned in the recipe.
Eggless Chocolate Banana Pound Cake Recipe (Eggless Chocolate Cake Recipe)
Makes 36 small pieces
Ingredients:
All purpose flour or Maida – 250 gms (2 ½ cups)
Sugar – 250 gms (1 1/4 cups)
Butter – 250 gms
Cocoa powder – 50 gms (~4 tbsp or 1/4 cup)
To replace 4 eggs – 1 cup pureed ripe banana + 2 tsp baking powder
Baking Soda – 1 tsp
Baking Powder – 1/2 tsp
Salt – 1/2 tsp
Vanilla essence – 1 tsp
Milk – as required, to adjust batter to dropping consistency – max ½ cup (I used about 1/4 cup)
How to make Eggless Chocolate Cake:
1. Pre-heat the oven to 180 deg C (350 deg F).
2. Line the base of a square pan (8″x8″) with butter paper, or grease the base with butter and dust with
flour till well coated and set aside.
3. Beat the pureed banana with the baking powder and set aside.
4. Sift together the flour, cocoa powder, baking powder, baking soda and salt. Do this thrice for best results, and set aside.
5. Cream the butter and sugar well together for about 3-4 mins. Add the vanilla essence and beat well.
6. Add the beaten banana mixture to the butter-sugar mixture and beat well till it has been incorporated.
7. Now, add the sifted flour mixture to the butter-sugar mixture little by little and beat well till
blended smoothly.
8. Add adequate milk to achieve a batter of dropping consistency.
9. Pour batter into the readied pan, and bake at 180 deg C for 45-50 minutes or till done.
My chocolate cake formed a nice crust and was super soft and spongy. It was a bit hard to get clean pieces because it was that soft. Throughly enjoyed making the eggless version but if you want to avoid the banana flavour, just use eggs and follow the rest of the recipe as mentioned. Do let me know if you try it!
So, what’s your favourite egg replacement?
Rekha says
February 25, 2018 at 8:39 pmTried this recipe came out quite well, however i used one egg and rest of banana
Saloni says
May 31, 2017 at 2:24 pmIts just lovely! Will surely try it out on my Father’s birthday. Can I use freeze-dried bananas in this recipe?
nags says
June 9, 2017 at 8:58 pmno that won’t work, please use fresh banana 🙂
Lakshmi Jothi says
March 21, 2013 at 2:10 pmHi Nags,
I'm gonna bake this cake tomorrow for my daughter's 9th Birthday!
I am a first time baker. Can you pls clarify if the butter you used in this recipe is at room temperature?
And is the cocoa powder sugarless? Will let you know how it turns out!!
Thanks
Nagalakshmi V says
March 22, 2013 at 1:41 amyes, softened butter at room temperature and unsweetened cocoa powder. good luck 🙂
Karishma says
October 27, 2012 at 10:11 amHi Nags,
Baked this today and it was exactly as you described…loved the flavor and texture..had also tried out your eggless butterless Chocolate cake and its a keeper of a recipe…thanks for all it!
suhani says
September 4, 2012 at 11:19 amhi Nags..i tried this cake today and it came out too good..it is super soft..really yummy..thanks for the recipe..
Anonymous says
July 22, 2012 at 6:05 pmSure will try out and let you know.Thanks for getting back.
Anonymous says
July 19, 2012 at 8:05 pmHey There,
Luv ur Recipes!!! Can we use a little less butter in this recipe? 250 gms sounds way too much for me.
Nagalakshmi V says
July 20, 2012 at 1:19 amyou could try but the cake may turn out drier. how about you increase amount of bananas and decrease butter? let me know how that turns out! 🙂
rishita says
May 28, 2012 at 4:41 pmI had tried baking a cake quite a few times, but could never get it right. A couple of days back, I came across your blog and somehow it persuaded me to give it one final try. And, it worked! 🙂 🙂
Everyone was ecstatic at home. I even made a chocolate icing. Thanks a ton for this wonderful recipe, Nags!!!
Quick Q: Can i use any other fruit instead of banana?
Nagalakshmi V says
May 29, 2012 at 4:09 amThe banana in this banana chocolate cake acts as a substitute to eggs so replacing it may not yield the best cake. You can add eggs and then use another fruit puree for flavour 🙂
rishita says
May 30, 2012 at 6:02 amUhh, I'm a "shudh shahkahari"… But thanks for replying! 🙂
Aleksandra Rybińska says
December 21, 2011 at 6:37 pmThis cake looks awesome! Wish to try it 🙂
Anonymous says
January 12, 2012 at 6:17 amHi Nags,
Your recipes look so professional..and tempting( to give it a shot!) I ,yes have been baking. But i was using my mom's old conventional baking system( You may not know…Its a idli pot sort of a thing and you line the inside with sand for insulation). Now i wish to buy an Oven to try out new recipes…can you suggest me the best oven ( Brand..specification..everything!) Thanks…
Anitha Swaminathan
Nagalakshmi V says
January 13, 2012 at 2:02 amHello Anitha, that's a tough thing to do because there are so many options out there and obviously I am not familiar with all of them to give you an informed suggestion. You could check out my post on types of oven and get an understanding of what you may want. https://www.cookingandme.com/2010/05/types-of-ovens-how-to-choose-oven.html
Nags says
September 16, 2011 at 3:28 pmjust do an online search to get the conversions
Anonymous says
September 15, 2011 at 3:10 pmdeep
butter-u ve given it in grams.can u give us the cup measurements too
Nags says
July 12, 2011 at 6:55 amcool! looking forward to seeing how it turned out 🙂
Deepti Pawar says
July 11, 2011 at 3:25 pmNags, I am going to try this today. Going to probably make muffins with chocolate chops as a variation. Let's see how it turns out. Will keep you and the other FSB-ites posted.
Nags says
June 9, 2011 at 1:25 amGanga, I have only used maida in most of my bakes and not much wheat flour. If you use the fine wheat flour meant for baking, then the raw smell shouldn't be there. if you use atta, that may come in because atta is actually not meant for baking. i am guessing if you use other ingredients that have a strong flavour (like bananas in this recipe!), then it may help. try that 🙂
Ganga says
June 7, 2011 at 6:09 amnags i have a doubt.. i wish to avoid maida in cakes… is it possible to make delicious cakes from Whole Wheat flour and if so what are the tips.. i have tried once but the taste of raw wheat remained
sudhathinkingaloud says
May 17, 2011 at 3:35 amLooks super yummy. Thanks Nags! You are awesome!
Nags says
May 5, 2011 at 8:58 amSilvara, I tried that too. The cake turned out super fudgy, again hard to slice, but delicious!
Silvara says
May 5, 2011 at 7:43 amYou can also try a "flax egg" which is what a lot of vegans do to replace eggs in baking.
Basically flaxmeal and water – let it soak I think for a bit and then you can use it. This looks yummy! 🙂
kankana says
May 5, 2011 at 1:36 amgreat combo! Love the looks of it .. making me feel like baking right now 🙂
Shobana senthilkumar says
May 5, 2011 at 1:25 amLuks yummy…feel like having one:)
Mary @Delightful Bitefuls says
May 4, 2011 at 9:01 pmLoving these flavors! This sounds AMAZING!
Love your blog!
Mary xo
Delightful Bitefuls
Urmila says
May 4, 2011 at 4:03 amlooks tempting….Hey Nags…there some awards for you on my blog…please collect
Kat @ Cupcake Kat says
May 4, 2011 at 1:46 amI am definately not a banana hater! These look amazing.
My favorite egg replacer is silken tofu
VineelaSiva says
May 3, 2011 at 10:09 pmThe the cake came out perfect can u pass some dear.
Sathya Sankar says
May 3, 2011 at 7:30 pmChoco-banana cake looks delicious and super moist!
http://www.appetitetreats.com
Nithya says
May 3, 2011 at 7:06 pmSuper delicious cake 🙂
cookcurrynook says
May 3, 2011 at 5:43 pmNags, you're a gem. Thanks for those sweet words *blush*
And I want that yellow plate replete of all those pieces of cake. Yes, I'm greedy!
Thanks a bunch for being so supportive of FSB. Love ya 🙂
Priya (Yallapantula) Mitharwal says
May 3, 2011 at 3:54 pmI may actually try it today itself as I have one overripe banana and I was wondering what to do with it 🙂
Kalyani says
May 3, 2011 at 3:40 pmlooks delicious …..
Noodlehead says
May 3, 2011 at 3:37 pmohh…yummm! banana and chocolate is an unbeatable combo, IMHO. bananas in our home invariably meet this fate – i doubt if any of us even remember how a banana tastes outside of a baked product 😀 My fav egg replacement though is applesauce. It has a neutral taste and this way I can cut down on the butter too!
Priya says
May 3, 2011 at 3:26 pmCake looks super prefect and super moist..yumm!
Nitha says
May 3, 2011 at 12:46 pmLooks so soft & delicious..
Premalatha Aravindhan says
May 3, 2011 at 12:13 pmPerfect cake,i too love the banana and chocolate flavor…sure will try.
lata raja says
May 3, 2011 at 12:13 pmI like them too, they look very soft. Can connect to what you said that you had difficulty in cutting them to slices.I am determined to try this substitute in my bakes, all the while feeling apprehensive about the banana flavour overpowering!
Deepti Pawar says
May 3, 2011 at 11:28 amAwesomeness personified. On my to-bake list. My paneer based cake was not much of a hit, really. Way too crumbly for me. Need to try this sometime and of course another one with OJ as egg sub. Great baking with ya, Nags. Cannot wait to get back on the saddle together for more adventures!
The Mad Jammer says
May 3, 2011 at 10:00 amWhtta bright yellow plates! All blogs are so chocolatey now, awesomeness. Am such a lover of bananas too.Wish there was a way to "like" comments – Anu's on the hero thing! Awww!
Radhika says
May 3, 2011 at 5:41 amThat's a great combo Nags. Just awesome.
Vardhini says
May 3, 2011 at 5:28 amCake looks moist and yummy. Loving the eggless version.
Vardhini
VardhinisKitchen
Nags says
May 3, 2011 at 5:26 amyou can if you want to. use 2 eggs and 1/2 cup pureed banana + 1 tsp baking powder if you wish. or any other permutation of choice. just remember to replace 1 egg with 1/4 cup pureed banana and 1/2 tsp baking powder.
Anonymous says
May 3, 2011 at 5:25 amTell me you cant have both eggs and the banana can you?
Nags says
May 3, 2011 at 5:04 amRobusta will work perfect. no its not ethappazham.
SSant says
May 3, 2011 at 4:21 amNags, I am a sort of banana hater … but ur banana bread and cake recipes make me wanna try … I have a question here.. What type of bananas do you use in these baking recipes… I hope its not ripe plaintains (ethappazham) … can we use the green robusta or the small yellow bananas.
Thanks..
-SR
Magpie says
May 3, 2011 at 2:50 amoh how yummy! I have a favourite banana bread that is vegan which I make with coconut oil! Must try adding cocoa to it! Am sure this must have been delicious 🙂
sowmya's creative saga says
May 3, 2011 at 2:36 amThey look chewy and delicious..just the way I love cakes to be..yumm
Vimitha Anand says
May 3, 2011 at 2:20 amFeel like grabbing a piece… Rich gooey and yum…
Sharmilee! :) says
May 3, 2011 at 1:56 amLooks so soft and yummy…choc n banana hmm yumm!
Anu Nandu says
May 3, 2011 at 1:37 amThese look like 3D cake to me – I almost want to reach and pick them up!
I love the little crispiness on the top and the chewy center. Like a movie hero – all macho on the top but cries for his mommy..LOL