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You are here: Home / Cake Recipes / Eggless Chocolate Banana Pound Cake Recipe-Eggless Chocolate Cake Recipe

Eggless Chocolate Banana Pound Cake Recipe-Eggless Chocolate Cake Recipe

November 24, 2015 54 Comments

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How to make Eggless Chocolate Cake (Using Bananas)

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!

eggless banana chocolate pound cakePin

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 banana chocolate pound cakePin

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?

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By nags Filed Under: Cake Recipes, Chocolate, Eggless Cakes, Uncategorized

Previous Post: « Stir-Fried Raw Papaya / Kaplanga Mezhukkupuratti Recipe
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Reader Interactions

Comments

  1. Rekha

    February 25, 2018 at 8:39 pm

    Tried this recipe came out quite well, however i used one egg and rest of banana

    Reply
  2. Saloni

    May 31, 2017 at 2:24 pm

    Its just lovely! Will surely try it out on my Father’s birthday. Can I use freeze-dried bananas in this recipe?

    Reply
    • nags

      June 9, 2017 at 8:58 pm

      no that won’t work, please use fresh banana 🙂

      Reply
  3. Lakshmi Jothi

    March 21, 2013 at 2:10 pm

    Hi 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

    Reply
    • Nagalakshmi V

      March 22, 2013 at 1:41 am

      yes, softened butter at room temperature and unsweetened cocoa powder. good luck 🙂

      Reply
  4. Karishma

    October 27, 2012 at 10:11 am

    Hi 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!

    Reply
  5. suhani

    September 4, 2012 at 11:19 am

    hi Nags..i tried this cake today and it came out too good..it is super soft..really yummy..thanks for the recipe..

    Reply
  6. Anonymous

    July 22, 2012 at 6:05 pm

    Sure will try out and let you know.Thanks for getting back.

    Reply
  7. Anonymous

    July 19, 2012 at 8:05 pm

    Hey There,
    Luv ur Recipes!!! Can we use a little less butter in this recipe? 250 gms sounds way too much for me.

    Reply
    • Nagalakshmi V

      July 20, 2012 at 1:19 am

      you 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! 🙂

      Reply
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Hello!

I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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