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?
I 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?
The 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 🙂
Uhh, I'm a "shudh shahkahari"… But thanks for replying! 🙂
This cake looks awesome! Wish to try it 🙂
Hi 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
Hello 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
just do an online search to get the conversions
deep
butter-u ve given it in grams.can u give us the cup measurements too
cool! looking forward to seeing how it turned out 🙂
Nags, 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.
Ganga, 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 🙂
nags 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
Looks super yummy. Thanks Nags! You are awesome!
You 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! 🙂