When it comes to having a tea cake, Banana bread is one of the most sought-after recipes. The soft, tender cake is an all-time favourite. And to pair it with chocolate, it’s just heavenly!
I’m are super excited to share this ultimate double chocolate banana bread recipe with you! I’m sure you won’t stop baking it at once.
This is a super delicious loaf recipe that has the sweetness and goodness of banana paired well with everyone’s favourite chocolate.
Just like how a tea cake should be, this banana bread is soft, crumbly and moist in texture. The chocolate chips add a contrasting bite to the cake.
You get the best of both worlds: the sweetness of bananas and the richness of chocolate! And who doesn’t like bananas or chocolate?! I guess we all do.
Eggless Chocolate Banana Bread Video Tutorial
Why You’ll Love This Recipe?
- The texture: This cake is absolutely amazing when it comes to texture. It’s soft, moist, and so fluffy that you would want to eat every slice of this cake.
- It’s Eggless: Many times, people feel eggless cakes are not as good as egg ones. But today, baking has evolved so much that not just eggless cakes but even vegan cakes taste great. I love the fact that this cake is eggless and has such a beautiful taste as well as texture.
- Chocolatey: The use of Dutch-processed cocoa powder and chopped chocolate makes it ultra-chocolatey and delicious. I can vouch that no chocolate lover can resist this cake.
Important Ingredients Used In The Recipe
Although, each and every ingredient in any recipe plays its role. However, few ingredients are such that we cannot replace them. Let’s see what are those ingredients in this particular recipe.
- Dutch-processed cocoa powder: The recipe calls for Dutch-processed cocoa powder which has more dark and rich chocolate flavor as compared to natural cocoa powder.
- Almond Flour: Being gluten-free, almond flour makes the cake a bit crumbly and soft. It also provides a certain richness and nutty taste to the cake.
- Bananas: Using the right type of bananas for the recipe is quite crucial. If you use an overripe banana, the batter will be too sticky, and the cake will feel sticky from the inside. Whereas, if you take a little raw banana, then it won’t provide the required softness and sweetness to the cake. Make sure to take the yellow-riped bananas that are not too soft nor too stiff.
- Baking powder: Since we have Dutch-processed cocoa powder in the recipe, baking powder is added here as the leavening agent. It will provide the required fluffiness to the cake.
- Baking soda: When mixed with milk, baking soda will act as buttermilk and again act as a leavening agent that will soften the cake.
- Oil: Although using butter makes the cake taste buttery but, it sometimes ends up making the cake a bit hard after a day or so. This is because butter hardens at room temperature. This is not the case with oil, as it remains in the liquid state, and this makes your cake remain moist throughout its shelf life.
- Chopped Chocolate: The addition of Chopped chocolate or chocolate chips on top makes the cake incredibly yummy. It adds a nice crunch or bite to the cake, which is in contrast to the overall soft texture.
- Cinnamon Powder: It may seem a bit odd here, but just a dash of cinnamon really blends well with chocolate and banana flavours, making the cake taste much better and unique.
How To Make Eggless Chocolate Banana Bread
Preparation: Gather all ingredients needed for the recipe and weigh them correctly. Preheat the oven to 180°C (OTG mode: upper rod + lower rod + fan). Grease and line a loaf tin with some oil and butter paper.
Mash Bananas: In a bowl, mash the bananas using a fork. Add lemon juice to it.
Add liquid Ingredients: Next, add the liquid ingredients i.e., Oil, milk and vanilla essence to the mashed bananas. Mix using a spatula.
Dry Ingredients: In a different bowl, sieve all dry ingredients – flour, cocoa powder, baking powder, baking soda, sugar and salt. Give it a nice stir.
Make Batter: Add the sifted dry ingredients to the wet ingredients mixture gradually and make a smooth, lump-free batter.
Add chocolate chunks: Finally, add the chopped chocolate to the batter and mix again.
Bake: Transfer the batter to the prepared tin and garnish with some more Chopped chocolate. Bake the cake at 180°C (OTG mode: lower rod only) for 30-40 minutes or until a toothpick comes out clean once inserted at the centre.
Cool and Serve: Once baked, let the cake cool, demould the cake and slice using a serrated knife. You can drizzle some chocolate sauce or ganache as well.
Chef’s Tips For The Recipe
Tip To Check Doneness of Cake
When we insert a toothpick, do not confuse melted chocolate with unbaked batter. Do not put it for baking if it’s just chocolate, look for cooked crumbs to ensure it’s baked.
Add Lemon Juice
Adding lemon juice to mashed bananas helps them from getting too brown.
Avoid Over Mixing
Refrain from over-mixing the batter; it will make the cake dense.
Cool The Cake Before Slicing
Do not demould or cut the cake if it is still warm. The cake will crumble if you do so. Always wait for the cake to cool down thoroughly before slicing.
How To Store Eggless Chocolate Banana Bread
You must keep the cake in an airtight box. If kept at room temperature, consume it within 2 days. You can consume up to 3-4 days if stored in the refrigerator. You can also freeze the cake and keep up to a month, but you will need to thaw and warm the cake before serving.
More Easy Recipes
There are a bunch of travel cake recipes uploaded for you all to try:
Frequently Asked Questions
Bananas are generally one of the substitutes for eggs used in egg recipes to make them eggless. It makes a cake soft, fluffy and moist. As the name suggests, Banana adds not only softness to the cake but is also the main flavour component.
Although it’s definitely a cake, banana bread is addressed as bread and not cake mainly because of how it is shaped and eaten. Traditionally, banana bread is made in a loaf tin and sliced like bread. It is also served with butter in some regions instead of any sweet topping or frosting.blow gun.
The correct quantity of bananas is important for the recipe. Adding too many bananas will make the cake dense and gooey from the centre. This will in turn make the cake appear under-baked and not pleasing to eat.
Yes, you can use the same recipe to make them as muffins.
If you wish to have non-chocolate banana bread, then you will have to replace cocoa powder with flour. Also, you can substitute chocolate chips with some nuts like walnuts.
Since the recipe has baking soda, you can replace Dutch cocoa with a natural one. However, we recommend using Dutch cocoa powder only to get the maximum chocolate flavour.
To call it banana bread, a loaf tin is used to give the bread-like shape. But if you choose to serve as a cake slice, then, of course, you can use any mould you like.
Yes, you can always bake this loaf recipe in a bake-and-serve loaf mould. You will have to grease and line this mould as well, just as the aluminium tin one. Once the cake is baked, let it cool down and cling wrap it to give as it is in the mould. Do not wrap when the cake is warm, as that will trap the steam inside and the cake will become sticky due to moisture.
- 1.5 Banana
- 1 tsp Lemon juice
- 75 g Vegetable oil
- 26 g Milk
- ¼ tsp Vanilla essence
- 112 g All-purpose flour
- 30 g Almond flour
- ½ tsp+ ¼ tsp Baking powder
- 2 g Baking soda
- 1 g Cinnamon powder
- 1 tbsp + ½ tbsp Dutch cocoa powder
- Chopped dark chocolate
- A pinch of Salt
- Preheat the oven at 180°C (OTG MODE: upper rod + lower rod+ fan). Grease and line a bread loaf tin with oil and butter paper.
- In a bowl, mash bananas with a fork and add lemon juice to it.
- Now, Add all the liquid ingredients, i.e., oil, milk and vanilla essence, to the mashed banana.
- In a new bowl, sieve all dry ingredients i.e., flour, cocoa powder, sugar, baking powder, baking soda and salt. Give it a stir.
- Add the liquid ingredients to the dry ingredients gradually and mix to get a smooth batter.
- Lastly, add chopped chocolate to the batter and give it a good mix.
- Pour the batter into the prepared loaf tin. Garnish the top with some more chopped chocolate.
- Bake at 180°C (OTG mode: lower rod only) for 45-50 minutes or until the toothpick comes out clean when inserted in the centre.
- Prep Time: 15 to 20 minutes
- Cook Time: 45 to 50 minutes