The eggless banana cake with dark chocolate chips is a quick and delicious dessert. I had some ripe bananas to use up, had run out of eggs, and made this delightful cake in just 5 minutes. The eggless banana cake is fragrant and incredibly soft; you won’t need mixers, beaters, or other appliances. You can do everything with a simple fork. It’s perfect for breakfast or a snack!
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Portions: 8-inch cake pan
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups all-purpose flour
- 2/3 cup sugar
- 1/2 cup milk
- 1/2 cup dark chocolate chips
- 1/4 cup vegetable oil
- 2 bananas
- 1 packet baking powder
- to taste vanilla
- to taste powdered sugar
Steps
The eggless banana cake is very simple and quick to prepare. First, peel the bananas and mash them with a fork until they become a puree.
Add the milk, vegetable oil, sugar, and mix with the fork. Add the vanilla, all-purpose flour, baking powder, and thoroughly combine all the ingredients. Then, fold in the dark chocolate chips.
Transfer the batter into a pan lined with parchment paper, sprinkle a few more chocolate chips on top, and bake the eggless banana cake in a preheated oven at 350°F for about 40 minutes. Do the toothpick test to check for doneness.
Garnish the eggless banana cake with a dusting of powdered sugar.
Notes:
The eggless banana cake keeps at room temperature for 3-4 days. If you don’t want to add the chocolate chips, you can omit them, or you can replace them with other fresh, dried, or nuts of your choice.
More banana dessert recipes HERE
