If you’re a fan of both bananas and chocolate, this Eggless Chocolate Banana Cake is a must-try recipe! It’s a moist and decadent cake that’s bursting with banana flavor and rich chocolatey goodness. This cake is perfect for serving at gatherings, as it’s sure to please any crowd.
What makes this recipe extra special is that it’s an eggless version of a classic chocolate banana cake. This makes it a great option for those with dietary restrictions or allergies. Plus, it’s incredibly easy to make and requires just a few simple ingredients.
To achieve the best results with this recipe, it’s important to use ripe bananas that are bursting with natural sweetness, along with high-quality cocoa powder and chocolate. The cake is topped with a delicious cocoa sauce. You can also easily swap it out for a rich and decadent chocolate ganache.
How to make eggless chocolate banana cake
To make this delicious chocolate banana cake, simply mash ripe bananas in a bowl and mix with creamy butter, sugar, vanilla extract, and buttermilk. Add in the dry ingredients and chocolate chips, pour into a greased pan lined with parchment paper. Bake at 350°F (180C) for 45-50 minutes. Top with mini chocolate chips and homemade chocolate sauce, and serve with whipped cream.
When served with a dollop of whipped cream and a drizzle of chocolate sauce or ganache, this Eggless Chocolate Banana Cake transforms into a truly indulgent dessert that’s perfect for any occasion. So why not give it a try and enjoy all the deliciousness that this cake has to offer? If you do, don’t forget to share the photos with me on Instagram as I love seeing how it turns out for you. Enjoy!
If you share our love for bananas, be sure to take a look at our collection of Banana Recipes. You’ll find plenty of inspiration for using this delicious fruit in a variety of ways.
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Eggless Chocolate Banana Cake
Ingredients
- 1 cup (125g) all-purpose flour
- 1/2 cup (60g) unsweetened cocoa powder
- 1 tsp (6g) baking soda
- 1 tsp (4g) baking powder
- 1/2 tsp (3g) salt
- 3/4 cup (150g) brown sugar
- 1/2 cup (113g) butter , room temperature or vegetable oil
- 1/2 cup (120g) buttermilk
- 3 or 4 ripe bananas - about 1 1/4 cup (300g)
- 4 oz (120g) semisweet chocolate chips/chunks
- 1 tsp (5g) vanilla extract
Topping
- 2 tbsp (20g) chocolate chips/chunks
Chocolate Sauce
- 1/2 cup (60g) unsweetened cocoa powder
- 1/3 cup (70g) sugar
- 1/4 tsp (1g) salt
- 1/2 cup (120ml) water
- 1 tsp (5g) vanilla extract
For Serving
Instructions
Prepare the cake.
- Preheat the oven temperature to 350°F (180°C). Grease with butter a 8 inch (20cm) pan and line with parchment paper.
- In a medium bowl, mash the ripe bananas with a fork.
- In a large bowl add butter with sugar and mix until creamy. Add vanilla extract and mashed bananas and mix to combine. Add buttermilk and mix to combine. Set aside.
- In a medium bowl whisk the flour, with cocoa powder, salt, baking powder and baking soda.
- With the mixer on low incorporate the flour mixture into the banana mixture. Don’t overmix.
- Fold in the chocolate chips/chunks.
- Pour the batter into the prepared pan. Sprinkle with mini chocolate chips/chunks.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Let cool completely.
Meanwhile prepare chocolate sauce.
- In a medium saucepan whisk cocoa powder with sugar and salt. Add water and mix to combine.
- Place over medium low heat and bring to boil. Simmer for 1 minute, stirring continuously. Remove from heat, add vanilla and set aside to cool until ready to use.
- Serve chocolate banana cake with whipped cream and chocolate sauce. Enjoy!
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Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
