Gluten Free Chocolate Banana Cake (Banana Flour Recipe)
Eggless, Moist Gluten free Chocolate Banana Cake Recipe using plantain flour or green banana flour, ripe bananas and unsweetened cocoa powder. Serve this versatile cake with tea or coffee, bake this for celebration or enjoy it warm with a scoop of ice cream for dessert.
Servings 9 pieces
Equipment
- Square Cake Tin - 7" x 7" with 2" height
- 2 Mixing Bowls - Dry and Wet ingredients
- Measuring cups and spoons
- Flour Sifter
- Spatula, Whisk and Brush
- Baking paper
- OTG for baking
Ingredients
1 cup is 250 ml, 1 tbsp is 15 ml and 1 tsp is 5 ml measurement
- 1 cup Green Banana Flour / Plantain Flour
- 2 nos Over Ripe Banana
- ½ cup Jaggery (powdered)
- ½ cup Milk + 2 tbsp
- ¼ cup Unsweetened Cocoa Powder
- ¼ cup Oil + 1 tsp oil for greasing cake tin
- ½ tsp Baking powder
- ¼ tsp Baking Soda
- 1 tsp Vanilla Essence
- 1 tbsp Dark Chocolate Chips
- A pinch of salt Read notes below
Instructions
Prep-work before baking the cake
- Measure and assemble all the ingredients, along with 2 bowls for wet and dry ingredients each before you begin baking.
- Grease, line the baking tin with parchment paper.
- Pre-heat the oven at 180 Degree Celcius for 10 minutes.
Baking the GF Chocolate Banana Cake
- In a bowl, peel and add the over ripe bananas.
- Using a fork, mash it completely.
- Sift and add the cocoa powder (to avoid lumps) and powdered jaggery.
- Whisk well until the jaggery dissolves completely.
- Now add milk (should be at room temperature)
- Add the vanilla essence and oil. Whisk this and keep aside.
- In another bowl, sift the banana flour twice, add the baking powder and baking soda along with a pinch of salt.
- Now carefully pour the wet ingredients into the dry ingredients and gently mix everything using a spatula.
- Pour the cake batter into a square tin lined with parchment paper. Sprinkle the dark chocolate chips on top and bake at 180 Degree Celsius for 40 minutes.
- Once baked, lift and remove the parchment paper carefully from the baking tin, allow it to cool on a rack and then slice them into desired pieces.
Notes
- I have baked this cake in an OTG. It took me 40 minutes to bake the cake at 180 Degree Celsius. Always keep an eye after 25 minutes of baking time.
- This cake lasts fresh on the countertop for 24 hours. However, I always store the cake (once cooled and sliced) in the refrigerator.
- The cake can be warmed in a microwave and enjoyed with a scoop of ice cream.
- The cake yields 9 square pieces (thick) and it lasted us a week in the refrigerator.
- A pinch of salt is added especially for chocolate based cakes or cookies to balance the taste. You won't taste the salt in the cake. It is optional