Banana Chocolate Cake

Banana chocolate cake feels like biting into pure sunshine. The Banana Chocolate tea-time cake is a sponge cake that melts in your mouth and gives you the real banana taste of each bite.

 

Banana Chocolate Cake

2 Eggs or egg substitute 1/2 cup curd or condensed milk

Oil 1/3 cup (75 milliliters)

Sugar 1/2 cup (100 grams)

2 medium-sized bananas

Water 1/4 Cup (59.1 ml)

Dry Ingredient

1 Cup All-purpose flour (250 grams)

2 Tbsp Cocoa Powder (30 grams)

1 Tsp Baking Powder (15 grams)

1/2 Tsp Baking Soda (3 grams)

1 Tsp Vanilla Essence (4.2 grams)

 

Preheat the oven to 350 °F or 180 °C for 15 minutes. Line an 8-inch loaf pan or any pan with parchment paper.

Mix the following ingredients eggs, oil, sugar, and banana in a mixing bowl and beat using a hand beater (or a normal home blender) until the mixture is smooth (don’t beat at high speed the cake might turn harder).

Now, swift the dry ingredients (all-purpose flour, cocoa powder, baking powder, baking soda) and add into the smooth mixture batter batch-wise and mix in a round middle-cut manner.  Add water and vanilla essence to the cake batter and mix them well.

Pour the cake batter into the 8-inch loaf pan and start baking the cake in a preheated oven for 35-45 minutes. (Use a toothpick to check the cake is baked completely while checking if there is no cake batter in the toothpick then the cake is baked.)

Once the cake is baked take out the cake and cool it down completely at room temperature. Now cut the sponge delicious cake into slices and be ready to delight your mouth.

Making Cake in Pressure Cooker:

Take the pressure cooker which is your choice and take the cooker lid out and place it on the stove add some sand or sea salt over the cooker's bottom and keep a stand over it simmering to medium for 5 minutes.

Now place the cake pan on top of the lid and close the cooker without the weight. Keep the stove on lower heat and bake the cake for 30- 40 minutes.

Tips For Making a Perfect Cake:

*Take correct measurements.

*Swift the dry ingredients 1 or 2 times.

*Don’t over-mix the cake.

*Baking time is the most important tip for making a sponge cake.

*Never open the oven for the first 20 minutes.

*Once the cake is completely baked allow it to cool down.

*Apply butter if the cake's upper layer is harder once you take it out from the oven.