How to make Chocolate Banana Cake

 

This cake is very juicy and looks great. Children eat as much as they like. Carefully follow the measurements tips in this recipe Make the best cake at home than in the bakery. It lasts at least 2-3 days.

credit: third party image reference

For those who do not have an oven see the recipe which also details how to do it.

Ingredients:

 Maida- 1 cup + 1 tbsp (170 gms)

Sugar - 3/4 cup (150 gms)

Ripe bananas- 3 medium size

Refined oil - 1 cup + 1 tbsp (175ml)

Cocoa powder- 2 tsps

Baking soda- 3/4 tsp

Baking powder- 1 tsp

Vanilla Essence- 1 tbsp

Eggs- 3

Policy:

Mash the bananas well, add sugar and beat well until the sugar melts

Melt half of the sugar on top, then add three eggs and beat until well foamed

When the sugar is completely melted and foamy, add flour, cocoa powder, baking powder and baking soda in a sieve.

Now add vanilla essence, oil and mix well in the cut & fold method.

The dough should not be mixed in the middle with a spatula as usual, nor should it be mixed in reverse. If so, the air formed inside by the beating will not go away and the cake will not rise.

Now add butter to the cake tray, put butter paper on it, pour the cake mixture and knead gently.

Put the cake mold in a preheated oven at 180 degrees for 10 minutes and bake at 180 degrees for 50 minutes.

Then clean the toothpick and bake for another 10 minutes, as if the cake were baked perfectly.

Place the cake in the mold until it cools down, then remove the butter paper and cut into pieces of your choice.

Those who do not have an oven:

Put sand or salt in any wide bowl, stand inside, cover with high flame and heat for 10 minutes.

Then put the cake bowl on the lid of the bowl and bake on low-flame for 50-hours, then brush the toothpick as if it was baked perfectly when it came clean.

Tips:

Always follow the exact dimensions of the cake

Eggs should never be frozen, and if used cold, the cake will not rise properly

When mixing the cake mixture, pull the spoon down as if it was cut in the middle of the dough and then roll the dough from one side to the other. This is called the cut & flow method in baking.