Perfect Eggless Banana Chocolate Cake

Here’s a recipe for Perfect Eggless Banana Chocolate Cake, a moist and flavorful treat that combines the natural sweetness of ripe bananas with rich chocolate. This egg-free cake is perfect for those with dietary preferences or restrictions while still delivering an indulgent dessert!

Ingredients (Serves 8-10):

For the cake:

1 1/2 cups (190g) all-purpose flour
1/2 cup (50g) unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (120ml) vegetable oil (or melted butter)
1 cup (200g) granulated sugar
2 ripe bananas, mashed (about 1 1/2 cups)
1 teaspoon vanilla extract
1 cup (240ml) buttermilk (or substitute with dairy-free milk for a vegan option)
1/4 cup (60ml) boiling water
1/2 cup (90g) chocolate chips (optional)

For the frosting (optional):

1/2 cup (115g) unsalted butter (or dairy-free butter for a vegan option), softened
2 cups (250g) powdered sugar
1/4 cup (30g) unsweetened cocoa powder
2-3 tablespoons milk (or dairy-free milk)
1 teaspoon vanilla extract
A pinch of salt

Instructions:

1. Prepare the oven and pan:

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan, or line it with parchment paper.

2. Make the cake batter:

In a large bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
In another bowl, whisk together the oil, sugar, mashed bananas, and vanilla extract until smooth and combined.
Add the buttermilk (or dairy-free milk) to the wet ingredients and mix until fully incorporated.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Add the boiling water and stir gently. The batter will be quite thin, which is normal.
If desired, fold in chocolate chips for extra chocolatey goodness.

3. Bake the cake:

Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

4. Make the frosting (optional):

In a mixing bowl, beat the softened butter until creamy.
Gradually add the powdered sugar and cocoa powder, mixing until smooth.
Add the milk, vanilla extract, and a pinch of salt. Continue to beat until the frosting is light and fluffy. If the frosting is too thick, add a little more milk; if it’s too thin, add more powdered sugar.

5. Assemble the cake:

Once the cake has cooled completely, you can frost it with the chocolate frosting (if using) or serve it plain.
Spread a generous layer of frosting on top of the cake and smooth it out with a spatula.
For an extra touch, you can sprinkle some chocolate chips or banana slices on top.

6. Serve and enjoy:

Slice and enjoy your Perfect Eggless Banana Chocolate Cake—a deliciously moist and indulgent dessert that everyone will love!

Tips:

Vegan option: To make this cake fully vegan, simply use dairy-free milk and dairy-free butter (or coconut oil) in the frosting, and omit chocolate chips if they are not dairy-free.
Banana flavor: The riper your bananas, the more intense the banana flavor will be. Use bananas with lots of brown spots for maximum sweetness.
Storage: Store the cake in an airtight container at room temperature for up to 2-3 days, or refrigerate it for longer freshness.

This Perfect Eggless Banana Chocolate Cake is the ideal dessert for chocolate and banana lovers, and it’s simple to make without eggs! Enjoy the best of both worlds in every bite!