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Eggless Chocolate Banana Cake Recipe

by Sonia on September 14, 2010

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What would like you to make with your ripe bananas? I know there are endless options out there. I had stored 4 very ripe bananas in my freezer and wanted to use them best.

ripe banana


If you have bananas that have gone past ripe to black, don’t throw them away. Bananas at this point are perfect for baking, their flavor intense and rich. Use them right away in muffins, bars or quick breads, or place them, unpeeled, in a plastic bag and freeze till you need them. When you’re ready to use them, thaw overnight in the fridge, then peel and mash. They’ll be soft and messy, but their flavor will be great. (Source)

I’ve adapted this recipe from here. I made couple of changes as I wanted to make it ‘eggless’ version. As I had plans for some experiment with this recipe I halved the original recipe. I substituted eggs with homemade apple sauce. Even if I’d cut the total amount of oil, the cake came out so moist and soft. The most important point is we didn’t find any trace or smell of banana in this cake that’s why we very much loved it. Because none of us is a big fan of any bread with hint of banana! The banana and applesauce helped to make this cake soft and had a superb taste! You can find the original recipe from source and follow it, if you want to.


Eggless Chocolate Banana Cake Recipe
Serves: makes big 8-10 pieces
  • 1 C (200 grams) soft brown sugar
  • 1 C (125 grams) unbleached all-purpose flour
  • ⅓ cup cocoa powder
  • 1 teaspoon baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ C heaped home made or store bought Apple Sauce
  • 1 mashed ripe banana (about 1 big sized banana)
  • ½ cup warm water
  • ¼ cup milk
  • 2 tbsp corn, sunflower or canola oil
  • 1 tsp pure vanilla extract
  • Chocolate Ganache Frosting:
  • 4 oz (abt 110 grams) semisweet or bittersweet chocolate, cut into small pieces
  • ½ cup (100 ml) heavy whipping cream
  • ½ tablespoon unsalted butter
  1. Preheat oven to 180° C (350° F) and place rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a square 8 x 8" pan. Set aside.
  2. In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In another large bowl, whisk together the mashed banana, water, milk, oil, applesauce and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. Your better will be quite thin. Pour the batter into the prepared pan and bake for about 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
  4. Remove from oven and let cool on a wire rack. When completely cooled, frost with the Ganache.
  5. Ganache frosting
  6. Place the chopped chocolate in a medium sized stainless steel, or heatproof bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. When Ganache has completely cooled, beat until soft and fluffy. I did put it in fridge for half an hour. Then spread the frosting on top of the cake. And then again I did place my cake in fridge and that way ganache set nicely. Just delicious!

lightly adapted from Joy of Baking


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