Oil-Free Chocolate Banana Cake – a delicious recipe with Eggs, Sugar, Milk, bananas, flour, cocoa. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Break open the eggs in a bowl and add the sugar in 2-3 batches.
2
Use a hand mixer on a the strongest setting to whip.
3
It should warm to skin temperature, thicken, and become glossy.
4
Microwave the milk for 20 seconds (warmed to skin temperature) and mix into the bowl.
5
Use your hands to break the banana into small pieces and add.
6
Blend well.
7
Use ripe bananas, if possible.
8
If not available, adjust the sweetness with sugar.
9
Combine the ingredients and sift into the bowl.
10
Use a wooden spatula to mix until no longer floury.
11
Pour into the pan and bake at 170 C for 45 minutes at 500 W. Once it's cooled, cover in plastic wrap and let it sit for awhile.
12
This cake has a moderate sweetness.
13
I use ripe bananas, but adjust the sweetness as you like
266
kcal
Calories
6
g
Fat
45
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 Eggs, 40 grams Sugar, 50 grams Milk, 2 Ripe bananas, and more.
Yes, Oil-Free Chocolate Banana Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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