Rich Chocolate Banana Cake with Tofu – a delicious recipe with Silken, Pancake mix, save money, Cocoa, Sugar, Vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put tofu in a bowl and whisk it thoroughly.
2
Add in all the ingredients (except the banana) and mix together with a spatula until there is no floury-ness.
3
Then slice the bananas into 3cm pieces.
4
Coat margarine on the rice cooker bowl, and place the bananas pieces on the bottom.
5
Pour the batter from Step 2 into the rice cooker (I made this is a rice cooker capable of cooking 3 cups of rice).
6
Then just turn it on and let it cook.
7
If you are using an oven instead of a rice cooker, preheat the oven to 180C (350F) and bake for 35-40 minutes.
8
Once the cake is done cooking, let it cool a bit and then wrap it in plastic wrap and chill in the refrigerator.
9
If you leave it overnight in the refrigerator, you'll have yourself a really rich, moist, and chewy chocolate banana cake!
156
kcal
Calories
6
g
Fat
31
g
Carbs
3
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 9 ingredients. The key ingredients include: 150 grams Silken tofu (don't take out the water), 100 grams Pancake mix, 1 see For anyone who wants to save money, try making your own pancake mix, 3 tbsp Cocoa powder, and more.
Yes, Rich Chocolate Banana Cake with Tofu 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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