Banana cake with chocolate chips: I had just one ripened
Eggless banana cake.. moist....studded with chocolate chips...YUM! You can make them in cake in 7" inch round pan or square pan. I simply baked it as cupcakes because it takes less time for baking.
Butter: 75 gm/3/4 stick, softened.
Brown sugar: 3/4 cup, or add 1 1/2 tbsp of jaggery to white sugar.
Flour: 1 1/2 cup.
Baking powder: 1 1/2 tsp.
Salt: A fat pinch.
Banana: 1 large.
Milk: 3 to 4 tbsp.
Vanilla essence: 1/2 tsp.
Cardamom: 2 to 3 pods (optional).
Chocolate chips: 1/2 cup.
Put the banana with the milk along with the cardamon in a blender.
And puree it.
Put butter and sugar (I used plain sugar and jaggery; substitute for brown sugar).
Cream it with a hand mixer/egg beater till creamy.
Add pureed banana to it.
And cream again.
Put the sifted flour, baking powder, and salt into this.
I add a little more milk (this is optional) to make it creamy.
Put in the chocolate chips....reserve some to sprinkle on top of the cake.
I scraped the batter into my muffin pan....you can also bake in a cake tin. Bake in a preheated oven at 180 degree C for 20-25 min or until done.
Sprinkle some choc chip before baking.
Out of the oven, I love the chips on top.
Sharing with Linking to Bake Fest hosted by FOODOMANIA and Hearth and Soul Hop.
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