Tuesday, April 30, 2013

Eggless Chocolate Banana Marble Cake

Baking this cake can make a delightful family treat.It is soft, moist and infused with a beautifull blend of flavors that will simply burst their tastebuds asking for more.The advantage of this cake is there is no need to use eggs considering the moistness and texture of this cake.

  • 2 cups All purpose flour
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/8 tsp salt
  • 3/4 cup sugar
  • 1/4 cup oil
  • 1 tsp vanilla extract
  • 3 ripe banana
  • 1/2 cup milk
  • 1/4 cup yogurt
  • 1/4 cup cocoa powder
Preheat the oven to 180 degree Celsius.Grease the 9x5x3 inch loaf pan and keep aside.
Sieve the dry ingredients all purpose flour, baking soda, baking powder, salt and together 3 times.

Beat milk and sugar together till sugar dissolves.Add oil,yogurt,milk,mashed banana,
vanilla extract and mix nicely.Combine with the above dry ingredients and mix nicely until all lumps dissappear.

Remove 1 cup plain batter into a bowl and mix cocoa powder to it nicely.Pour the spoonfull of cocolate batter followed by spoon full of plain batter and alternatively repeat the process for rest of batter now run a knife gently through the batter to get a nice swirl effect.

Bake for 60 minutes and test with a toothpick in the very center of the loaf to come out clean.Let it cool on a cooling rack, slice and enjoy.


Shruti Dhingra Wahi said...

WOW ...cake looks soft and yummy :)
Shruti Rasoi
Flavours of France Event

Priya Suresh said...

Super soft cake, love that fabulous marble effect.Wont mind to have a slice.

divya said...

Wow ! Irresistible !

Preety said...

looks perfect

Sushma Mallya said...

love the perfect marble effect on the cake,...must try this

AparnaRajeshkumar said...

same pinch :) i posted the same recipe !

Apu said...

Oh that looks so tempting!

Ms.Chitchat said...

Super moist cake, loved the click as well.

Anonymous said...

Hi satya I tried baking this cake but even after baking it for 60 mins it looked as if not baked from inside.what can be the problem and can I bske this cake in any kind of mould other than the loaf mould.

Satya said...

sometimes it matters which oven we use ... and which type of pan(non stick,silicon or aluminium). If you are using non stick or silicon you have to reduce the temperature to 160 deg celcius and baking time will be more ... I used aluminium.

Try the same recipe with square pan and see.You may get better results.

Also as this cake is eggless and as it is a banana cake it will be more moist than a regular cake.

Try and let me know the result and hope you can get better results : )


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