Eggless Banana Chocolate Cake

Delicious, healthy and delectable Eggless Banana Chocolate Cake that is free of butter, oil, refined flour and sugar and can be enjoyed for Breakfast or as a Snack/dessert!

Looking for a healthy dessert/snack to satisfy your sweet tooth cravings? Here is a recipe which truly is healthy and tasty -  Eggless Chocolate Banana Cake .  I call it healthy and I mean it since it has no butter, no oil, no all purpose flour, no regular white or brown sugar and no egg (off course its eggless - duh!!!). This cake is made of whole wheat flour, very ripe bananas, raw unfiltered honey and applesauce (the secret and healthy substitute) and is loaded with lots of chocolate chips and nuts for that taste and texture. - Now isn't that wonderful?

We loved this banana chocolate cake so much that we don't mind eating it for breakfast, snack and dessert. The texture of this cake is dense and moist. Stays well for up to a week in refrigerator when stored airtight. Just warm it up for 15-20 secs in microwave before serving and its tastes fabulous with all that melted chocolate acting as a sauce.

Ingredients for Chocolate Banana Cake Recipe

The main ingredients for this healthy chocolate cake along with its substitutes are as below. Please note using substitution will change the texture of the cake. It is most moist with the ingredients listed for this recipe. Substitution work absolutely fine just that cake may not be that moist. 

Ripe Bananas  - This is the main ingredient for this cake along side chocolate as the name suggests. The more ripe your banana is the less sugar/honey will be needed as they sweetness increases as they ripen but at the same time the banana flavor is more pronounced too.

Chocolate - Using two types of chocolate here, cocoa powder and chocolate chips. Use good quality cocoa powder for a good chocolaty taste. I've used regular and mini chocolate chips (decoration) but you can use either one too. 

Whole wheat flour - Keeping it on healthier side by using whole wheat flour (atta) but you can use all purpose flour too. 

Applesauce - this is the healthier substitute for oil. You can swap applesauce for oil with 1:1 ratio if needed. Use unsweetened applesauce if using a store-bought one or make one at home. To make applesauce, simply steam the peeled and cored apple pieces until fork tender and then puree in blender without using any liquid if possible.  That’s our unsweetened applesauce.

Honey - This cake has been sweetened using honey. You can replace it with white or light brown sugar or mix of both. 1:1 ratio works fine i.e 1/2 cup of honey can be replaced with 1/2 cup of sugar. Having said that, please taste the batter, sometimes depending on the Banana sweetness you may need slightly more sugar than honey so may be 3/4 cup of sugar. You can also replace honey with maple syrup (1:1). 

How to Make Chocolate Banana Cake

You can make this healthy chocolate cake either in the oven or even in the Instant pot. Both methods listed below. 

Step By Step Method (Oven):

Preheat the oven to 350F and line a 9 inch round baking dish with parchment paper. Spray with cooking oil and keep aside. Mix the dry ingredients - whole wheat flour, cocoa powder, baking soda and salt and keep aside.

In a mixing bowl add the banana and mash them using a fork. Now add the apple sauce and honey, followed by vanilla extract, vinegar and mix till combined.

Now add the dry ingredients into this banana applesauce mixture and mix. It will be thick so add water to it and mix until smooth. Now add the chocolate chips and walnuts and mix again till they are well incorporated in the batter. Pour the batter into the pre-lined baking dish and sprinkle the top with the mini chocolate chips. Bake at 350 for 30-40 mins or until the toothpick inserted in the center of cake comes out clean. Allow to rest in the pan for 10 mins after which transfer onto a cooling rack. Slice and serve warm.

Instant Pot Method:

I recently made this cake in the Instant pot (IP) as I was curious on how in general the cakes turn out in Instant Pot Vs in the oven. Had been hearing a lot about it so finally decided to give it a try. These were few observations and changes that I did and/or recommend.

• Used the exact measurements for ingredients but divided the batter in two 6 inch cake pans since 9Inch pan doesn't fit in Instant Pot.
• The cake is baked using the Pot in Pot method so you add about 1 cup of water to the Instant Pot stainless steel container and place the cake pan on a trivet with a handle so it easy to pull the cake out when done.
• You need to cover the cake with aluminum foil before starting the cooking process.
• You cannot bake two cakes simultaneously so have to be done one after the other. So in this case I feel the oven is better.
• I cooked these for 40mins (manual and cake function both work) followed by Natural release. The texture was slightly different than that of oven but still good. Infact it was more fudgy and chocolaty. The kids loved it!!

That's it, our eggless, healthy and delectable Banana Chocolate Cake is ready. Serve it warm for breakfast, snack or dessert. Enjoy!!

More Eggless Bakes:

If you are looking to try some more eggless recipes, here are a few favorites:

• BASIC CHOCOLATE CAKE
• BASIC VANILLA SPONGE CAKE
• PUMPKIN BUTTERSCOTCH STREUSEL CAKE
• VANILLA SPONGE CAKE WITH WHIPPED CREAM FROSTING
• EGGLESS WHOLEWHEAT BANANA OATMEAL MUFFINS
• EGGLESS BANANA CHOCOLATE CHIP MUFFINS

Hope you enjoy the eggless and healthy Chocolate Banana Cake as much as we do!! If you give this recipe a try, we did love to hear from you ❤️. Please let us know your rating and feedback in the comments below. Thank you!

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Eggless Banana Chocolate Cake

Delicious and healthy Chocolate Cake that is free of butter, oil, refined flour and sugar and can be enjoyed for Breakfast or as a snack and dessert too!

Prep Time15 mins

Cook Time40 mins

Total Time55 mins

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: 6 people

Author: Shweta Arora

Ingredients

Wet Ingredients:

• 2 large ripe bananas approximately 1 cup mashed
• ¼ cup raw unfiltered honey or ½ cup or as needed
• ½ cup applesauce unsweetened
• ½ cup water
• 1 tsp vanilla extract
• 1 tsp vinegar

Dry Ingredients:

• 1 ¼ cup whole wheat flour atta
• ¼ cup cocoa powder
• 1 tsp baking soda
• ¼ tsp salt
• ½ cup semi sweet chocolate chips
• ½ cup walnuts chopped
• ½ cup Mini semi sweet chocolate chips for topping

Instructions

Using Oven

• Preheat the oven to 350F and line a 9 inch round baking dish with parchment paper. Spray with cooking oil and keep aside.
• Mix the dry ingredients - whole wheat flour, cocoa powder, baking soda and salt and keep aside.
• In a mixing bowl add the banana and mash them using a fork. Now add the apple sauce and honey, followed by vanilla extract, vinegar and mix till combined.
• Now add the previously mixed dry ingredients into this banana applesauce mixture and mix. It will be thick so add water to it and mix until smooth.
• Stir in the chocolate chips and walnuts and mix again till they are well incorporated in the batter.
• Pour the batter into the pre-lined baking dish and sprinkle the top with the mini chocolate chips. Bake at 350 for 30-40 mins or until the toothpick inserted in the center of cake comes out clean.
• Allow to rest in the pan for 10 mins after which transfer onto a cooling rack. Slice and serve warm. Enjoy!!

Using Instant Pot

• Line two 6 inch round baking dish with parchment paper. Spray with cooking oil and keep aside. 
• Mix the dry ingredients - whole wheat flour, cocoa powder, baking soda and salt and keep aside. 
• In a mixing bowl add the banana and mash them using a fork. Now add the apple sauce and honey, followed by vanilla extract, vinegar and mix till combined. 
• Now add the previously mixed dry ingredients into this banana applesauce mixture and mix. It will be thick so add water to it and mix until smooth.
• Stir in the chocolate chips and walnuts and mix again till they are well incorporated in the batter.
• Pour the batter into the pre-lined baking dish and sprinkle the top with the mini chocolate chips. Cover with aluminium foil and place the cake on a Trivet with handle.
• Add 1 cup of water to the stainless steel container of the Instant Pot. Lower the trivet with cake pan on it inside the container for PIP cooking.
• Close the lid with vent to sealing position. Press Manual or Cake mode for 40 mins followed by Natural release.
• Using the trivet handles (careful will be hot so use kitchen towel), remove the cake pan out and remove the foil. Let it stand for 10 mins, the edges will start to leave sides by this time. Run a knife around the cake and flip it on to the serving plate. Slice and serve warm. Enjoy!!
• Let the Pot come to room temp and then bake the other 6 inch pan.

Notes

• You can use store bought or homemade applesauce. 
• To make applesauce, simply steam the peeled and cored apple pieces until fork tender and then puree in blender without using any liquid if possible.  That’s our unsweetened applesauce
• Many of you asked if you could replace applesauce and honey and the answer is Yes.
• You can replace applesauce with Oil (1:1). So for this recipe, instead of 1/2 cup apple sauce you can use 1/2 cup of oil (Canola).
• For Honey, you can replace it with White or light brown sugar or mix of both. You could do 1:1 here as well so 1/2 cup of honey can be replaced with 1/2 cup of sugar. Having said that, please taste the batter, sometimes depending on the Banana sweetness you may need slightly more sugar than honey so may be 3/4 cup of sugar. 
• You can also replace honey with maple syrup (1:1). 
• Using Oil and sugar will change the texture of the cake a bit, it will be a little dry compared to using Banana and applesauce. 
• Store it in refrigerator in airtight container. When serving the next day, warm it for 10 secs in microwave. Its just melts in mouth!!

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Happy Baking!
Shweta