Chocolate Banana Cake
Cakes are irresistible for most of us and today's recipe will only make it even more so. That's because I did not have to use any all-purpose flour for this recipe and as always, it is vegan.
Servings: 5 people
- 1 Cup Whole Wheat Flour (Atta)
- ½ Cup Unsweetened cocoa powder Hershey's Cocoa Powder
- ½ Cup canola oil
- ¾ Cup Brown Sugar
- 3 Large Ripe Banana
- 3 tablespoon soy milk
- 1 teaspoon Apple cider Vinegar
- 1 teaspoon Vanilla extract
- 1 Cup dark chocolate chips
- 1 teaspoon Baking Soda
Preheat oven to 355F.Lightly grease the bottom and sides of a loaf pan or use parchment paper and set aside. In a large bowl combine the flour, cocoa powder, baking soda, and salt. Set aside.
In a medium-sized bowl combine the mashed bananas, brown sugar, oil, vanilla extract, soy milk and apple cider vinegar and mix gently
With a spatula, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until the batter appears consistent. You do not have to use a whisk for this. The important detail here is not to over-mix the batter.
Pour the batter into the loaf pan and bake for 50 minutes or until a toothpick inserted comes out clean.Let it cool completely and slice to your serving size.
Calories: 708kcal | Carbohydrates: 77g | Protein: 6g | Fat: 35g | Saturated Fat: 13g | Cholesterol: 1mg | Sodium: 307mg | Potassium: 708mg | Fiber: 6g | Sugar: 55g | Vitamin A: 88IU | Vitamin C: 8mg | Calcium: 164mg | Iron: 2mg