- 1½ cups (195g) refined flour/maida
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons cocoa powder
- 1 cup (170g) chocolate chips
- 3 medium bananas (fully ripened)
- ¾ cup (150g) caster sugar
- 1/3 cup + 2 tablespoons (110 ml) oil (any flavourless oil like sunflower or canola)
- ¾ cup (180ml) yoghurt
- ¼ cup (60ml) milk
Note– Please read recipe notes in the end.
Main Equipment Used
- 60 Litre Oven To Buy Click Here: https://amzn.to/2WmWVwv
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
Steps In Making
- Preheat the oven at 160C (320F) for 10 minutes, placing the rack in the center of the oven. Now grease a loaf pan 9 x 5 x 3 inch with butter and line it with a parchment paper and keep it aside.
- For the dry ingredients in a bowl sieve, refined flour, cocoa powder, baking soda, salt and mix well.
- Now add the chocolate chips and combine everything together.
- For the wet ingredients in a large bowl add 3 fully ripened bananas and mash them with the help of a fork.
- Now add caster sugar and oil. Mix till it forms into a smooth liquid.
- Finally add curd and milk and mix till everything is well combined.
- Now add the dry ingredients in the wet ingredients into 2 batches and gently mix till it forms into a smooth batter.
- Pour the chocolate and banana cake batter in the prepared loaf pan. Now bake it in a preheated oven for 55-60 minutes at 160C or until a toothpick inserted in the center of the cake comes out clean.
- Let the cake cool on the wire rack for 10 minutes before removing it from the pan.
- Will always recommend to cut all the tea cakes the next day, as the flavours will mix well and the crust also softens. This will avoid the cake from crumbling when sliced.
- Serve warm or cold. Store in an airtight container in the refrigerator for upto 10 days.
- All ingredients used in this recipe should be at room temperature.
- After adding the flour don’t over beat the batter, else the cake might turn hard.
- Bake the cake on bake mode and place it in the center rack so it gets even heat from all sides.
- Adding oil in this banana cake recipe gives it a nice moist texture, even in the refrigerator it will remain moist.
- Cover the top of the cake with a foil wrap if you think its getting dark.