Eggless Banana Chocolate Cup Cake Recipe
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Eggless Banana Chocolate Cup Cake Recipe
These Banana Chocolate Cup Cakes are healthy and delicious egg-less, butter-less bakes that can be enjoyed guilt-free by all ages. In his post, i have share the method of baking these cup cakes in both oven and cooker. The recipe is very simple and calls for use of over-ripe bananas, and substitutes refined flour with whole wheat flour. Jaggery is the choice of sweetener which compliments very well with over-ripe bananas. These chocolaty cup cakes are soft, moist and spongy and one can hardly make out the taste of bananas in them. You can serve the Banana Chocolate Cup Cakes as tea-time snacks or a healthy dessert. These cup-cakes can be stored for about a week on refrigeration in an air-tight container.
Love for Egg-less Bakes:
I started my egg-less baking experiments only after marriage as Kiran is a pure vegetarian. He refrains from eating even eggs. I loved baking but there was no point in baking only for myself so i started experimenting and trying out egg-less cakes, muffins and cookies. At first i tried baking with refined flour and sugar but later on, i completely stopped buying refined flour (maida) and shifted to a healthy eating habits. You will hardly find any bake on my blog using all purpose flour. All my bakes are with whole wheat flour, or a blend of oats flour or ragi flour with whole wheat flour. I love the earthy taste jaggery imparts to my bakes. In case you might want to try out a couple of recipes from my egg-less butter-less baking collecting, check out the following.
- Eggless Red Velevet Muffins: These moist and spongy muffins with subtle hints of chocolate and mild tangy flavors are naturally colored with beet root puree.
- Mango Bundt Cake : Healthy delicious vegan tea cake made with fresh mango puree, suji and jaggery.
- Plum Bundt Cake: An egg-less Christmas fruit cake filled with healthy goodness of nuts and dry fruits,
- Eggless Pineapple Upside Down Cake : A moist flavorful cake topped with jaggery caramel, pineapple rings and cherries.
- Lemon and Raisin Muffins : These egg-less whole wheat flour bake studded with raisins is loaded with refreshing citrus flavors.
- Dates and Walnut Muffins : An egg-less guilt-free moist tea cake loaded with healthy goodness of dates and walnuts.
- Banana Pomegranate Muffins : Healthy egg-less fruit bakes with whole wheat flour and jaggery.
- Red Lentil Oats Muffins: Healthy bakes using masoor dal/red lentils and oatmeal.
- Strawberry Muffins : Moist and flabvorful muffins made using fresh strawberries, oastmeal and whole wheat flour.
- Cocoa Coffee Mini Bundt Cakes : Mildly sweet, soft bake just perfect for coffee and chocolate lovers like me.
Related Event: Fear not Bitter @ Shhhhhh Cooking Secretly Challenge.
This healthy and delicious Banana Chocolate Cup Cake recipe is featured in the Facebook Gourmet group, Shhhhhhhh Cooking Secretly challenge. Here participating members take turn to propose theme for each month. Seema who blogs at Mildly Indian proposed this wonderful theme "Fear not Bitter"for the month of June. Seema suggested that we cook any delicious dish with a star ingredient that is basically bitter in taste. Seema has a wonderful blog with many easy-to-do delicious recipes from around the globe along with the traditional South Indian Recipes. You might want to check out her recent upload of Karela Ka Bartha (bittergourd mash) with dungar method (infusing smoke into curries)
In this group all participating members are divided into pairs and both partners exchange a set of secret ingredients, using which both have to cook a dish depending upon the theme for the particular month. Once the dish is ready only the pic of the dish is shared on the group and the other group members take turn in guessing the secret ingredients just by looking at the pic of the dish. The secret ingredients and the dish name are revealed at the end of the month when the recipe is published by the respective blogger.
My partner for the fear not bitter theme was Sujata di who gave me milk and jaggery as my two secret ingredients and I made this humble Banana chocolate cup cake using them. In return, i gave her Cumin seeds and amchur and she prepared baked karela with shallots. You might love to check out her Mango Walnut Choco Chip Muffins.
- Chocolate Cup Cakes
- Vegetarian
- Egg-less
- Butter-less
- Refined Flour Free
- Can be baked with or withou tOven
- Refined Sugar Free
- Kids friendly
- Healthy Bake
- Easy to make
- Whole Wheat Flour : You can use whole wheat flour and refined flour in 1:1 ratio for a lighter texture.
- Cocoa Powder: Use good quality unsweetened cocoa powder for best results.
- Jaggery powder: Jaggery powder is my choice of sweetener in this bake as it lends a lovely earthy flavor and compliments very well with the taste of over-ripen bananas. You may use coconut sugar or any other healthier sweetener instead.
- Over-ripe Bananas: Over-ripe bananas act as an egg substitute in egg-less bakes.
- Oil: Use any neutral cooking oil .
- Milk: I have used skimmed dairy milk. For a vegan version, you may use any plant based milk like almond milk or soy milk.
- Vanilla Essence: You may use cardamom powder or cinnamon powder instead to flavor the cup cakes.
- Leavening agents: This recipe calls for use of both baking powder and baking soda as leavening agents. Always use fresh stock for best results.
- Walnuts: I personally love walnuts so used them. You may use nay nut or dry fruit of your choice or skip it completely as per your liking.
- Chocolate Chips: I added them for my little one. It is completely optional.
Preparation Time:15 minutes
Cooking Time: 25 minutes
Serves: 6
Ingredients: Measurements used 1 Cup = 240 ml
- 1 cup whole wheat flour
- 1 cup milk
- 3 over-ripe bananas
- 3/4 cup jaggery powder
- 1/4 cup unsweetened cocoa powder
- 1/4 cup neutral cooking oil
- 1/4 cup chopped walnuts
- 1/4 cup chocolate chips (optional)
- 1 tablespoon vinegar
- 1 teaspoon vanilla essence
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- A pinch of Salt
- Before we begin making the batter for the banana chocolate cupcakes, we will preheat the oven at 180 Degrees Celsius for 15 minutes. To preheat the cooker, add 2 cups of salt to the base of the pressure cooker. Keep a stand on it and a plate over the stand. Close the cooker with its lid (whistle and gasket removed) and heat on medium flame for 15 minutes.
- Take 1 cup milk in a bowl and add 1 teaspoon vinegar to it. Give it a stir, the milk will curdle. Our bitter milk is ready. Keep it aside until use.
- Next, take 3 over-ripe bananas and mash them with a fork. Add 3/4 cup jaggery powder to it. Whisk it until the jaggery powder dissolves well with the mashed bananas.
- Add 1/4 cup oil to it and give it a good mix.
- To this, add the butter milk we prepared in the step 2 followed by the addition of vanilla essence.
- Give this a good mix. Our wet ingredients are ready.
- Now sift the whole wheat flour, baking powder, baking soda, baking powder and salt into our wet ingredients.
- Blend it using cut and fold method. Do not over mix the batter after the addition of leavening agents.
- Add chopped walnuts and gently fold it into the batter.
- Fill the cup cake holders up to 3/4 th of its capacity. Top it with chocolate chips if using.
- Now, transfer them to either a preheated oven or cooker and bake for 20-25 minutes. For oven the temperature is 180 degrees Celsius. If using cooker, cook them on medium flame. Keep a watch after 20 minutes. Mine took exactly 23 minutes to bake.
- To check the done-ness, insert a skewer or toothpick in the center of the cup cake. If it comes out clean, the cup cakes are baked perfectly. If you see some batter sticking to the toothpick, bake the cup cakes for another 5 minutes.
- Allow the cup cakes to cool down on a wire rack.
- Enjoy the healthy and flavorful banana chocolate cup cakes with your loved ones !
Recipe Notes:
- Use over-ripe bananas for best results.
- For a vegan version, substitute dairy milk with any plant based milk like Soy milk or almond milk.
- You may use whole wheat flour and all purpose flour in 1:1 ratio for a less dense cup cake.
- Use good quality cocoa powder for best results.
- You may skip adding walnuts or replace them with any dry fruit or nut of your choice.
- If using small muffin holder, the above amount of ingredients will yield around 10-12 muffins.
- These cup-cakes can be stored for about a week on refrigeration in an air-tight container. You can freeze them as well by wrapping them first in a fresh wrap and then sealing them in zip lock bags.
Would love to hear from you !
I hope you would love trying out this healthy and delicious Eggless Banana Chocolate Cup Cakes. If you do so, feel free to share your feedback with us in the form of likes and comments in the section below this post.
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See you soon with yet another healthy and delicious creation from my Kitchen. Until then Stay safe and eat right !
Happy Cooking !
Happy Eating !
Regards
Poonam Bachhav
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