Baking is still tremendously progressing. I know. I myself can't believe it. Me and baking! Unbelievable actually. Guess one of those things you yourself can't comprehend or you don't know what got into you? Potentially. Also, remember I told you? The big box of cocoa powder I bought? Right (Nescafe Chocolate Cake Eggless, Eggless Molten Lava Cake & Chocolate Genoise). Seemingly too, I really don't what to say, why I am mostly option for eggless cakes. Maybe due to market trend whereby aplenty people these days prefer being eggless? Possibilities are there or just that I am also beginning to love eggless cakes (Mandarin Orange Cake Eggless & Milo Cake Eggless) and I might as well include the other types of chocolate pleasures (Cocoa Butter Cake, Chocolate Cheesecake, Chocolate Rum Tart & Marble Cake). But this Banana Chocolate Cake is not in the grouping of eggless. Eggs are a must (Lemon Bars, Traditional Butter Cake & Sujee Cake) for this no-butter cake which I vouch you will fall in love the moment you have the first bite. An absolute lovable not overly sweet, banana and cocoa pride (Easy Banana Bread).
5 medium size bananas (plus one more for topping)
3/4 cup carton milk
4 tbsp oil (no smell)
1/2 cup cocoa
1 2/3 cup all purpose flour
3/4 cup caster brown sugar
1/2 tsp baking powder
1/2 tsp baking soda
A pinch of salt
Mash bananas and whisk with eggs, milk and oil.
Shift the rest of the dry ingredients on top.
Gently fold and tip into a greased baking pan.
Arrange a few slices of bananas on top (the one kept aside).
Bake at 175C for about an hour or until cooked.