Banana Chocolate Cake | Chocolate Banana Pound Cake | Chocolate Banana Cake with Walnuts | Ragi Banana Chocolate CakeThis Banana Chocolate Cake is so delicious, moist and tender with a chocolaty flavor, crunchy with walnuts and wonderful aroma. It is nutritious and packed with the goodness of Finger Millet (ragi/nachni). It is a good option for snacking and for kids lunch box. Either as breakfast or dessert, it will make you feel cozy and heartwarming.
This cake is the result of two people, me and my son 🤩 me like banana bread, & the my son(aarush) loves chocolate cake – but only having enough time to make one. Combining these two flavors into one cake was a no-brainer. Of course, I could just choose to make one of the cakes, but you know me…😉😀
What is Ragi Banana Chocolate Cake with Walnuts?
This chocolate banana pound cake is a soft and moist which combines the flavors of chocolate and banana. High fiber nutritious packed with the goodness of Finger Millet (ragi/nachni). It is a good option for snacking and for kids lunch box.
What is Ragi/Finger millet and healthy benefits ?
Finger Millet, also called as Ragi in South India and Nachani in North India is a wonder Millet! Ragi flour is one of the best non-dairy sources of calcium when compared to any other grains. This is an excellent source of natural Iron.
- The high amount of dietary fiber combine keeps the stomach full for a longer and prevents unwanted cravings.
- It is rich in fiber that helps with weight loss and diabetes.
- It's packed with calcium, good carbs, amino acids and Vitamin D.
Ripe bananas: if possible, use those very ripe one with brown spots for a stronger banana flavor.All-purpose flour: I use unbleached all-purpose flour.Unsweetened cocoa powderRagi Flour: You can use whole wheat flour too with the combination of ragiWhite Sugar : You can use Jaggery powder and Palm sugar too.Baking powderBaking sodaMilkEgg : At room temperatureWalnuts(totally optional)Butter or oil: I have tried making the cake with both butter and oil and it turns out delicious either way.
This is our Recipe Swap Challenge month, where we choose recipes from our partner's blog, this month I was paired up with Poonam of Annaapurna, I tried her ragi chocolate banana cake but few small changes to my banana chocolate cake recipe resulted in a super moist and light texture, her recipe is having ragi, my baby don’t like the taste of ragi because of its bitterness. So I used less ragi flour into cake.
Her recipe is egg-less mine is egg one, I used eggs for my son, he don't like eggs in any form but for cakes he loved egg one not eggless 😃, so I thought of adding eggs in a cake. I used walnuts in my cake, I always loved the combination of chocolate and walnut or banana and walnuts too, they all are made for each other.
Make sure to use very ripe bananas. The riper they are, the sweeter and better they are for baked goods. If you like, you can replace part of the granulated sugar with jaggery powder either light or dark brown sugar. You can also stir in some chopped walnuts or any dry fruits which you like most like pecans. The best part about this cake, though, is that it’s so moist you can enjoy it for days!
Let's check out the recipe of banana chocolate cake recipe with step by step photos method
Course: Breakfast, Dessert
Cuisine: Indian + American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Serves : 8 to 10 serves
Author : Jolly Makkar
Ingredients :
1 3/4 cups All-purpose flour/Maida
1/4 cup Ragi flour/Finger Millet
1/4 cup unsweetened cocoa powder
1 tablespoon baking powder
1 teaspoon baking soda
A pinch of salt
1/2 cup of oil
1 1/4 cup granulated sugar
2 large eggs at room temperature
2 ripe bananas(mashed)
1 teaspoon vanilla extract/essence
1 cup of milk
1/4 cup chopped walnuts
Other
Loaf cake tin
oil or butter for greasing the pan
hand whisker/hand beater
Preparation Method :
1. Preheat oven to 180ºC (350ºF) for 10 minutes and meanwhile lay butter paper inside the tin(only for the bottom). Grease it with butter.
2. In a medium bowl, sift together flour, ragi flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. In a mixing bowl, mashed the ripe bananas to a smooth puree with the help of fork. Now add white sugar and oil, beat together on medium speed for 2-3 minutes. Scrape down the sides and bottom of the bowl as necessary. Add eggs beating well, until light and fluffy. Add vanilla extract and half cup of (1/2 cup) milk, and beat until combined.
4. Reduce to low speed and add half of the dry ingredients, beating just until combined. Add rest half cup of milk and beat until combined. Add the other half of the dry ingredients and beat just until combined. Do not over-mix – the less you mix, the lighter the cake will be. Fold in the chopped walnuts & sprinkle some walnuts on top.
5. Pour the cake batter in the greased and dusted pan, Tap it three to four times. and bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs.
6. Let the cake cool for 10 minutes on a wire rack, then turn it out from the pan and let it cool completely.
Recipe Notes
- Store cake at room temperature in an airtight container for up to 4 days. Alternately, freeze cake for up to 2 months...still covered, or overnight in the fridge.
Check out more awesome cake recipes for festivals and holidays season :
eggless coconut cake
eggless carrot cake
vegan jaggery cake
whole wheat eggless chocolate cake
orange chiffon cake
rainbow swirl cake
eggless funfetti mug cake
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Let’s share the food love & Enjoy 🙂
