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Home » KIDS CORNER » Eggless chocolate banana cake | With wheat flour

Eggless chocolate banana cake | With wheat flour

June 9, 2015 by Raks Anand 116 Comments / Jump to Recipe

chocolate-banana-cake

Eggless chocolate banana cake, wheat flour makes it a less guilty indulgence. Quick video, step by step photos recipe.

I always buy banana as its the only fruit other than apple my kid eat. He likes it only when it is just ripe and if its over ripen, no one touches it at home. Also I make milkshake with other fruits to finish it. In fact, make my easy banana nutella icecream if I have nutella. But this is the best way to use the over ripen banana.

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When you find it over ripen, put inside a ziploc (with the peel) and freeze it. When you need, you can use it upto a month. Eventually, you can thaw it in microwave and bake this eggless chocolate banana cake. This is very easy to make, no fancy ingredients, no complicated process. Just mash the bananas, mix all the ingredients, bake it. Simple right?

I had bookmarked and kept this for a long time and as usual forgot. Then last week I remembered and decided to bake as I had over ripen bananas. The original recipe is here. But, I replaced all purpose flour (Maida) with wheat flour (atta) and vinegar with lemon juice. I was eagerly waiting for the outcome and it turned out pretty good bake. Healthy too as a snack. Bookmark and keep, sure this will be a keeper.

Before you make this recipe…

  • Make sure the banana is over ripen so that it lends enough water/ moisture in the cake batter. If not, adjust water by 1 or 2 tbsp referring the batter consistency in the video.
chocolate-banana-cake
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Eggless chocolate banana cake, wheat flour

Eggless chocolate banana cake, wheat flour makes it a less guilty indulgence. Quick video, step by step photos recipe.
Course Dessert
Cuisine International
Prep Time 15 minutes
Cook Time 35 minutes
Servings 16 pieces
Cup measurements

Ingredients

  • 1 & 1/4 cup Wheat flour – 1 & 1/4 cup
  • 2 Banana Long variety (Dole)
  • 1/4 cup Cocoa powder
  • 3/4 cup Sugar
  • 1/3 cup Oil I used sunflower
  • 1/3 cup + 1 tbsp Water
  • 1 tsp Baking soda
  • 1 tsp Lemon juice or vinegar
  • 1/4 tsp Salt
  • 1/3 cup Choco chips

Instructions

  • In a mixing bowl, mash well the peeled ripen banana with a fork. Add rest of the ingredients to it.
  • Preheat oven at 180 deg C (350 F). Mic and pour the mix into an 8 inch square greased pan.
  • Sprinkle the chocolate chips and  bake for 35 minutes or until a tooth pick inserted in the middle of the cake comes out clean.
  • Cool completely before taking out of the pan. Cut into squares and serve.

Video

Notes

  • The original recipe called for all purpose flour / plain flour/ maida. I replaced with wheat flour (atta). If you use maida, cut off the 1 tbsp water in the recipe.
  • Lemon juice can be replaced with vinegar.
  • The original recipe asked to not grease the pan. I have no idea for what reason. If anyone knows do share.
  • I dipped knife in hot water for clean cut.

Eggless banana chocolate cake method

  1. In a mixing bowl, mash well the peeled ripen banana with a fork. Add rest of the ingredients to it. 1-ingredients
  2. Preheat oven at 180 deg C (350 F). Mic and pour the mix into an 8 inch square greased pan. 2-mix
  3. Sprinkle the chocolate chips and  bake for 35 minutes or until a tooth pick inserted in the middle of the cake comes out clean. 3-bake
  4. Cool completely before taking out of the pan. Lastly, cut into squares and serve. 4-cut

Notes

  • The original recipe called for all purpose flour / plain flour/ maida. I replaced with wheat flour (atta). If you use maida, cut off the 1 tbsp water in the recipe.
  • Lemon juice can be replaced with vinegar.
  • The original recipe asked to not grease the pan. I have no idea for what reason. If anyone knows do share.
  • I dipped knife in hot water for clean cut.

You can serve by warming in microwave for 20 secs, if you like it warm or have it as such. Best for kids snack box and after school snack.
chocolate-banana-cake

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Filed Under: BAKING, BEGINNER BAKING, EGGLESS CAKES, KIDS CORNER, VALENTINES DAY RECIPES Tagged With: chocolate, double chocolate, eggless, eggless chocolate banana cake

Previous Post: « Idiyappam varieties | Lemon, Dal, sweet (Breakfast menu–18)
Next Post: Mango shrikhand recipe | Amrakhand recipe »

Reader Interactions

Comments

  1. Thilak saravanan

    June 9, 2015 at 8:14 am

    Dont have a Microwave,but your recipe tempting to get a one soon to try all these.I guess you are keeping firm foot on Baking zone too,keep going. 🙂

    Reply
  2. Raks anand

    June 9, 2015 at 8:23 am

    Thank you 🙂

    Reply
  3. Sridevi Chakaravarthi

    June 9, 2015 at 8:30 am

    Hi, I followed your blog for the past 2 months. I tried rava least I. My 7 years old daughter Harshika, loved it. It is too good. Thanks. Don't have oven, how can I make this cake. Please give your suggestion

    Reply
  4. Bindhya das

    June 9, 2015 at 9:55 am

    Can it be done in pressure cooker also

    Reply
  5. alisha

    June 9, 2015 at 10:13 am

    How can we do it in pressure cooker..plz tell

    Reply
  6. Purnima

    June 9, 2015 at 10:47 am

    Would it be soft/spongy like when we add egg ? i have a 18 month old kid. Will he be able to easily chew it ?

    Reply
  7. Raks anand

    June 9, 2015 at 12:04 pm

    Of course yes. Banana makes it dream soft 🙂

    Reply
  8. Purnima

    June 9, 2015 at 12:36 pm

    Oh !! thanks raks.. I am definitely going to try this.
    I have been following your blog and tried many recipes. All have turned out really well.
    your blog is really very motivating for beginners like me 🙂

    Reply
  9. sankar saranya

    June 9, 2015 at 2:19 pm

    Ripen banana usually we used to waste. They don't like to eat the way u did super. I feel very bad wen its throw, thank you for this superb kids receipe. Vacation time I have to think different varieties to prepare for them. I used to wait for your receipe . Keep on rocking;-)

    Reply
  10. Uma

    June 10, 2015 at 5:37 am

    Hi Raks I tired this recipe just now….super easy,less messy, super soft,healthier,super tasty and super excited….

    Reply
  11. Raks anand

    June 10, 2015 at 6:28 am

    Thank you so much for your feedback 🙂

    Reply
  12. my kitchen

    June 10, 2015 at 7:22 am

    Delicious cake. we can try this in pressure cooker ?

    Reply
  13. Uma Borkar

    June 10, 2015 at 1:38 pm

    Did you use sweetened or unsweetened cocoa powder?

    Reply
  14. Revathi Rangaswamy

    June 10, 2015 at 3:44 pm

    Can u replace the white sugar with brown and what kind and is the quanty the same?? And if egg has to be added how many and should it mixed with hand or need a blender?

    Reply
  15. Nancys Cookery

    June 10, 2015 at 5:53 pm

    Love the picture…Looks so yummy… I am a chocolate lover.. 🙂

    Reply
  16. Bala Jayaseelan

    June 15, 2015 at 9:59 am

    Baking soda means baking powder or cooking soda?

    Reply
  17. Raks anand

    June 15, 2015 at 10:02 am

    Cooking soda

    Reply
  18. Neha Damani

    June 18, 2015 at 9:24 am

    Hi, plz suggest can v bake it in microwave? On what degree n fr how much time, as m eager to make this cake. TIA

    Reply
  19. Bhuvan

    June 18, 2015 at 9:24 am

    Pls mention the measurement of one cup. A very basic thing but i am new here. Thanks in advance

    Reply
  20. Raks anand

    June 18, 2015 at 9:27 am

    http://www.rakskitchen.net/p/cup-measurements.html

    Reply
  21. Raks anand

    June 18, 2015 at 9:29 am

    I baked in a combination oven only, So you can follow the same. If you mean in microwave mode, I haven't tried in that mode.

    Reply
  22. Mini

    June 29, 2015 at 1:43 pm

    I have tried quite a lot of your recipes and I must say I am a big fan of your recipes. But I am sorry to say this one disappointed me. The taste of atta was dominating and I could not get the fluffiness of normal cakes made with eggs.

    Reply
  23. Kanaha

    June 29, 2015 at 1:47 pm

    Tried n came out super
    Kids want again, baking today again ☺️

    Reply
  24. Raks anand

    June 29, 2015 at 1:54 pm

    Because of banana, sure it comes out soft.

    Reply
  25. Gayathri Ravi

    July 14, 2015 at 7:04 am

    Hi Raks,
    I tried this recipe. It came out very well. I still cant believe it is a 'no maida' cake 🙂
    I used small bananas(4 nos) as I had it in hand , it was more than overripe and i did not want to waste it. I had to use more water and oil to the batter to get normal cake batter consistency. i guess it is because the bananas i used are more thicker than the long variety ones us used.
    I am so happy about the results and my family loved it too
    My kids were so happy to take a piece to school for snack time 🙂

    Reply
  26. Anonymous

    July 14, 2015 at 7:05 am

    Hi Raks! I made this yesterday and it was exactly as shown in your lovely pictures. Everyone loved it. This is going to be my goto recipe for a quick, healthy and eggless bake. Thanks for sharing !

    Reply
  27. Gayathri Ravi

    July 16, 2015 at 5:45 am

    This comment has been removed by the author.

    Reply
  28. Anisha Asokan

    July 21, 2015 at 4:30 am

    Can we use nendra pazham (plantain)?

    Reply
  29. Raks anand

    July 21, 2015 at 4:33 am

    I am not sure if nendran pazham will be as moist and soft as the regular banana. If its so, then you can try. Adjust water if you find the batter too tight.

    Reply
  30. smiley

    August 9, 2015 at 2:47 am

    Hi raks thanks for the amazing recipe. Jus one doubt. Should I use normal ripen bananas or over ripened bananas. Will the ripeness in any way affect the cake softness??? Pls clarify. Thanks again. Keep your good work going

    Reply
  31. Raks anand

    August 9, 2015 at 3:15 am

    Yes, but the key is the water content. So if the banana is not over ripen, you can add a tbsp of extra water

    Reply
  32. Unknown

    August 14, 2015 at 4:11 am

    For how long to preheat the oven?

    Reply
  33. Roh

    August 24, 2015 at 4:53 am

    Do I sift the atta

    Reply
  34. Raks anand

    August 24, 2015 at 4:57 am

    Refer my FAQ page for preheating doubts

    Reply
  35. Raks anand

    August 24, 2015 at 5:00 am

    If you want, you can, not necessarily

    Reply
  36. manjunatha d

    August 25, 2015 at 6:59 am

    Hi rajeshwari
    Tried chocolate banana cake. .. was super soft and delicious. Thank you very much. But my cake had cracks on top. Can you help me to avoid this cracks. Tia

    Reply
  37. Unknown

    August 28, 2015 at 1:56 am

    I need to make a small cake for this recipe .like half of above..what are the measurements then..so tricky to get those cup sizes halfed

    Reply
  38. Unknown

    August 28, 2015 at 1:56 am

    Also which camera u use for pictures

    Reply
  39. Raks anand

    August 28, 2015 at 3:00 am

    half of 1/3 cup is 2 tbsp + 2 tsp Like wise you can half the recipe. Let me know if you need help with any other measurement

    Reply
  40. Raks anand

    August 28, 2015 at 3:03 am

    D7000

    Reply
  41. Roh

    August 30, 2015 at 5:03 am

    I have these lil cake pans …heart shaped , star shaped ..can I use the same receipe or wil the pan be too small ..( it's approx 5" ..height -a lil over an inch )

    Reply
  42. Raks anand

    August 30, 2015 at 5:13 am

    Not a problem. Baking time may reduce, so have an eye

    Reply
  43. uma k

    September 27, 2015 at 11:48 pm

    hi raks,
    i dont have an oven or microwave. i dont want to use the pressure cooker. i want to steam the cake. what tweaking will i have to do to get the consistency rite?

    Reply
  44. Raks anand

    September 27, 2015 at 11:56 pm

    Never tried steaming. But you can try as such, no need to tweak the recipe.

    Reply
  45. uma k

    September 29, 2015 at 3:33 am

    baking, leads to a lil dryness, doesnt it? but steaming leads to a bit of moist consistency, what say? thats y asked

    Reply
  46. Raks anand

    September 30, 2015 at 2:35 am

    As I said, I cant compare as I havent tried.

    Reply
  47. Sanja

    October 19, 2015 at 3:14 pm

    Hi Raks.. Can I add chopped walnuts to this?

    Reply
  48. Raks anand

    October 19, 2015 at 3:23 pm

    Yes sure

    Reply
  49. janee amjad

    October 21, 2015 at 8:23 am

    True very true but if wants then spray it with water not too much or put paper bag no plastic.

    Reply
  50. janee amjad

    October 21, 2015 at 8:23 am

    One more thing u said why not grease the tin bcz the recipe is having oil so not needed if butter then u can.

    Reply
  51. supraja balanagasubramaniam

    October 21, 2015 at 8:24 am

    Hi rak's I have tried many dishes of yours and now I just wanted to try this one too but iIdon't have the conventional oven so please let us know how to bake using pressure cooker… If u haven't tried please try for us and do reply…. Thnk u

    Reply
  52. supraja balanagasubramaniam

    October 21, 2015 at 8:24 am

    How to bake the same using pressure cooker rak's….

    Reply
  53. Raks anand

    October 21, 2015 at 8:28 am

    I have not tried in pressure cooker, but as you have said, sure will try in pressure cooker and post

    Reply
  54. kalai vani

    October 26, 2015 at 12:43 am

    Mixing bowl luks sema.can you plz share any details about it. I wish I too could have the one like yours

    Reply
  55. Raks anand

    October 26, 2015 at 12:55 am

    Its from IKEA 🙂

    Reply
  56. Unknown

    November 7, 2015 at 4:31 am

    What if we use baking powder instead of cooking soda??

    Reply
  57. Unknown

    November 7, 2015 at 4:32 am

    What if we use baking powder instead of cooking soda??

    Reply
  58. anju goswami

    November 16, 2015 at 12:43 am

    Amazing recipe.Baked the cake in a gas tandoor and distributed it amongst friends.Everyone loved it and no maida.

    Reply
  59. Dev Pratha

    November 26, 2015 at 8:01 am

    Can you shate recipe for plum cake that we get during chritmas in Chennai

    Reply
  60. Raks anand

    December 4, 2015 at 11:33 am

    Cracks means either less water content, refer my batter consistency in video. If its too thick than that, add a tbsp of water. Adding more cooking soda or over mixing also can give crack on top.

    Reply
  61. Raks anand

    December 4, 2015 at 11:35 am

    Both react different in the recipe. So I am not sure abt it.

    Reply
  62. Raks anand

    December 4, 2015 at 11:36 am

    I guess same amount of brown sugar can be used. I am not sure about eggs. Hand mixing is enough.

    Reply
  63. Raks anand

    December 4, 2015 at 11:37 am

    Unsweetened

    Reply
  64. Raks anand

    December 4, 2015 at 11:42 am

    Unsweetened

    Reply
  65. Soumya Shrivastava

    December 30, 2015 at 1:50 am

    Tried this yesterday… it was awesome…everyone loved it….texture was also perfect…healthy as well.

    Reply
  66. Soumya Shrivastava

    December 30, 2015 at 1:50 am

    Hi…made this cake yesterday… it came out really well…so easy to make and the texture taste was too good. Healthy as well…everyone loved it

    Reply
  67. Madhu

    January 2, 2016 at 10:22 pm

    Can we add milk and curd instead of lemon juice and water?

    Reply
  68. Kalaipriya

    January 27, 2016 at 12:54 am

    Hi raks I tried the recipe it was very nice. Thanks for the recipe.

    Reply
  69. shruthi

    March 17, 2016 at 1:18 pm

    Can we store this cake? How long?

    Reply
  70. Shweta

    April 11, 2016 at 7:31 am

    Hi, can this be made without cocoa n choco chips? As I don't hv both but I hv over ripe bananas.

    Reply
  71. Raks anand

    April 11, 2016 at 8:03 am

    In fridge about 5 days.

    Reply
  72. Raks anand

    April 11, 2016 at 8:06 am

    Yes you can try sure.

    Reply
  73. Mamatha Ravi

    May 3, 2016 at 12:26 pm

    Please update some home made chocolate my daughter's always asking please post this also I tried so many recipes of u it's all good

    Reply
  74. Unknown

    May 3, 2016 at 12:27 pm

    Please update some home made chocolate my daughter's always asking please post this also I tried so many recipes of u it's all good

    Reply
  75. Devasena Vathyam

    May 18, 2016 at 12:35 am

    Hello!

    Please, let me know, If I use 1 cup WWF and 1/4 APF, will I require to change the water proportion?

    Thanking in anticipation.
    Devasena.

    Reply
  76. Raks anand

    May 18, 2016 at 12:40 am

    No need to change It should be fine

    Reply
  77. Varsha S

    June 28, 2016 at 7:25 am

    Can small Poovam banana's be used? And how many in number?
    Or could you please give the amount of banana to be used in cup measurements? Thank you

    Reply
    • Vijaylaxmi

      April 14, 2020 at 7:40 am

      I have been baking these for almost 3 years now…
      They have turned out the best each time i bake. My boys love it. They usually take this as a snack in their lunch boxes. Morever a filling one too. Thanks a lot!!

      Reply
      • Raks Anand

        April 14, 2020 at 4:43 pm

        Thank you so much 🙂

        Reply
  78. Raks anand

    June 28, 2016 at 10:59 am

    Any gooey banana can be used. Next time when I bake this, will take note and update.

    Reply
  79. Shilpa Patil

    September 10, 2016 at 2:33 pm

    I tried this recipe yesterday, it was so simple and easy to make and it turned out great. Kids loved it.

    Reply
  80. Shilpa Patil

    September 10, 2016 at 2:33 pm

    I tried this recipe yesterday, it was so simple and easy to make and it turned out great. Kids loved it.

    Reply
  81. Sonia Jain

    October 5, 2016 at 8:17 pm

    I tried this recipe and feel batter is very thick so should i add water more

    Reply
  82. Raks anand

    October 5, 2016 at 8:33 pm

    Yes. If too thick can add water

    Reply
  83. Jane

    November 8, 2016 at 7:56 am

    Hi Raks, tried this cake sterday ; came out very well. This is my first cake trial in microwave and am very happy about the outcome. My son n hubby finished more than half of the cake in just 1 sitting 🙂
    Your measurements are always perfect! Using wheat flour is definitely brilliant.
    Just wanted to check if we could use multigrain atta instead of regular wheat flour.

    Thanks,
    Sylvia

    Reply
  84. Raks anand

    November 8, 2016 at 7:59 am

    Slight change in texture and taste will be there, because the atta might be more dense than wheat atta

    Reply
  85. Jane

    November 9, 2016 at 1:58 pm

    Sure Raks; Thank u! Also wanted to know shelf life of this cake. Any idea if it can be refrigerated and stored? Pls let me know.

    Reply
  86. Raks anand

    November 9, 2016 at 2:01 pm

    If in fridge, 5 days. if outside within 24 hrs

    Reply
  87. RajeeSam

    November 14, 2016 at 4:23 am

    Awesome healthy recipe raji. I tried baking for the first time for this cutie choco cake and it came out really good that too i tried on my hubby birthday. Wonderful click of this yummylicious banana chocolate cake. You are a rockstar keep going.

    Reply
  88. KaviKarthi

    March 31, 2017 at 7:00 am

    Hi I tried chocolate banana cake, it came very nicely and tastes very yummy. I followed exactly your measurements and added walnuts extra. Thanks for the receip , keep rocking 🙂

    Reply
  89. Priyanka thota

    April 20, 2017 at 1:37 am

    Hey….I do the same cake with wheat flour when I got some ripe bananas…but I don't use cocoa powder..I just make banana cake and some times instead of cocoa powder(as i don't use it) I add Nutella and reduce the sugar qty and I use milk instead of water.. can you please tell me the difference..will it keep it more fresh when we use water???

    Reply
  90. Jo

    April 20, 2017 at 1:38 am

    hi raks,I tried this today..it was yummy…thanks for the recipe!!but i have a doubt..i reduced the measurements to half as i was making a smaller cake..when i tasted the top portion of the cake was bit crunchy and sides little bitter..can u help me with this..?
    thanks in advance..!!

    Reply
  91. AMBUJA SAINI

    May 9, 2017 at 12:57 am

    thank you so much…for such a delicious and easy recipe…it come out just perfact…thats my first ever bake cake…my family loves it…it will be remembered for long..do as you mam..!!
    i will surely try your other recipe too..it makes me more confident now fo try out more..!!

    Reply
  92. Raks anand

    May 9, 2017 at 6:01 am

    Thank you for your feedback 🙂

    Reply
  93. parul patel

    July 5, 2017 at 8:08 am

    Hi
    Can I skip bananas? And can I use this recipe for chocolate pastry type cake ( cut in half and apply icing on it)

    Reply
  94. Raks anand

    July 7, 2017 at 10:40 am

    Since this is eggless version if you skip bananas, it will drastically affect the texture, so please dont skip. Sure you can use this for applying icing.

    Reply
  95. Kavitha B

    January 21, 2018 at 10:54 am

    Thank u so much for the recipe…. its came out very well…. my kids loves it

    Reply
  96. Kavitha B

    January 21, 2018 at 10:54 am

    Thank u so much for the recipe…. its came out very well…. my kids loves it

    Reply
  97. Kavitha B

    January 21, 2018 at 10:54 am

    Thank u so much for the recipe…. its came out very well…. my kids loves it

    Reply
  98. Anuradha Shanmugavel

    January 21, 2018 at 10:54 am

    How to do it in pressure cooker?

    Reply
  99. Unknown

    February 17, 2018 at 11:55 pm

    Hi is the sugar measurement powdered one or sugar granules

    Reply
  100. Raks Kitchen

    February 19, 2018 at 4:33 am

    Granulated sugar. Mine is fine grain. You can use coarse too

    Reply
  101. Amita

    May 8, 2019 at 6:57 pm

    Dear Raks…

    Cant thank you enough for this recipe..It is much better than the banana chocolate cake I bake using eggs..!!..Keep rocking…

    Reply
    • Raks Anand

      May 9, 2019 at 10:12 am

      Thank you so much 🙂

      Reply
  102. Lakshmi

    January 6, 2020 at 12:24 am

    Hi Raks,
    I tried this recipe and loved the texture and taste. I used jaggery instead of sugar and 1 cup mashed banana. Also I felt that the batter was a bit thick and added 1 tablespoon mashed banana. Very easy recipe with easily available ingredients.

    Reply
    • Raks Anand

      January 6, 2020 at 10:30 pm

      Nice 🙂 Thank you for your feedback. I will try with jaggery too.

      Reply
  103. Shivani

    April 4, 2020 at 10:57 am

    Hi, can I double the recipe with same ingredients??

    Reply
    • Raks Anand

      April 4, 2020 at 11:45 pm

      Yes sure

      Reply
  104. Sabi

    May 12, 2020 at 1:31 pm

    Tried this yesterday. Perfect texture.Everyone loved it . Thank you for the recipe.

    Reply
    • Raks Anand

      May 12, 2020 at 1:49 pm

      Thanks a lot Sabitha 🙂

      Reply
  105. Manasa

    May 15, 2020 at 1:18 pm

    Thanks for the recipe. I tried it today and came out super soft. Couldn’t believe that it was a whole wheat cake. I had microwaved it for 7 minutes. It was perfect.

    Reply
    • Raks Anand

      May 15, 2020 at 4:11 pm

      Oh thank you so much 🙂 I never thought this could be microwaved too. Thats nice to know and help others too.

      Reply
  106. Prati

    May 30, 2020 at 10:33 am

    The batter is too thick . Why is this ? I used exact measurements as stated. What else can we add to make the batter a decent pourable consistency?

    Reply
    • Raks Anand

      May 31, 2020 at 5:42 pm

      It depends on water quantity in banana. You can add milk to bring it to the consistency I have in my batter.

      Reply
  107. Shikha Sharma

    June 2, 2020 at 12:31 am

    The cake turned turned out superb…loved this recipe…shared some of it with our friends…they loved it too…!!!

    Reply
    • Raks Anand

      June 2, 2020 at 3:23 pm

      Thank you so much 🙂

      Reply

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I am Rajeswari Vijayanand, cook, author, photographer behind Raks Kitchen.

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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