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Saturday, 3 July 2021

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.

             


Short Video Recipe For Egg-less Banana Chocolate Cup Cakes
        

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.

                                                  

                              

Dietary Tips:
  • 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
What goes into my Egg-less Banana Chocolate Cup Cakes - The Ingredients:
  • 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
Method:
  1. 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.
  2. 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.
  3. 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. 
  4. Add 1/4 cup oil to it and give it a good mix.
  5. To this, add the butter milk we prepared in the step 2 followed by the addition of vanilla essence.
  6. Give this a good mix. Our wet ingredients are ready.
  7. Now sift the whole wheat flour, baking powder, baking soda, baking powder and salt into our wet ingredients.
  8. Blend it using cut and fold method. Do not over mix the batter after the addition of leavening agents.
  9. Add chopped walnuts and  gently fold it into the batter.
  10. Fill the cup cake holders up to 3/4 th of its capacity. Top it with chocolate chips if using.
  11. 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.
  12. 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.
  13. Allow the cup cakes to cool down on a wire rack.
  14. 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.

All your suggestions are more than welcome. If you like my work, and feel that it is worth following, do hit the follow button on the top right corner of this blog. Your appreciation means a lot to me. It gives me the inspiration and motivation to keep doing my work and give my best each time.

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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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17 comments :

  1. Poonam like how you've given the option to either bake eggless banana chocolate cup cake in the oven and on the stove top. Cup cakes look so soft and spongy. I love how jaggery tastes with banana. Awesome bake.

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  2. The cake looks so soft and moist! This is definitely a must-try for chocolate lovers. I love how this is an eggless bake too.

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  3. I love the way ypu have added variety to the theme with the bitter cocoa powder. The stove top version certainly is very interesting.

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  4. I love banana cake and making cup cakes is a betteroption than a loaf. They have come outso nice and perfect. Even I use jaggery these days.

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  5. I am in love with your eggless bakes.. these chocolate banana muffins look so amazingly tempting.. loved the detailed post with options of baking it cooker and oven.. muffins looks so soft moist and spongy!! Wonderful share.

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  6. I absolutely love your eggless wholewheat bakes. This banana chocolate one is a treat to the tongue as it is to the stomach. Love it.

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  7. Who doesn't like cupcakes. Your chocolate banana cupcakes look so soft and spongy. Cherry on the cake is that these are made with healthy ingredients.

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  8. Lovely texture of the cup cakes Poonam. Feel like grabbing one and enjoying it. Looks delicious

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  9. Cup cakes looks so soft moist and delish Poonam
    I also love to make eggless cakes. Loved the use of jaggery and whole wheat flour with banana in the cake. Such a healthy treat for kids.

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  10. Eggless wholewheat chocolate muffin like what else is needed. Such an amazing recipe Poonam.health bhi taste bhi :)

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  11. Rafeeda - The Big Sweet Tooth15 July 2021 at 23:17

    I can totally understand how addicitive eggless baking can be when it starts to cook well. I do it a lot because they dont need too much of waiting time to bake something. I love anything with bananas and chocolate, so these muffins are just the one apt for me... Yum!

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  12. Eggless banana chocolate cup cakes looks incredibly delicious. I love eggless bakes too. You have made it sound so easy . Banana and chocolate is a match made in heaven . Beautiful cup cakes.

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  13. Banana chocolate cup cakes looks very inviting with awesome clicks Poonam. Loved that they are eggless and can be prepared both in oven and cooker.

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  14. Your recipe and pics are making me excited to try out this delicious banana chocolate cup cakes . I feel I can overcome my inhibitions of baking with ur recipe.

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  15. Banana chocolate cup cakes looks so healthy and guilt free treat. Love the texture of these cup cakes.

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  16. Eggless banana chocolate cup cake looks so delicious Poonam. Liked the use of jaggery in it, must give a try to this healthy version.

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  17. I love banana walnut muffins and I am sure adding chocolate to it enhances the flavor. Would love to try it.

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