Eggless Banana Chocolate Chip Cake – Easy Holiday Dessert Recipe
This moist and fluffy Eggless Banana Chocolate Chip Cake is the perfect holiday dessert! Made with ripe bananas, rich chocolate chips, and crunchy walnuts, it’s an easy, one-bowl recipe that’s great for Christmas brunch, Thanksgiving dessert tables, or cozy winter evenings. Dairy-free option included — a must-try for festive baking lovers!
Servings 4 People
Equipment
- 1 OTG
Ingredients
- 1 cup all purpose flour
- ¾ cup sugar
- 1/3 cup vegetable oil
- 1/3 cup milk
- 3 bananas small
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla essence
- ½ cup walnuts chopped (optional)
- 1/3 cup semi-sweet chocolate chips plus extra for topping
Instructions
- Preheat Oven – Preheat to 350°F (180°C) for 5 minutes.
- Make Banana Puree – Peel and chop bananas. Add bananas, sugar, oil, and milk to a blender. Blend until smooth and creamy.
- Combine Dry Ingredients – Pour banana puree into a mixing bowl. Place a sieve over the bowl, add flour, baking soda, and baking powder. Sift and gently fold in using a whisk or spatula.
- Add Mix-Ins – Stir in vanilla essence, chocolate chips and chopped walnuts. Avoid overmixing to keep the cake light and airy.
- Prepare Baking Pan – Line an 8-inch cake pan with parchment paper. Pour the batter evenly and tap gently to remove air bubbles.
- Bake – Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Cool & Serve – Let the cake cool completely before slicing. Enjoy warm or at room temperature.
Notes
- Use overripe bananas for natural sweetness and a richer flavor.
- For a dairy-free version, swap milk with almond milk or oat milk.
- Sprinkle extra chocolate chips on top before baking for a bakery-style look.
- Store leftovers in an airtight container for up to 3 days at room temperature or a week in the fridge.