A soft and moist eggless banana cake made in a tea cup with chocolate chips.
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Calories: 260kcal
Equipment
- Tea cup
- mixing bowls
- whisk
- Heavy-bottom pan or oven
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon corn flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 ripe bananas
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1/2 teaspoon vanilla essence
- 2 tablespoons curd (yogurt)
- 1/4 cup chocolate chips
Instructions
- Mix flour, corn flour, baking powder, and baking soda in a bowl.
- Mash ripe bananas in another bowl until smooth.
- Add sugar, oil, vanilla essence, and curd to the bananas and mix well.
- Gradually mix the dry ingredients into the banana mixture until smooth.
- Grease a tea cup with oil and pour in the batter.
- Sprinkle chocolate chips on top.
- Cook in a preheated heavy pan for 20–30 minutes or bake at 170°C for 20–30 minutes.
- Allow the cake to cool slightly before serving.
Notes
Use very ripe bananas for the best sweetness and flavor.
Nutrition
Calories: 260kcal | Carbohydrates: 38g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 5mg | Sodium: 180mg | Potassium: 220mg | Fiber: 2g | Sugar: 20g | Vitamin A: 120IU | Vitamin C: 6mg | Calcium: 60mg | Iron: 1.2mg