Chocolate Banana Snack Cake
A yummy cake with minimal icing to snack on in the afternoon and evening
Servings: 9
Calories: 200kcal
Equipment
- OTG /Microwave Oven
Ingredients
- 160 grams All-purpose Flour
- 20 grams Cocoa Powder (1/4 cup)
- ¾ teaspoon Baking Soda
- 100 grams Powdered Sugar/Icing Sugar
- 50 ml Any Odorless Oil
- 100 grams Ripe Bananas (mashed)
- 100 ml Milk
- 1 teaspoon Vanilla Extract
Instructions
- Measure and sift the dry ingredients: flour, cocoa powder, baking soda and salt in a bowl. Also sift in sugar.
- Mash the bananas and add oil. Add in the remaining ingredients like milk and vanilla extract and mix well.
- Add the banana-milk mixture to the dry ingredients and mix gently. Preheat the oven for 10 minutes at 180°C/356°F
- Transfer the batter to an 8 by 8 square dish and bake for 25 minutes at 170°C/338°F. At 25 minutes, check the cake for doneness with a toothpick.
- Once done, let it cool for 15 minutes before demoulding.
- Wait for an hour to cool completely if applying icing on it.
Notes
Shelf Life: The cake will stay fresh in the refrigerator for 2-3 days under continuous refrigeration.
