Healthy Banana Chocolate Chip Cake (Indian style)
A simple, moist banana chocolate chip cake using whole-wheat flour and minimal sugar — ideal for a healthy Indian dessert or tea-time treat.
Ingredients
Equipment
Method
- Preheat oven to 180 °C. Grease a loaf cake tin (approx 9×4 inch) or line it with parchment paper.
- In a mixing bowl, mash the ripe bananas thoroughly with a fork until smooth.
- Add brown sugar and vegetable oil to the mashed bananas. Mix until sugar dissolves.
- In a separate bowl, sieve the whole-wheat flour along with baking powder, baking soda and salt.
- Gradually add the dry ingredients into the banana mixture. Stir gently and fold so there are no lumps.
- Pour in milk and mix until you get a smooth batter of pouring consistency.
- Finally, fold in chocolate chips, reserving a few to sprinkle on top.
- Pour the batter into the prepared cake tin. Tap gently on countertop to settle the batter and level the top. Sprinkle remaining chocolate chips on top.
- Bake in preheated oven for about 30-35 minutes or until a toothpick inserted in center comes out clean.
- Allow cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Slice into 8 pieces and serve with tea or coffee.
Notes
Use well-ripe bananas for best natural sweetness and moist texture. For extra nutrition, you can add chopped nuts. Cake stays fresh in airtight container for 2–3 days.
Abhinav is the Founder of Diet Dekho, helping people manage weight and lifestyle health through simple, practical nutrition and personalized diet plans.