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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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Dessert, Snack, Tea-time
Cuisine: Fusion, Indian
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 large ripe bananas mashed
  • 150 g whole-wheat flour
  • 2 tbsp brown sugar
  • 2 tbsp vegetable oil (or light olive oil)
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup milk (dairy or plant-based)
  • 3 tbsp dark chocolate chips

Equipment

  • Mixing bowl
  • sieve
  • loaf cake tin (approx 9×4 inch)
  • spatula or spoon

Method
 

  1. Preheat oven to 180 °C. Grease a loaf cake tin (approx 9×4 inch) or line it with parchment paper.
  2. In a mixing bowl, mash the ripe bananas thoroughly with a fork until smooth.
  3. Add brown sugar and vegetable oil to the mashed bananas. Mix until sugar dissolves.
  4. In a separate bowl, sieve the whole-wheat flour along with baking powder, baking soda and salt.
  5. Gradually add the dry ingredients into the banana mixture. Stir gently and fold so there are no lumps.
  6. Pour in milk and mix until you get a smooth batter of pouring consistency.
  7. Finally, fold in chocolate chips, reserving a few to sprinkle on top.
  8. 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.
  9. Bake in preheated oven for about 30-35 minutes or until a toothpick inserted in center comes out clean.
  10. 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.