I have already tried Banana N Chocolat Cake for S&SB challenge, here is my eggless version of chocolate and banana cake with a teaspoon full of cinnamon powder to give them more flavour, initially i want to try this cake as vegan version,but i have added a cup of milk to grind along with my bananas which makes the banana puree more creamy, also i used apple cider vinegar for this cake instead of white distilled vinegar which i bought recently while doing my weekend shopping, one more delicious cake from my kitchen.. again its needless to say its really worthy to try this delicious cake, which vanished within few hours once i arranged in air tightened box, my kids loved them like anything..am happy to try this cake with cinnamom, which makes the cake more delicious and flavoursome!!!.. As i used vinegar in this cake, this yummy cake goes to Egg Substitute-Vinegar by Madhu of Eggless Cooking...
2cups All purpose flour
1/2cup Canola oil
2tsp Butter (room temperature)
1tsp Cinnamon powder
1tsp Baking powder
1tsp Baking Soda
1tbsp Apple cider vinegar
1/4cup Chocolate chips
Mix baking powder, baking soda, cinnamom powder and all purpose flour together n keep aside...whisk now sugar, canola oil, butter all together until they turns soft n fluffy...meanwhile make a puree with banana n milk in a blender...add the banana puree to the sugar-oil mixture and beat well...now add the vinegar followed by dry ingredients..mix everything well and add finally the chocolate chips into the cake batter, keep aside few chocolate chips to springle over the cake batter..Preheat the oven at 350F..
Grease a cake pan, pour the batter and springle the chocolate chips over the cake batter, bake in middle rack for 30 minutes..let them cool n slice them as u desire...
On the way to Eating With the Seasons by Maninas...