A moist and easy-to-make chocolate banana cake, perfect for any occasion.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Preheat the air fryer to 150°C for 5 minutes or the oven to 180°C for 10 minutes.
In a mixing bowl, combine the oil, sugar, egg, curd, and vanilla essence. Mix thoroughly.
In a separate bowl, combine the flour, cocoa powder, baking powder, salt, and baking soda.
Gradually add the dry ingredients to the wet mixture, mixing well until combined.
Fold in the milk and walnuts if using.
Pour the batter into a greased baking dish.
Bake in the air fryer at 150°C for 30 minutes or in the oven at 180°C for 30-40 minutes, or until a toothpick comes out clean.
Ensure all wet ingredients are mixed thoroughly before adding the dry ingredients for the best texture.
You can substitute the egg with additional curd for a vegan option.
Can I use a different type of oil?
Yes, you can use any neutral oil such as vegetable or canola oil.
Is it possible to make this cake gluten-free?
Yes, you can substitute the flour with a gluten-free flour blend.
How can I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I add other ingredients?
Absolutely! You can add chocolate chips, nuts, or dried fruits for extra flavor.
What can I serve with this cake?
This cake pairs well with whipped cream or a scoop of vanilla ice cream.
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