Eggless Chocolate Banana Cake

It has been my intention to send in a post to Madhuram's Eggless Cooking event. The challenge was to substitute yogurt in the place of egg. I decided to make this chocolate cake on Saturday. I used an old recipe that was in my recipe book. I substituted whole wheat pastry flour in part instead of APF. When I tasted the cake batter it tasted of the flour and I kept adding more chocolate and vanilla essence. In the end I mushed some banana in to remove the smell. I baked the cake for 50 minutes and was surprised at the texture. It was soft but I still could taste the flour smell. With not much demand for the cake that night I decided to put it away. I was not enthusiastic about posting the recipe. On top of it my battery was drained from my camera and I had to let it all be.The next day I offered it to my husband and daughter and they said it tasted better. Today, my sister tasted it and said she liked it a lot which made me want to send in the entry. I set out to take the photos and send it to Madhuram's event only to find the round up already posted. But I still felt like sharing this recipe and photos.

Gadgets:

Loaf baking pan
Electric egg beater
Measuring cups and spoons
Spatula
Parchment paper
Bowls



Ingredients:

APF- 1 cup
Whole wheat pastry flour- 1/2 cup
Baking Soda - 1 tsp
Sugar - 1 cup
Cocoa Powder - 5 tbsp
Banana - 1 mushed
Oil - 1/4 cup
Butter - 2 tbsp
Vanilla Essence - 2 tsp
Yogurt - 1 cup
Vinegar - 1 tsp


Preparation:

1. Mix all the dry ingredients in a bowl.

2. Mix together all the wet ingredients.

3. Mix dry to wet ingredients and pour into a prepared loaf.

4. Bake for 350 degrees for 50 minutes.