This is a moist and fluffy cake which both kids and adults can enjoy! I used oil instead of butter as a healthier alternative and with only 1/2 cup of brown sugar, its as healthy as  a cake can be 🙂

Try this recipe and see, its a sure winner!

Even though I’ve made this into a loaf you can use this recipe to make muffins too.

Preparation time : 15 minutes

Baking time : 25 – 30 minutes at 150 C


Wet ingredients :

  • Eggs – 2 (medium)
  • Oil – 1/4 cup (any non flavoured oil)
  • Milk – 1/4 cup
  • Vanilla essence/extract – 1 tsp
  • Warm water – ~ 1/2 cup

Dry ingredients:

  • Plain/all purpose flour – 1 cup
  • Brown sugar – 1/2 cup (or 1/4 cup regular sugar)
  • Cocoa powder – 1/3 cup
  • Baking powder – 1 tsp
  • Baking soda – 1/2 tsp
  • Salt – 1/8 tsp

Ripe banana – 2 (break it using a fork)



  1. Prepare the tin which you’re going to use to bake. Here I’ve used a rectangular tin lined with baking paper for a easy lift.
  2. Preheat the oven at 150 C.
  3. In a large bowl sieve plain flour ,baking powder, baking soda, salt and cocoa power. You will need to sieve at least 2 times to remove any lumps.
  4. In another small bowl mash the banana.
  5. For the wet ingredients, use a large bowl and beat the wet ingredients until well combined.
  6. Gradually add the sugar to the wet ingredients and give it a good mix.
  7. Add mashed banana to the wet mix.
  8. Add 2 tablespoons of the wet mix at a time to the flour mix and gently fold with a spatula till everything is well combined.
  9. Pour the mixture into the prepared tin and bake for 20 minutes at 150 C. After 20 minutes check if the cake is done by inserting a skewer into it. If the skewer comes out clean you can take it out. Otherwise bake it for few more minutes. Remember that every oven is different.



  • Make some chocolate ganache using equal parts of chocolate and cream and pour over the cake to make it even taster. Slowly boil the cream and add to the chocolate pieces and mix it well to make ganache ..