Eggless caramel Banana chocolate chunk cake

This is a moist flavourful cake. It has to be baked at two different temperatures to get that perfect texture.


  1. Plain flour – 1.25 c
  2. Baking powder – 1 tsp.
  3. Baking soda – 1/2 tsp
  4. Cinnamon powder – 3/4 tsp
  5. Salt – a pinch
  6. Butter ( at room temperature) – 100 grams
  7. Caster sugar – 1/4 c, to caramelise
  8. Milkmaid – 1 c
  9. Vanilla essence – 1 tsp.
  10. Mashed ripe banana – 1 c
  11. Lindt dark chocolate – 3/4 c, coarsely chopped


  1. Grease and line the bottom of a 2 lb loaf tin with parchment paper.
  2. Preheat the oven to 200 C.
  3. Sift together the plain flour, baking powder, cinnamon powder, salt and baking soda.
  4. Prepare a thick caramel syrup with 1/4 c of sugar.
  5. Beat the butter for 3 minutes with a hand mixer till creamy. Add the caramel syrup and the milkmaid. Beat well for a good 15 minutes to get that spongy texture.
  6. Beat in the vanilla essence and the mashed bananas.
  7. Fold in the sifted flour mixture and the coarsely chopped chocolate.
  8. Pour batter into the prepared 2 lb loaf tin.
  9. Bake at 200C for 11 minutes and then lower the oven temperature to 150C and bake further for 19 minutes.
  10. Serve warm or let cool completely and enjoy with tea/ coffee.
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