Healthy Chocolate Chunk Banana Cake with Millet Flour
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About Healthy Chocolate Chunk Banana Cake with Millet Flour
Craving a decadent chocolatey treat that's actually good for you? This Healthy Chocolate Chunk Banana Cake is the answer! Imagine sinking your teeth into a slice of moist, spongy cake bursting with melty chocolate and the subtle sweetness of jaggery.Made with wholesome millet flour and ripe bananas, this cake delivers a delightful texture and flavor. Those gooey chocolate chunks in every bite? Irresistible for both kids and grown-ups!This recipe cleverly sneaks in extra nutrients from millets without compromising on taste. Enjoy a guilt-free indulgence with this healthier twist on a classic banana cake – it's the perfect way to satisfy your sweet tooth.
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Recipe Time & More
Prep20 minutes
Cook40 minutes
Total1 hour
Ingredients
Wet Ingredients
- 3 Bananas overripe
- ½ cup Jaggery or brown sugar/white sugar
- ⅔ cup Coconut Oil or other cooking oil
- 1 tsp Vanilla Extract
Dry Ingredients
- 1 cup Whole Wheat Flour whole
- 1 cup Millet Flour finger millet, foxtail millet, or little millet
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ⅛ tsp Himalayan Salt or regular salt, pink
Mix-ins & Topping
- ¼ cup Chocolate Chunks
- 2 Tbsp Walnuts chopped
- 1 Tbsp Chocolate Chips
Instructions
- Preheat oven to 350°F (175°C). This ensures the oven is at the correct temperature when the batter is ready.
- In a large bowl, mash the overripe bananas until smooth. Overripe bananas are ideal for baking as they are sweeter and create a more moist cake.
- Add the jaggery, coconut oil, and vanilla extract to the mashed bananas. Whisk until well combined.
- In a separate bowl, whisk together the whole wheat flour, millet flour, baking powder, baking soda, and salt. Sifting the dry ingredients helps to aerate them, resulting in a lighter cake.
- Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix, as this can make the cake tough.
- Fold in the chocolate chunks.
- Grease a 9-inch baking pan and pour in the batter. Tap the pan gently on the counter to remove any air bubbles.
- Sprinkle the chopped walnuts and chocolate chips over the top.
- Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean. Start checking for doneness at 30 minutes to avoid overbaking.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Cooling on a wire rack prevents the bottom of the cake from becoming soggy.
Recipe Notes
Good To Know
- Use organic jaggery instead of brown sugar or white sugar for a healthier, more natural, and less processed sweetener.
- Use organic coconut oil for enhanced aroma.
- If you prefer a nut-free cake, substitute sunflower or pumpkin seeds for walnuts.
- For extra moisture and richer flavor, mash an additional half banana and swirl it into the batter before baking.
- Let the cake cool completely before slicing for cleaner cuts and better texture.
Expert Tips
- Toast the millet flour lightly in a dry skillet before incorporating it into the batter to enhance its nutty flavor and improve the cake's texture.
- For a more intense chocolate experience, use a combination of dark chocolate chunks and cocoa nibs in the batter.
- Don't overmix the batter. Overmixing can lead to a tough cake. Mix until just combined.
Storage Instructions
- Store leftovers in an airtight container at room temperature for up to two days or refrigerate for up to a week.
- Briefly warm slices in the microwave to revive their softness and melt the chocolate chunks.
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Recipe Nutrition
Calories: 1264kcalCarbohydrates: 130gProtein: 13gFat: 78gPolyunsaturated Fat: 23.4gMonounsaturated Fat: 46.8gFiber: 4gSugar: 43g
Kirti Misra
Articles: 101
5 Comments
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Absolutely wonderful! Can’t wait to make it.
Absolutely delicious! Can’t wait to try it.
This looks so inviting! I’m eager to try it.
Looks so delectable! Thanks for posting.
This looks so inviting! Thank you.