firstly, in a blender take 2 banana and ¾ cup sugar.
blend to smooth puree without adding any water.
transfer the banana puree into a large bowl.
add ½ cup oil, 1 tsp vanilla extract and 1 tsp vinegar.
whisk well until everything is well combined.
place a sieve and add 1½ cup maida, ½ cup cocoa powder, 1 tsp baking powder, ¼ tsp baking soda and ¼ tsp salt.
sieve the flour making sure there are no lumps.
mix well using cut and fold method.
further, add ½ cup water and mix well.
mix to a thick cake batter consistency.
also, add ¼ cup walnut and mix gently.
transfer the cake batter to a cake tin. make sure to grease the mould and place a butter paper at the bottom to avoid sticking. i have used bread loaf pan from smith+nobel – 21x11cm.
top with 3 tbsp chocolate chip over it.
place the cake tray into the preheated oven. bake the cake at 180 degree celsius or 356 degrees fahrenheit for 40 minutes.
or bake till the toothpick inserted comes out clean.
further, allow the cake to cool completely and later cut into thick slices and serve.
finally, serve the eggless chocolate banana cake or store in an airtight container.