This eggless banana chocolate upside down cake has a beautiful layer of bananas and a delicious eggless chocolate sponge. I have made an upside down banana cake but that didn’t have any chocolate. Banana and chocolate cake form such an incredible combination and I love them together. Also, have you made my triple chocolate banana bread yet? If not, you should definitely check that out!
If you bake this cake at home, please don’t forget to share a picture with me on my Instagram using #BakeWithShivesh
Eggless banana chocolate upside down cake ingredients
Both chocolate and banana are classic comfort ingredients. They go perfectly well together to create a cake that tastes as good as it looks! What is even better about this recipe is the fact that is it eggless! I have used greek yogurt in this recipe instead of eggs. The chocolate sponge is super moist and decadent. The sliced bananas drenched in golden syrup make the cake appear so stunning!
Easy eggless chocolate sponge from scratch
This eggless banana chocolate upside down cake has a rich and moist chocolate cake as its base. In order to make the sponge eggless, I use greek yogurt. I also use oil instead of butter, which makes the sponge extra soft. You should sift flour and cocoa powder together before adding to the wet ingredients. Not only does this get rid of any lumps that you would likely find in cocoa powder, it will also make the sponge light and airy.
Can I use curd instead of Greek yogurt?
The purpose of curd or greek yogurt in eggless cakes is to keep the texture of the final product moist, and provide an acidic medium to makes sure that baking soda has something to react with. Greek yogurt, in eggless baking, has a dual purpose of providing fat and the acidic medium. So if you can lay hands on Greek yogurt, try using that. Alternatively, you can use curd hung overnight, so that all excess water is drained from it and it reaches a thicker consistency.
Eggless banana chocolate upside down cake recipe
- ¼ cup (90g) golden syrup
- 3 bananas sliced
- 1 + ½ cups (180g) all purpose flour
- ¾ cups (75g) cocoa powder
- ½ tsp (3g) baking soda
- 1 tsp (4g) baking powder
- ¾ cup (180ml) oil
- 1 + ½ cups (300g) castor sugar
- 1 cup (285g) Greek yogurt (or curd hung over night)
- ½ tsp (3ml) vanilla extract
- ½ cup (120ml) milk
- Pre-heat the oven to 180C. Line a 9″round cake pan with parchment paper.
- Spread the golden syrup on the parchment paper in an even layer. Arrange the banana slices on the golden syrup.
- To make the cake batter, whisk together cocoa, flour, baking soda and baking powder.
- In a large bowl, beat together oil and sugar until the mixture is pale and light
- Add yogurt and mix well.
- Beat in vanilla using mixer at low.
- Add the flour mixture to the wet ingredients alternating with milk, starting and ending with flour mixture. Mix only until well combined. Don’t over mix.
- Pour the batter into the pan on the banana slices and bake at 180 C for 30 minutes or until a skewer inserted in the center comes out clean.
- Once the cake has cooled completely, release it from the edges and flip it upside down onto a plate/ cake stand
hey shivesh! i am so excited to try this cake that I literally cant wait. but please could you tell me what is golden syrup?
Hey!! you can use a layer of melted butter and then a layer of soft brown sugar instead of golden syrup
Dear your recipe is awesome. It looks like heaven,the beauty, and..u working is amazing…I just loved it….
Thank you SO much 😀
Hi ! shivesh …I have recently started following you. I have a kind request …. Please do mention the right way to store our delicious desserts with the shelf life with every recipe. I am sure each follower of yours do look for it :)…Thanks…
Hello! I have a “how to store your cakes” article under the tips and tricks tab of the blog. Please take a look 🙂
Hey,
i tried basic vanilla sponge recipe using your lemon cream cheese cupcakes recipe ( without lemons obviously)
It turns out good, but what eggless sponge i get outside in the bakery’s is whole another level soft and spongy (what approach or secret do they have for that)
Can you please do a recipe on basic sponge which is bakery style airy & fluffy yet eggless?
well written blog Very Nice And unique Reciepe
Looks Healthy Also We Are Sure It is as healthy
As tasty as it looks!
Cheers
Team choclate connection
Hey.. is there an alternative to greek yoghurt.. my baby is allergic to dairy products…
Unfortunately no 🙁
Hey Shivesh, can we use butter instead of oil?
Hey! not here
This may come across as a weird request. But have you tried the banana sponge cake at Perch, Delhi? Can you recreate that exact? 🙂
It looks simple but every time I have tried to make/bake it, I never get the exact taste. :\
haha I’ve not tried their banana cake- sorry!
In what size cake tin should the batter be transferred to?
9″
Do you have recipes using microwave. I don’t ‘ve an oven.
Can I skip baking powder.shortening? Cause I rarely bake.
Thx
Can golden syrup be replaced with anything ? Light corn syrup?
Won’t it get stuck on parchment paper ?