Make a checklist; keep all ingredients within reach

Keep ingredients within reach

Preheat the oven 180C, 360F

In a blender take banana slices and ¾ cup brown 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.

In a bowl take 1½ cup flour, ½ cup cocoa powder, 1 tsp baking powder, ¼ tsp baking soda and ¼ tsp salt. place a sieve above the bowl with banana mixture. Sieve the flour making sure there are no lumps. mix well using cut and fold method.
further, add ½ cup milk and mix well; mix to a thick cake batter consistency.
also, add ¼ cup walnut, chocolate chips and mix gently.

Grease a baking dish. Spray oil, line with a parchment paper. Grease a baking dish. Spray oil, line with a parchment paper. Pour the batter. top with chocolate chips and chopped nuts over it. Tap on the counter to level and get rid of any air bubble
Place the cake tray inside the preheated oven. bake the cake at 180 C or 356 degrees F for 40 minutes.
or bake till the toothpick inserted comes out clean. remove from the oven.

Take the baking tray out, place on a wire rack to cool completely, Keep a plate on the top of the baking dish, turn upside down, Transfer to a serving plate. You may glaze it with honey. Later cut into thick slices and serve. Place 2 slices in the lunch box. If you are home serve with tea or ice cream
finally, serve the eggless chocolate banana cake or store in an airtight container