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Other flavours
What's inside
Everything that goes in, by weight
Per batch
- Overripe bananas, mashed
- 260 g (about 2–3)
- Maida (all-purpose flour)
- 220 g
- Milk
- 150 ml
- Lemon juice, to sour the milk
- 1 tbsp
- Brown or castor sugar
- 150 g
- Sunflower oil
- 80 ml
How we bake it
Milk and lemon juice sit for 5–10 minutes to curdle into buttermilk.
Very ripe bananas are mashed smooth — no essence, no shortcut.
Sugar and oil are mixed into the banana, then the buttermilk.
Maida, cocoa, baking powder, and soda are sifted and folded in without overmixing.
Chocolate chips are folded through, more scattered on top, and it bakes at 180°C for 45–55 minutes.
Once it reaches you
- Storage
- Keep airtight, away from direct sun and heat.
- Shelf life
- Best within 5 days of packing.
- Pairing
- Serve with coffee, masala chai, or a quiet glass of milk.
- From this kitchen
Bowls and trays are sanitised between batches. Finished bakes are handled with gloves and packed the same day they leave the oven.
Before you order
Is the cake eggless?
Yes. Baked without egg, start to finish.
How long does it keep?
Best within 5 days of packing. Keep it airtight and away from direct sun and heat — there is nothing in it holding the date open for you.
When is it baked?
After you order, not before. Allow about 2 days for it to be baked and packed, then dispatch on top of that.
What are the allergens?
Contains wheat, milk. may contain tree nuts.. Everything here comes out of one kitchen, so traces of nuts, wheat, and dairy are possible in any bake.
From the same hand
