RecipeReplica: Vegan Chocolate Banana Cake

This week is going to be the week of replication. I have tried a few of the bookmarked recipes and I am all eager to post them.This recipe has been adapted from a site that has plenty of egg-less recipes, EggLess Cooking. The original recipe calls for Whole Wheat Pastry Flour which has been substituted with All-purpose flour and Cornstarch. Additionally, Dutch Cocoa powder was added to intensify the color. I like my cakes dark. Darker the better, no? The cake was so moist and not overly sweet, just the way I prefer. Plus this is a figure-friendly version as it has no butter and the absense of eggs means it can be tried by one and all. All things considered, this recipe is for keeps.
Hey,Watch out. I am on the hunt and your blog might be next for my next edition of "RecipeReplica". 

Ingredients:

• 2 Cups Minus 4 tbsp (2 Cups - 4 tbsp) King Arthur All Purpose Flour
• 4 tbsp Hodgson Mill Corn Starch
• 1 1/2 Cups Granulated Sugar
• 1 Cup Banana Pulp (~2-2 1/2 bananas)
• 2/3 Cup Cocoa Powder
• 1 1/2 Cups Hot Water
  
• 1/4 Cup Corn Oil
• 2 tsp Dutch Cocoa Powder
• 1 1/2 tsp Baking Soda
• 1 tsp Pure Vanilla Extract

Tool:

• 9 X 13 inch Baking Pan

Procedure:

• Preheat the oven to 350 degrees F (180 C).
• Sift together the flour, cornstarch, baking soda and the cocoa powder(s) in a large bowl.
• Mix the wet ingredients in another bowl - hot water, vanilla extract, oil and the banana pulp. Give it a gentle whisk.
• Pour the wet ingredients atop the flour mixture. 
• Combine the ingredients gently using a silicone spatula.
• Grease the baking pan with Corn Oil and dust it with All-Purpose flour.
• Transfer the cake mixture into the baking pan.
• Bake for 45-50 minutes or until a tooth-pick inserted in the center comes clean.

• Flip it on to a flat serving plate and cut into wedges/squares.

Makes Plenty of pieces.
Note:
For a cake half this size, halve the ingredients and use an 8 X 8 inch pan.
Enjoy!