INGREDIENTS
3 Medium size ripe bananas
115 Gr. – (1/2 Cup) melted butter
145 Gr. (3/4 cup) brown sugar
1 Large Egg
1 Teaspoon Vanilla Extract
1/2 Teaspoon Coffee Essence or 1 Tablespoon strong espresso coffee
1 Teaspoon baking soda
1/2 Teaspoon Salt
1/2 Teaspoon Cinnamon
125 Gr. (1 cup) All purpose flour
50 Gr. (1/2 Cup) Cocoa powder
100 Gr. Bittersweet chocolate chunks – I use 70% cocoa
METHOD
Preheat your oven at 180 Celsius and butter (you can also use a non-stick baking spray) a 23 X 16 cm loaf pan – I often use mini-bundt pan.
Mash the bananas in a large bowl and add the melted butter. Whisk the brown sugar, egg, vanilla and coffee essence.
Place a sifter over the bowl with the all purpose flour, salt, soda and cinnamon.
Mix to combine all ingredients – Add the chocolate pieces and voila ! No need to overmix as it is nice to have banana and chocolate chunks in the cake.
Bake for 55 minutes – If you are using mini-bundt pan, bake for 30-35 minutes.
Let the cake cool… yes, let it cool… yes, let it cool. It will be better even the day after, when the flavours have had a chance to meet each other and the chocolate is somewhat solid. The cake can keep for 4-5 days if you wrap it in aluminum foil…. as if !!!
TIP DU JOUR :
Cover it with cocoa, powder sugar or even better a chocolate ganache.
1/4 Cup of Icing Sugar
3 Tablespoon Cocoa Powder
1 Tablespoon Milk
Mix together until smooth and liquid enough, so you can drizzle on your cake.
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