Choco-Cocoa Banana Cake

This one bowl Cake Recipe is one of the easiest chocolate cake you can prepare. Use leftover bananas and add a few chocolate chips or pieces of your favorite chocolate and you have a rich, yet, not so sweet chocolate and banana flavours combination.
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Ready in a few steps – Mash the bananas and pour in the melted butter, egg, vanilla, coffee essence, brown sugar and mix well.
Sift the flour, soda, salt and cacao over the same bowl.
Last step is to add your favorite chocolate. I use 70% cocoa and prefer something not too sweet.

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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