Banana Chocolate Cake
10 servings
80 minutes
Banana-chocolate cake is a true delight for lovers of delicate pastries. The combination of ripe bananas and dark chocolate gives it a rich, velvety flavor with a hint of caramel sweetness. This dessert hails from American cuisine, where the tradition of making banana bread became popular due to the availability of ingredients and the simplicity of the recipe. The moist, soft texture of the cake pairs wonderfully with chocolate chunks that melt in each bite, creating a fondant effect. It can be served warm with a scoop of vanilla ice cream or garnished with nuts and powdered sugar for a more refined look. Such a cake makes an excellent addition to morning coffee or cozy evening tea time, adding a special atmosphere of home comfort.
1
Preheat the oven to 200 degrees.
2
In a large bowl, beat the eggs with sugar, then add vanilla (or vanilla sugar) to taste.
- Chicken egg: 2 pieces
- Sugar: 240 g
- Vanillin: to taste
3
First, mash the bananas. This is easily done with a simple masher, not a blender. It's better to use ripe bananas for this cake.
4
Add banana puree to the eggs beaten with sugar and vanillin.
- Bananas: 4 pieces
5
In another bowl, mix flour with a pinch of salt and baking powder.
- Wheat flour: 250 g
- Salt: pinch
- Baking powder: 2.5 teaspoons
6
Mix all the ingredients, stirring gently.
7
Cut the chocolate. The cutting method is to taste. If you cut it small, you'll get a cake with chocolate crumbs. If you cut it large, you'll have pieces of melting chocolate, which is also very tasty.
- Dark chocolate: 125 g
8
Carefully add the chopped chocolate to the main mixture and stir.
9
Grease the muffin pan with butter or margarine.
10
Pour the prepared mixture into a mold and place it in the oven.
11
Bake at 200 degrees for 50-60 minutes until golden brown.