Chocolate Banana Cake
6 servings
40 minutes
Chocolate banana cake is a delicate blend of rich cocoa and sweet banana, creating a harmony of taste and aroma. Chinese cuisine is rarely associated with baking, but this recipe hints at inspiration from Eastern traditions — the lightness of texture and balance of flavors. The airy batter enriched with cocoa and whipped eggs absorbs pieces of soft bananas, adding natural sweetness and juiciness. Baking in the oven gives the cake a light crispy crust, while breadcrumbs help maintain its shape. Perfect for a cozy tea time or as a dessert after the main course. Each serving is a warm, comforting taste that can bring moments of joy and pleasure.
1
Separate the whites from the yolks, beat the whites into a thick foam. Add sugar, beat for another 3 minutes, add cocoa powder, yolks, and beat. Slowly add flour, beat.
- Sugar: 0.8 glass
- Chicken egg: 3 pieces
- Cocoa powder: 3 tablespoons
- Wheat flour: 0.8 glass
2
Peel the bananas, cut them into small cubes, add to the dough, and mix with a spoon.
- Bananas: 3 pieces
3
Grease the cake pan with butter and sprinkle with breadcrumbs.
- Butter: 20 g
- Breadcrumbs: 30 g
4
Pour the batter into the mold and send it to a preheated oven at 180 degrees for 20-30 minutes.
