This cake is extremely moist thanks to the fairly ripe bananas that are added.
The advantage of adding them to this type of cake is that they add sweetness and texture. This means less sugar and fat are added to this type of cake.
And chocolate/banana, we know it works in terms of flavors. So, why deprive yourself?
You need 3 very ripe bananas to make this recipe. The bananas' skins should definitely have turned black.
Ingredients
The basic dough
- 3 very ripe bananas
- 90 g of brown sugar
- 110 g of soft butter
- 2 eggs
- 1 pinch of salt
- 10 ml baking powder
Vanilla Paste
- 110 g of flour
- 15 ml vanilla extract
Chocolate paste
- 90 g of flour
- 20g unsweetened cocoa powder
Preparation
- Preheat oven to 350°F or 180°C.
- In a bowl, whisk the brown sugar with the softened butter. Add the eggs, then the mashed bananas with the baking powder and salt. Once the mixture is smooth, divide the dough into two.
- For the vanilla batter, add the flour and vanilla extract to one of the two batters and mix everything together. Set aside.
- For the chocolate dough, add the flour and cocoa powder to the second dough and mix well.
- Butter and flour a loaf pan, then spread half of the vanilla batter over the entire surface of the pan, followed by half of the chocolate batter on top. Repeat this process a second time.
- Bake for approximately 45 minutes.
- Check the doneness by inserting the tip of a knife into the center of the cake. If it comes out dry, the cake is done.
- Let cool in the mold for 1/2 hour before removing it from the mold and letting it cool completely on a wire rack before eating.
