This BANANA AND CHOCOLATE CAKE is a true explosion of aromas and indulgence. As everyone knows, the pairing of fruit and the food of the gods has always been a winning weapon to conquer the palates of young and old. This dessert is precisely that case — it makes your mouth water just by looking at it. Perfect to start the day with the right amount of energy, it is also ideal for an afternoon snack, accompanied by a nice cup of hot coffee or tea.
Easy to make and butter-free, it is really soft and moist just the right amount. It is also a great way to use those overly ripe bananas that always end up at the bottom of the fridge or fruit bowl and you never know what to do with.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Portions: 10 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 272.29 (Kcal)
- Carbohydrates 37.44 (g) of which sugars 20.65 (g)
- Proteins 5.48 (g)
- Fat 12.31 (g) of which saturated 4.38 (g)of which unsaturated 7.31 (g)
- Fibers 2.42 (g)
- Sodium 60.44 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 Eggs (medium)
- 2 Bananas (ripe)
- 3/4 + 2 tbsp cup Granulated sugar
- pinch Salt
- 1 1/2 cups All-purpose flour ("00" type)
- 1 packet Baking powder
- 1/4 cup Sunflower oil
- 1/4 cup Milk (at room temperature)
- 3.5 oz Dark chocolate
You will need for the banana and chocolate cake
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- 1 Bundt pan 9.5 in
- 1 Mixing bowl
- Electric whisk
- 1 Sieve
Preparation of the banana and chocolate cake
To prepare the BANANA AND CHOCOLATE CAKE, place the eggs in a bowl and beat them with the sugar and a pinch of salt until pale and frothy. Add the oil in a thin stream, incorporating it well, and then the milk at room temperature. Sift the flour with the baking powder and add it little by little to the egg mixture.
Fold in gently with upward motions to avoid deflating the batter. Finally, add the bananas roughly chopped and the chocolate broken with a knife. Transfer everything into a bundt pan or a cake pan, buttered and floured, and bake in a preheated oven at 356°F for about 40-45 minutes.
Baking times can vary from oven to oven, so it is always better to perform the classic skewer test. However, given the presence of bananas, the cake will never be completely dry, so don’t worry if it seems slightly moist.
