This BANANA AND CHOCOLATE CAKE is a true celebration of aromas and indulgence. As everyone knows, the combination of fruit and the food of the gods has always been a winning weapon to win over the palates of both adults and children. This cake is exactly that kind of dessert: just looking at it makes your mouth water. Perfect to start the day with the right amount of energy and ideal for an afternoon snack, paired with a nice cup of hot coffee or tea.
Easy to make and butter-free, it is really very soft and moist in just the right way. 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: Inexpensive
- Preparation time: 15 Minutes
- Portions: 10People
- 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 cup + 2 tbsp Sugar
- 1 pinch Salt
- 1 1/2 cups All-purpose (00) flour
- 1 packet Baking powder
- 1/4 cup Sunflower oil
- 1/4 cup Milk (at room temperature)
- 3.5 oz Dark chocolate
For the banana and chocolate cake you will need
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- 1 Bundt pan 9.5 in
- 1 Bowl
- Electric hand mixer
- 1 Sifter
Preparation 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 they are pale and frothy. Slowly 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 gently with upward movements to avoid deflating the batter. Finally, add the coarsely chopped bananas and the chocolate chopped with a knife. Transfer everything into a bundt pan (or a cake tin), well 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’s always best to do the classic toothpick test. However, given the presence of bananas, the cake will never be completely dry, so don’t worry if it is a little moist.
