Banana and chocolate cake: the recipe for a soft and fragrant fruity dessert

The banana and chocolate cakeoh it’s a dessert sweet and fragrant prepared with a few simple ingredients, and without adding butter. A clever dessert, ideal for recovering excess ripe banana, made irresistibly soft by the presence of fresh fruit, cut into rounds and arranged in the center of the dough and on the surface. Perfect for recharging your energy a breakfastor to taste alone pause Gourmet with a cup of tea or coffee, it is made with eggs, sugar, flour, yeast and seed oil.

Once the ingredients have been worked together using a planetary mixer or a pair of electric whisks, simply pour half the mixture into a saucepan, arrange the bananas in rounds and dark chocolate into flakes, then top with the remaining batter and top the cake with more chopped chocolate and banana slices. You will thus obtain a pleasantly wet and melting in the mouth, to serve just as delicious at the end of the meal accompanied by a dollop of whipped cream or custard.

If you wish, you can substitute cow’s milk for a vegetable equivalent for a dessert lactose free also suitable for people with food intolerances, or you can enrich everything with chopped nuts, cinnamon or unsweetened cocoa powder.

You can mash the bananas with the tines of a fork and incorporate them into the dough, or you can sprinkle those on the surface with a little caster sugar: this way they will caramelize cooking and the end result will be even more delicious.

Find out how to prepare banana and chocolate cake by following the step-by-step procedure and tips. If you liked this recipe, try the banana bread or try other desserts that see fruit as protagonists:

How to prepare Banana Chocolate Cake

Crack the eggs into the bowl of a food processor 1.

Add the sugar 2.

Whisk with whisks until the mixture is fluffy and frothy 3.

Mix milk and seed oil 4.

Add sifted flour and baking powder 5.

Mix well with a whisk 6.

Cut the bananas into slices about 1/2 cm thick seven.

Pour half of the mixture into a 22 cm diameter cake tin, lined with parchment paper, and evenly arrange the half-slices of banana and 50 g of dark chocolate shavings 8.

Cover with the remaining batter and spread the remaining banana slices and chocolate over the surface 9.

Put the cake in the oven at 180°C, in static mode, and cook for about 30 minutes. After the cooking time, take the cake out of the oven, let it cool and unmold it ten.

Arrange the cake on a serving platter 11bring to the table and serve.

storage

The banana-chocolate cake can be kept at room temperature, under a cake tin, for 3-4 days massive.