Do you like the combination of bananas and chocolate? This cake is FOR YOU. A deeply chocolatey cake, sticky but not heavy. Bananas add sweetness, aroma and charm. It smells wonderful. This chocolate banana cake is perfect for lifting your spirits and for enjoying with a cup of coffee. It replenishes those endorphins that are so needed at this time of year ;).
Ingredients for the chocolate banana cake:
- 60 g butter
- 120 g dark chocolate, chopped
- 2 large eggs
- 1 scant cup caster sugar
- 1 teaspoon vanilla extract
- 125 ml (½ cup) milk
- 150 g plain flour
- ¼ cup cocoa powder
- ¾ teaspoon bicarbonate of soda
- 3 medium bananas or 2 large bananas
All ingredients should be at room temperature. Sift together the flour, cocoa powder and bicarbonate of soda and set aside.
Melt the butter in a small saucepan. Pour the hot butter over the chopped chocolate and leave for 2 minutes. After this time, stir until a smooth chocolate sauce forms. Leave to cool slightly, but the sauce may remain warm.
Place the eggs (without separating them into whites and yolks) and the sugar into the bowl of a stand mixer. Whisk until a pale and fluffy mixture of large volume forms. Add the vanilla and whisk. Add the chocolate sauce in two batches, whisking after each addition. Add the sifted dry ingredients alternately with the milk, mixing with a spatula or balloon whisk only until combined (do not use the mixer at this stage). Peel the bananas, slice them and add them to the batter, gently mixing to combine.
Line the base of a 23 cm diameter cake tin with baking parchment. Transfer the batter into the tin and level the surface.
Bake at 160ºC for approximately 37–45 minutes. Test with a skewer – there should be no traces of raw batter, although it may be coated with chocolate (if the cake is baked for too long, it will become dry). Remove from the oven and leave to cool in the tin.
In addition:
- 2 large bananas
- 40 ml double cream
- 50 g dark chocolate, chopped
Remove the cooled cake from the tin. Using a sharp knife, trim off the slight dome from the top of the cake (it will not be needed), then transfer the cake to a serving plate.
Heat the double cream in a small saucepan until almost boiling, then remove from the heat. Add the chopped chocolate and leave for 2 minutes. After this time, stir until smooth. Chill in the refrigerator until thickened. Arrange the sliced bananas over the cake and pour over the thick chocolate sauce.
Store the chocolate banana cake at room temperature.
Enjoy!
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