Banana Chocolate Cake

Ingredients

• 3 pcs Very ripe bananas (Peel and lightly mash, keep some texture)
• 100 g Unsalted butter (Melt in the microwave)
• 150 g White sugar
• 3 pcs Eggs (Crack into a small bowl to avoid shells)
• 200 g All-purpose flour (Sift before incorporating)
• 50 g Dark chocolate chips or chopped chocolate (Choose 70 % cocoa chocolate for more intensity)
• 1 tbsp Rum (optional) (Adds an aromatic note, can be omitted)
• 0,5 tsp Baking soda
• 1 tsp Baking powder
• 1 packet Vanilla sugar packet

Instructions

1. Melt the butter

   Place the butter in a microwave‑safe bowl and heat on high power for 1 minute until completely melted.

   Time: PT1M

2. Mix butter and sugar

   Pour the sugar into the melted butter, whisk until you obtain a homogeneous and slightly creamy mixture.

   Time: PT2M

3. Add the eggs

   Crack each egg into a small bowl, then add it to the butter‑sugar mixture, whisking between each addition to avoid shells.

   Time: PT3M

4. Prepare the bananas

   Peel the three bananas, remove any strings, then roughly mash with a fork leaving some chunks.

   Time: PT3M

5. Mix bananas and aromatics

   Stir the mashed bananas into the batter, add the rum (if desired), the vanilla sugar, the baking powder and the baking soda, then mix quickly.

   Time: PT2M

6. Add the flour

   Add the sifted flour in one go and whisk in circular motions until the batter is homogeneous, without over‑mixing.

   Time: PT2M

7. Add chocolate chips

   Gently fold the chocolate chips into the batter using a spatula to distribute evenly.

   Time: PT1M

8. Prepare the pan and pour the batter

   Butter and flour a 26 cm loaf pan, then pour the batter in, smoothing the top with the spatula.

   Time: PT2M

9. Bake

   Place the cake in a pre‑heated oven at 180°C and bake for 50 minutes. Check doneness by inserting a knife—it should come out with a few moist crumbs.

   Time: PT50M

   Temperature: 180°C

10. Cooling and unmolding

    Let the cake cool in the pan for 10 minutes, then turn it out onto a rack and let it cool completely before slicing.

    Time: PT15M

Nutrition Facts

Calories

280

Protein

4 g

Carbohydrates

38 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Very ripe bananas: Unsweetened applesauce
• Instead of Unsalted butter: Margarine, vegetable oil (will reduce flavor)
• Instead of White sugar: Cane sugar, coconut sugar (changes color)
• Instead of Eggs: Apple puree (1/4 cup per egg), plain yogurt (60 g per egg)
• Instead of All-purpose flour: Whole wheat flour, gluten‑free flour (adjust binders)
• Instead of Dark chocolate chips or chopped chocolate: Milk chocolate, chopped nuts
• Instead of Rum (optional): Vanilla extract, maple syrup (½ tbsp)
• Instead of Baking soda: Double-acting baking powder
• Instead of Baking powder: Homemade powder (baking soda + cream of tartar)
• Instead of Vanilla sugar packet: Vanilla extract (½ tsp)

Equipment Needed

• Microwave‑safe mixing bowl
• Whisk
• Fork (for mashing bananas)
• Silicone spatula
• Knives for cracking eggs
• Measuring spoons (teaspoons and tablespoons)
• 26 cm loaf pan
• Oven
• Cooling rack (optional)
• Bread knife (optional)

Critical Steps — Do Not Skip

• Melt the butter without burning it.
• Do not over‑mix the batter after adding the flour.
• Bake at 180°C for 50 minutes without opening the oven door too early.

Chef Tips from the Video

• Use very ripe bananas (brown spots) for extra sweetness and flavor.
• Sift the flour to avoid lumps.
• Melt the butter then let it cool slightly before adding to the sugar.
• Lightly dust the top of the cake with powdered sugar before serving for a decorative touch.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Wrap individual slices and freeze up to 2 months.

Room temperature: At room temperature, the cake keeps 1 day if well covered.

Make-Ahead Tips

• The cake tastes better the next day; the flavors develop.
• Store slices in the freezer and gently reheat in the microwave before serving.