Banana Cake with Chocolate
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 5 egg (s)
- 200 ml sunflower oil
- 175 grams sugar
- 2 teaspoons cinnamon
- 1 tablespoon cocoa
- 100 g hazelnuts, round
- 100 g dark chocolate, rated
- 3 tablespoon milk
- 1 packet baking powder
- 3 banana (s), overripe
- 250 g wheat flour
- 100 g chocolate, dark
- 0.25 ¼ cube coconut oil, e.g. Palmin
Print Recipe
Pin Recipe Instructions
- Grease a springform pan and dust with flour. Preheat the oven to 180 ° C top / bottom heat. Grate the chocolate into small pieces.
- Separate the eggs, beat the egg whites until stiff.
- Beat egg yolks and sugar until frothy. Let the oil run in slowly while stirring constantly. Stir in cinnamon, hazelnuts, grated chocolate, cocoa and milk.
- Peel the bananas and mash them with a fork. Mix the baking powder and flour and stir into the dough with the bananas. Carefully fold in the egg whites.
- Pour the dough into the mold and bake in the hot oven for about 60 minutes. Then take it out and let it cool down a bit. Remove from the mold and let cool down completely.
- Melt the chocolate and coconut oil in a hot water bath, cover the cake evenly with it.
- The ripe bananas make the cake very juicy and keep it fresh for days. It freezes very well. Children are very fond of this cake.
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