Summary

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

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Instructions

1. Grease a springform pan and dust with flour. Preheat the oven to 180 ° C top / bottom heat. Grate the chocolate into small pieces.
2. Separate the eggs, beat the egg whites until stiff.
3. 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.
4. 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.
5. 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.
6. Melt the chocolate and coconut oil in a hot water bath, cover the cake evenly with it.
7. 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.