Ingredients

For the Cake:

• 3 large bananas (mashed)
• 1 tbsp of butter (20g)
• 1 tbsp of sugar (15g) for caramelizing the bananas
• 1 egg
• A pinch of salt
• 1/4 cup of sugar (50g)
• 8g of vanilla sugar (approximately 1 packet or 2 tsp)
• 1/4 cup of vegetable oil (50ml)
• 1/2 cup of milk (100ml)
• 1 cup of all-purpose flour (120g)
• 3 tbsp of cocoa powder (20g)
• 8g of baking powder (approximately 2 tsp)
• 1 tsp of vinegar (5ml)

Step-by-Step Instructions

Step 1: Prepare the Bananas

1. Peel the bananas and mash them in a bowl until smooth. You can use a fork or a potato masher for this.
2. In a small pan, heat 1 tbsp of butter over medium heat. Once melted, add 1 tbsp of sugar and stir until it begins to caramelize.
3. Add the mashed bananas to the caramelized sugar and cook for about 2-3 minutes until the bananas soften and absorb the caramel flavor. Set this mixture aside to cool.

Step 2: Prepare the Wet Ingredients

1. In a large mixing bowl, whisk together 1 egg, a pinch of salt, 1/4 cup of sugar, and 8g of vanilla sugar. Whisk until the mixture becomes light and frothy.
2. Add 1/4 cup of vegetable oil and 1/2 cup of milk to the mixture. Stir until all the wet ingredients are fully combined.
3. Once cooled, add the caramelized banana mixture to the wet ingredients and mix well.

Step 3: Prepare the Dry Ingredients

1. In a separate bowl, sift together 1 cup of all-purpose flour, 3 tbsp of cocoa powder, and 8g of baking powder.
2. Slowly incorporate the dry ingredients into the wet ingredients, folding them together using a spatula or a wooden spoon. Mix just until combined, ensuring there are no lumps but without overmixing the batter.

Step 4: Activate the Baking Powder

1. To help the cake rise and become fluffy, combine 1 tsp of vinegar with the batter. The vinegar will react with the baking powder, resulting in a light and airy texture.
2. Stir the vinegar into the batter just before baking.

Step 5: Bake the Cake

1. Preheat your oven to 180°C (356°F).
2. Grease a cake pan with a bit of butter or oil, or line it with parchment paper.
3. Pour the batter into the prepared cake pan, spreading it evenly.
4. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Every oven varies, so start checking the cake after 25 minutes to avoid overbaking.

Step 6: Cool and Serve

1. Once the cake is baked, remove it from the oven and allow it to cool in the pan for about 10 minutes.
2. Transfer the cake onto a cooling rack and let it cool completely before serving. You can enjoy it as is or dust it with powdered sugar or cocoa for a decorative finish.

Cooking Tips

1. Use ripe bananas: The riper the bananas, the sweeter and more flavorful your cake will be. Look for bananas with plenty of brown spots.
2. Don’t overmix the batter: Overmixing can lead to a dense cake. Fold the ingredients gently until just combined to keep the texture light.
3. Adjust sweetness to taste: If you prefer a sweeter cake, you can increase the sugar by 1-2 tablespoons, but keep in mind that the bananas add natural sweetness as well.
4. Test for doneness: Insert a toothpick or a skewer into the center of the cake. If it comes out clean or with a few moist crumbs, your cake is ready.
5. Optional add-ins: You can fold in chocolate chips, nuts, or even dried fruits like raisins or cranberries for an extra texture and flavor boost.

Storage

• Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days.
• Refrigeration: If you want to extend its shelf life, refrigerate the cake. It will stay fresh for up to 5 days in the fridge.
• Freezing: To freeze, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe container. They can be frozen for up to 3 months. Thaw in the refrigerator or at room temperature before serving.

Nutritional Facts (Per Serving, approximately 1 slice)

• Calories: 210
• Carbohydrates: 30g
• Protein: 4g
• Fat: 8g
• Fiber: 2g
• Sugar: 16g
• Sodium: 160mg

FAQs

1. Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains a binding agent like xanthan gum to ensure the cake holds together.

2. Can I replace the sugar with honey or another sweetener?

Yes, honey or maple syrup can be used as natural sweeteners. Reduce the liquid (milk) by 1-2 tablespoons if using honey, as it adds moisture to the batter.

3. Can I omit the cocoa powder?

If you prefer a plain banana cake, you can leave out the cocoa powder. Just replace it with an equal amount of flour (3 tbsp).

4. What can I use as a substitute for eggs?

For an egg-free version, you can use a flaxseed or chia seed egg substitute. Mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water and let it sit for 5 minutes before using it in place of the egg.

5. How can I make the cake more decadent?

For a more indulgent cake, you can add chocolate chips to the batter or top the cake with a chocolate ganache or cream cheese frosting.

Conclusion

This Chocolate Banana Cake is a fantastic way to make use of overripe bananas and satisfy your chocolate cravings in one go. It’s a simple yet rich dessert that can be enjoyed as a snack or dessert. The caramelized bananas give the cake an added layer of flavor, while the cocoa powder provides a deep, chocolatey richness. Whether you’re baking it for a special occasion or just because, this cake is sure to be a hit. Plus, the added bonus of a super moist texture and perfect balance of sweetness makes this recipe a must-try!