Banana and chocolate cake - Pilar Hernández's Chilean Kitchen
I don't eat bananas; they give me an allergy... but, as the saying goes, the shoemaker's children go barefoot, and everyone in my house loves them.
Ingredients · Servings 10
- 1 1/3 cups all-purpose flour
- 1/3 cup unsweetened cocoa or chocolate powder
- 1 tablespoon of baking powder
- 1/4 teaspoon of salt
- 1/2 cup semi-sweet chocolate chips
- 125 grams of unsalted butter, melted
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon of vanilla extract
- 3 bananas
Method · PT-497396H57M37S
- Preheat the oven to 350F or 180C.
- Prepare an oblong mold (grease and flour it) or a muffin tin with paper cups.
- In a medium bowl, combine the flour, baking powder, salt, cocoa, and chocolate chips; stir with a fork.
- In a blender or food processor, combine the butter, granulated sugar, eggs, vanilla, and bananas. Process until well blended.
- Add to the flour mixture and stir until combined. Do not overmix or the cake may turn out tough.
- Transfer to the greased loaf pan or fill the 12 paper cups and sprinkle with sugar if desired. Bake for 50-60 minutes for the loaf pan or 30 minutes for the cupcakes, or until a toothpick inserted into the center comes out clean. Let rest in the pan for 5-10 minutes, then remove from the pan and let cool completely on a wire rack.
- If desired, it can be sliced and frozen for snacks or cravings.
If you want pieces of banana in the cakes, leave one banana out of the blender, mash it with a fork, and add it to the mixture.
Description
An easy and delicious cake.
- ½ cup of granulated sugar
