Chocolate Banana Cake
Cake without sugar? That doesn’t taste good at all. You bet it tastes good! I’d even bet my last piece of chocolate banana cake on it. Here, the sweetness comes solely from the applesauce and bananas in the batter.
That’s why my tip is to go for brown bananas. The riper they are, the sweeter they taste. The duo also makes the chocolate cake nice and moist. But not soggy, don’t worry.
Baking soda, baking powder, buttermilk and apple cider vinegar make sure of that. This combination makes the chocolate banana cake rise wonderfully fluffy.
Ingredients for Chocolate Banana Cake:
150 g dark chocolate
150 g flour
65 g cocoa
1 tsp bicarbonate of soda
1 tsp baking powder
1 pinch of salt
3 ripe bananas
60 g butter
60 ml oil
1 tbsp apple vinegar
100 ml buttermilk
100 g apple puree or pulp
2 eggs
Method:
Preheat the oven to 345 °F top/bottom heat. Line a loaf tin with baking paper.
Coarsely chop the chocolate and melt over a bain-marie. Mix the flour with the cocoa, baking soda, baking powder and salt.
Peel the bananas and mash them with a fork. Melt the butter and add to the bananas with the oil, apple cider vinegar, buttermilk and apple purée and mix.
Add the egg and coconut blossom sugar and mix. Fold in the dry ingredients and chocolate.
Pour the batter into the tin and bake in a hot oven for approx. 50 minutes.
Note:
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