I got this recipe online after looking for a banana cake. We all have this idea of the perfect banana moist and flavoured cake but it’s almost impossible to get. It’s either too dry or too moist, too sweet or bland. That’s why I went for chocolate and banana because everything tastes better with chocolate.
The recipe is pretty simple. No eggs. No dairy. You use vegetable milk and coconut oil. I admit I use cow milk when I don’t have any dairy-free one but works the same anyway. The secret of this recipe, meaning where it can go wrong, is the cooking time. You will be tempted to get it out of the oven before it’s done because it will quickly get a nice brown top. But don’t! If you do, it will be too moist inside and will have the consistency of pudding. If it happens, it’s still delicious though 😛
Also, depending on your oven, it might be better like mine lower the temperature. The original recipe as many cake recipes gives a temperature of 180°C. Which I always find excessive because I use the fan assist mode. 165 is usually much better. Best is too preheat at 180 and reduce to 160 when the cake’s inside.
For the flour, I like to avoid using cake flour. I usually replace half with very thin corn flour. But you can also go crazy and use black wheat, oat, wholewheat flour. Important is to use a binder like psylium or quark flour to make is fluffy enough.
2 big or 3 small ripe bananas
70 g of brown sugar or equivalent
2 tbsp melted coconut oil
50 ml dairy-free milk
100 g dark dairy-free chocolate
170 g of flour
1 tsp of baking powder
1. Preheat oven at 180°C
2. Mix together the bananas and sugar with a fork until well blended. Then add the coconut oil.
3. Warm up the milk and take it off right before he starts bowling. Add in the chocolate and mix until well melted and mixed together.
4. Add the flour and baking powder to the banana mix and roughly mix together adding little by little the chocolate sauce. Here you don’t need it to be will blended because it tastes better and actually looks better if the mixture is marbled (see photo above).
5. Place it in a greased bake tin (20 cm) and bake at 165°C for 45 minutes.
When done, let it cook for 10 minutes and gently remove it for the tin. Place it on a cooling rack and wait at least 30 minutes to cut and eat. When completely cook down, store in a bag or wrap it in a cloth to keep it moist a couple days (3 days max).
Here’s the link to the original recipe here.