Banana-Chocolate Cake

This cake actually is the chocolatey version of my banana cake.

When my kids started “complaining” that there are “only” healthy banana muffins or cakes at home during the week, I updated the version to something chocolatey.

In my home, it did the job! 😉

Ingredients:

(english cake)

120g flour (I prefer to use spelt flour)
30g cocoa
5g baking powder
3g baking soda
2g cinnamon, grounded
3 soft bananas soft bananas, mashed with a fork (approx. 300 g)
30g sugar
1 egg (L) at room temperature
50g canola oil
25g chocolate, coarsely cut (I prefer dark chocolate 85%)

Instructions:

Step 1Preheat the oven to 170°C (upper/lower heat).
Step 2Mix all the dry ingredients in a bowl (flour, baking powder, baking soda and cinnamon).
Step 3In a separate bowl, mix the crushed bananas, sugar, egg and oil (if you want, you can smash everything with an hand blender).
Step 4Sift the dry ingredients into the bowl with the wet ingredients and combine the two mixtures briefly.
Step 5Add in the cut chocolate with minimal mixing.
Step 6Pour the mixture into a greased English cake pan and bake for about 30 minutes (until a toothpick comes out of the center of the cake with a few crumbs on it).

Notes, clarifications and more:

Please use the soft brown bananas you have. The more inedible they seem to you, the more they will naturally sweeten the recipe, and that’s the way we want it!
If you prefer, you can divide the batter into paper crowns (12 regular muffins or 6 large muffins) and bake for about 25 minutes at 160°C.
Those who really like the combination of chocolate and cinnamon can add 2 more grams of ground cinnamon.
Those who don’t like cinnamon can simply skip it.
If you love nuts, feel free to add with (or instead) the chocolate 50-70 g of any kind of nuts you like (I recommend only one kind).
If you wish to make it a vegan version, just leave the egg out (you can add another half of soft banana).