Chocolate Banana Cake - Mandy's Recipes

Ingredients

2 ripe bananas
2 eggs
~8 tablespoons of honey
16-17 tablespoons of flour
8 tablespoons cacao powder or 100–120 grams (10–12 pieces) of melted dark chocolate
1 teaspoon baking soda
5.5 tablespoons sunflower oil (Or use 6 tablespoons of melted butter)
2-3 tablespoons milk
4 tablespoons yogurt
A pinch of salt

Instructions

In a bowl, mash the bananas. You can squeeze them as they are still in the peel if they are a little bit firm. I prefer to do that 'cause mashing them with a spoon is very awkward. You can also peel from the end of the banana and remove the weird dark thing at the end. Then mix 2 eggs and honey until smooth.

Add sunflower oil (or melted butter), flour, cacao powder, baking soda, milk, yogurt, and salt. Mix well. Pour into a greased cake pan. Bake for 30-35 minutes. If you're using a standard loaf pan, extend baking time to 50–60 minutes and keep checking with a toothpick or fork or tap with a spoon & let it cool before serving.

Glaze

Some melted dark chocolate drizzled over the cake works very well, another good idea is peanut butter.

Tips

Make sure your eggs and yogurt are at room temperature because cold eggs can cause the oil and honey mixture to seize or separate, leading to an uneven bake.

Once you fold in the flour, stop as soon as you see no more white streaks because overmixing develops the gluten in the flour.

When measuring your flour, don't scoop it directly with the measuring cup because that packs it down. Instead, spoon the flour into the cup and level it off with a knife. Or if you don't have a cup and are using a tablespoon, level it off from the spoon with a knife. Too much flour will make this very dry.

Prepare the pan anyhow especially because of the amount of honey, I suggest the grease and flour method.