Banana and cocoa cake

Banana and Cocoa Cake: a moist and flavorful treat

When it comes to simple and delicious desserts, the banana and cocoa cake tops the list. It’s an easy recipe to prepare, perfect for any occasion, whether it’s a snack at the office, a picnic in the park, or simply a delightful treat for the weekend. This cake is not only delicious but also very versatile, allowing you to customize it according to your preferences.

Preparation time: 15 minutes
Baking time: 35 minutes
Total time: 50 minutes
Number of servings: 8

Ingredients

- 3 large eggs
- 50 grams of butter (80% fat), softened at room temperature
- 230 grams of sugar
- 170 ml of sweet milk
- 220 grams of wheat flour
- 1 packet of baking powder (about 10 grams)
- 450 grams of bananas (3 ripe ones)
- 20 grams of cocoa powder
- 20 grams of powdered sugar for decoration

A Brief History

The cake is a traditional dessert with a rich history, originating from various cultures that experimented with moist and fluffy batters. Each country has contributed uniquely to the recipe, and today, the banana and cocoa cake is a global favorite. This combination of sweet bananas and intense cocoa is not only delicious but also an ingenious way to use very ripe bananas that might otherwise end up in the trash.

Step by Step: Preparing the Cake

1. Preparing the ingredients:
Start by gathering all the ingredients on a work surface. Make sure the butter is soft, left at room temperature to mix easily with the sugar. Choose bananas that are well-ripened, with yellow skin and a few brown spots, as they will add sweetness and flavor to your cake.

2. Creaming the butter and sugar:
In a large bowl, add the soft butter and sugar. Use an electric mixer to beat them together until the mixture becomes creamy and light in color. This step is essential for incorporating the necessary air, which will give the cake a fluffy texture.

3. Adding the yolks:
Add the egg yolks one at a time, continuing to mix. These will enrich the batter with healthy fats and contribute to the cake's moisture.

4. Mashing the bananas:
In a separate bowl, mash the two bananas with a fork until you achieve a smooth puree. Add the banana puree to the butter and sugar mixture, mixing well to integrate the flavors.

5. Combining the dry ingredients:
In another bowl, mix the flour, cocoa powder, and baking powder. This mixture will add an intense chocolate flavor and help the cake rise.

6. Incorporating the ingredients:
Alternately add the dry ingredient mixture and milk to the banana mixture. Start and end with the dry ingredients, gently mixing with a spatula or wooden spoon. Avoid overmixing to keep the air in the batter.

7. Beating the egg whites:
In a clean bowl, beat the egg whites until stiff peaks form. This step will add an airy texture to your cake. Gently fold the egg whites into the banana mixture, using light folding motions to avoid losing air.

8. Preparing the baking pan:
Preheat the oven to 180 degrees Celsius. Grease a loaf pan with butter and dust it with flour to prevent sticking. Pour the batter into the pan and level the surface.

9. Decorating with bananas:
Slice the remaining banana thinly and arrange the slices vertically in the batter. This detail will not only look beautiful but also add extra flavor.

10. Baking:
Place the pan in the preheated oven and let it bake for about 35 minutes. Check if it’s done by inserting a toothpick in the center; if it comes out clean, the cake is perfect.

11. Cooling and decorating:
Once the cake is baked, let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. When it’s cool, sprinkle powdered sugar on top for an elegant look and an extra touch of sweetness.

Useful Tips

- Ripe bananas: Very ripe bananas are best for this recipe, as they contain more natural sugar, enhancing the cake's flavor.
- Vegan option: You can replace the eggs with 1/4 cup of applesauce or vegan yogurt, and the butter with coconut oil or vegan margarine.
- Add-ins: For added texture, you can include chopped nuts or chocolate chips in the batter. These will provide a crunchy note and a more intense flavor.
- Serving: This cake pairs perfectly with a cup of tea or coffee, but it can also be a wonderful dessert alongside vanilla ice cream.

Nutritional Benefits

The banana and cocoa cake is a good source of carbohydrates and fiber, thanks to the bananas. They contain potassium, vitamin B6, and vitamin C, contributing to a balanced diet. Cocoa adds antioxidants, which are beneficial for health. However, it’s important to consume this dessert in moderation, considering its sugar content.

Frequently Asked Questions

1. Can I use frozen bananas?
Yes, you can use frozen bananas, but make sure to fully thaw them and drain any excess water before using.

2. How can I keep the cake fresh?
You can store it in an airtight container at room temperature for 2-3 days or in the refrigerator for a week.

3. Can I substitute the wheat flour?
Yes, you can use whole wheat flour or a gluten-free alternative, but the texture of the cake may change.

Conclusion

The banana and cocoa cake is a simple yet flavorful recipe that is quick and easy to prepare. Thanks to the ripe bananas, this dessert is not only tasty but also moist and aromatic. Try it at your next gathering with friends or simply treat yourself to a slice at home. With every bite, you’ll feel the comfort and joy that only a homemade dessert can offer. Enjoy!