Very ripe banana and chocolate cake

Very ripe banana and chocolate cake – a delicious and comforting recipe

In a world full of sophisticated recipes, sometimes we long to return to the simple essences of cooking. This very ripe banana and chocolate cake is a perfect choice for those moments when you have a few black bananas, forgotten in the kitchen, waiting to be transformed into a delicacy. Not only will you avoid food waste, but you will also get a moist, soft dessert full of flavors, ideal for enjoying alongside a cup of tea or coffee.

Preparation time: 15 minutes
Baking time: 40-45 minutes
Total time: 55-60 minutes
Number of servings: 12

Necessary ingredients

- 175 g unsalted butter, at room temperature
- 175 g sugar (ideally, use a combination of 87.5 g white sugar and 87.5 g brown sugar for a more complex flavor)
- 75 g nuts (preferably pecans or Brazil nuts, but peanuts are also a good choice)
- 170 g flour
- 5 g baking powder
- 2 large eggs
- 2 very ripe bananas (with black skin, for a sweet and intense flavor)
- 1 tablespoon vanilla extract (optional, but recommended to add a fragrant taste)
- 175 g dark or milk chocolate, chopped (for quality chocolate, choose one with at least 70% cocoa content for a more intense flavor)
- Brown sugar for dusting (for a crispy and caramelized appearance)

A brief history of banana cake

This cake has deep roots in the tradition of using available ingredients, especially very ripe bananas that would otherwise go to waste. Its origins can be found in home cooking, where housewives used their creativity to transform leftovers into delicacies. With a combination of textures and flavors, the banana and chocolate cake is now a favorite in many kitchens, enjoyed by both children and adults.

Step by step – Preparing the cake

1. Preheating the oven: Start by preheating the oven to 180°C (350°F). This step is essential to ensure even baking of the cake.

2. Preparing the ingredients: Make sure all ingredients are at room temperature. Take the butter out of the fridge about 30 minutes before you start cooking. This will help achieve a creamy texture.

3. Mixing butter and sugar: In a large bowl, place the cubed butter and sugar. Use an electric mixer or a spatula to mix them well until you achieve a fluffy and homogeneous mixture. If you want a more caramelized flavor, divide the sugar into two types, white and brown.

4. Adding the eggs: Add the eggs, one at a time, mixing well after each addition. This step helps aerate the mixture, giving the cake a fluffier texture.

5. Including the bananas and flour: Mash the two very ripe bananas and add them to the bowl along with the flour and baking powder. Mix the ingredients carefully to avoid developing gluten from the flour, which would make the cake denser.

6. Adding the nuts and chocolate: If you chose to use nuts, lightly toast them in a dry skillet for 3-4 minutes until golden and fragrant. Then, add them to the mixture along with the chocolate pieces. Gently mix everything so that the ingredients are evenly distributed.

7. Preparing the baking pan: Line a baking pan with parchment paper. This step will prevent the cake from sticking and will make it easier to remove from the pan. Pour the batter into the pan and level the surface.

8. Decorating with brown sugar: Sprinkle a thin layer of brown sugar over the batter. This will create a crispy crust during baking, adding an interesting contrast of textures.

9. Baking the cake: Place the pan in the preheated oven and let the cake bake for 40-45 minutes. Check if it’s done by using the toothpick test – insert a toothpick into the center of the cake; if it comes out clean, the cake is baked.

10. Cooling and serving: After baking, let the cake cool in the pan for 10-15 minutes, then transfer it to a cooling rack. Once it has completely cooled, slice the cake into squares and enjoy its irresistible aroma.

Useful tips

- Recipe variations: You can add a pinch of salt to enhance the chocolate flavor or even some spices like cinnamon or nutmeg for a warmer taste. If you want a gluten-free version, replace the flour with a mix of almond flour or oat flour.

- Delicious combinations: This cake pairs perfectly with vanilla ice cream or a dollop of whipped cream. Additionally, a caramel sauce on top will turn the dessert into a true masterpiece.

- Frequently asked questions:
- Can I use frozen bananas? Yes, but make sure to completely thaw them and drain the excess water before adding them to the batter.
- How long does the cake last? At room temperature, it can last up to 3 days, and in the fridge, up to a week.

- Nutritional values: One serving of this cake contains approximately 250 calories, providing a good source of carbohydrates and healthy fats from the nuts. Bananas also contribute a significant amount of potassium and fiber.

The very ripe banana and chocolate cake is not just a dessert but a true culinary experience that brings joy and nostalgia. Take time to enjoy each step of the process, and the result will reward you with a delicious cake, with a flavor that will delight your senses. Enjoy!