I made this cake last Saturday after I discovered some ripe bananas on the table. It's not the kind of dessert that requires many dishes or complicated techniques, but it is a dense, chocolatey batter that comes together quickly and disappears just as fast. If you have leftover bananas and don't want to throw them away, this is one of the simplest recipes to try. It uses basic ingredients and is suitable for those who are fasting.
Quick Info
Total time: approximately 50-60 minutes
Preparation time: 15-20 minutes
Baking time: 30 minutes
Servings: 10-12 slices (24 cm round pan)
Difficulty: easy to medium
Recipe type: fasting cake, quick chocolate dessert
Ingredients
For the base:
- 5 bananas (approx. 550 g, peeled)
- 300 g dark chocolate (check ingredients to ensure it's suitable for fasting)
- 280 g white flour
- 75 ml sparkling mineral water
- 2 tablespoons oil
- 1 teaspoon baking powder (optional)
Filling (optional):
- 250 g plum jam
For the glaze:
- 100 g dark chocolate
- 3 tablespoons oil
Decoration:
- 60 g granulated sugar
- 1/8 teaspoon vinegar or lemon juice
Preparation method
1. Preheat the oven to 170°C so it’s hot when you finish the batter.
2. Melt 300 g of dark chocolate in a double boiler. Once completely liquid, set it aside for a few minutes.
3. Mash the 5 bananas with a hand mixer until you have a smooth puree without large chunks.
4. Pour the melted chocolate over the banana puree and mix well. At this stage, I use the hand mixer to incorporate everything quickly.
5. Add the 75 ml of sparkling water and the 2 tablespoons of oil. Mix again, still using the mixer.
6. Sift 280 g of flour along with 1 teaspoon of baking powder. Gradually incorporate the flour mixture into the liquid batter to avoid lumps. The result should be a fairly dense, yet pourable batter.
7. Line a 24 cm round pan with baking paper. Pour in the batter and level it gently.
8. Bake the base for 30 minutes at 170°C. Check with a toothpick; if it comes out clean, it’s done. It took exactly 30 minutes for me, but every oven is different.
9. Remove the base and let it cool completely in the pan or on a wire rack. It’s important for it to be cool before cutting.
10. Cut the base horizontally with a long knife into two equal layers. This works better if the base is completely cool.
11. Spread the plum jam between the two layers as a filling. You can skip this step if you want a dessert that’s just chocolate.
12. For the glaze, melt 100 g of dark chocolate in a double boiler. Remove from heat and add 3 tablespoons of oil. Mix until everything is combined. Spread the glaze over the surface of the cake while it’s still soft.
13. For the caramel decoration: put 60 g of granulated sugar with 1/8 teaspoon of vinegar or lemon juice in a small non-stick saucepan. Leave on low heat without stirring until the sugar melts and turns golden. Remove from heat and stir a few times.
14. On a piece of baking paper, make caramel threads using a fork dipped in the melted sugar. Let them cool, then gently twist the threads and place them over the cake.
Why I make this recipe often
It’s the kind of cake that doesn’t require complicated ingredients and uses leftover fruit around the house. It doesn’t need eggs or dairy and has a moist texture that keeps well for a few days. The caramel decoration isn’t mandatory, but it does change the final appearance a bit.
Tips and variations
Tips
- Use the ripest bananas for flavor and because they mash much easier.
- You can skip the jam or the caramel if you want it to be even simpler.
- If you want a thinner glaze, slightly increase the amount of oil.
Substitutions
- The plum jam can be replaced with any other thick jam, but without large fruit pieces.
- The dark chocolate must be clearly labeled as suitable for fasting if you are following that diet.
- Sparkling mineral water adds some aeration, but you can use still water if needed; the final texture will be slightly different.
Variations
- You can add chopped nuts to the batter.
- For extra flavor, add half a teaspoon of cinnamon to the flour.
- Instead of caramel, you can decorate with coconut flakes or sliced almonds.
Serving ideas
- Cut into thick slices; it works well for breakfast or with coffee.
- If you want a cold dessert, refrigerate it for an hour after glazing.
Frequently asked questions
1. Can I use a different type of chocolate?
Yes, but for a fasting version, dark chocolate is the safe option. Read the ingredient list.
2. The base didn’t rise or came out too wet. Is that normal?
The base is denser than one with eggs, but it should be cooked through. If the toothpick comes out with thick batter, leave it for another 5-7 minutes.
3. Can I use a different type of jam?
Yes, as long as it’s thicker and not too runny.
4. How do I cut the base without it crumbling?
Let it cool completely before cutting, use a long knife with a thin blade, and make gentle movements.
5. Can the cake be frozen?
I don’t recommend it; the texture after thawing is not the same.
Nutritional values
Approximately, one slice (out of 12 servings) has about 250-300 kcal, with 4-5 g of protein, 10-12 g of fat, and 38-42 g of carbohydrates. Values increase slightly if you use jam or a lot of glaze. This is just a general estimate and may vary depending on the chocolate and jam used.
Storage and reheating
It keeps well in the fridge for 2-3 days, covered, so it doesn’t dry out. If you want to serve it warm, you can heat a slice in the microwave for 15-20 seconds, but the glaze may become soft. The cake doesn’t last long at room temperature, especially in summer. The caramel decoration softens if it stays too long in the fridge.
The fasting banana and chocolate cake is suitable for fasting periods or if you want a quick dessert without too much hassle.
Quick Info
Total time: approximately 50-60 minutes
Preparation time: 15-20 minutes
Baking time: 30 minutes
Servings: 10-12 slices (24 cm round pan)
Difficulty: easy to medium
Recipe type: fasting cake, quick chocolate dessert
Ingredients
For the base:
- 5 bananas (approx. 550 g, peeled)
- 300 g dark chocolate (check ingredients to ensure it's suitable for fasting)
- 280 g white flour
- 75 ml sparkling mineral water
- 2 tablespoons oil
- 1 teaspoon baking powder (optional)
Filling (optional):
- 250 g plum jam
For the glaze:
- 100 g dark chocolate
- 3 tablespoons oil
Decoration:
- 60 g granulated sugar
- 1/8 teaspoon vinegar or lemon juice
Preparation method
1. Preheat the oven to 170°C so it’s hot when you finish the batter.
2. Melt 300 g of dark chocolate in a double boiler. Once completely liquid, set it aside for a few minutes.
3. Mash the 5 bananas with a hand mixer until you have a smooth puree without large chunks.
4. Pour the melted chocolate over the banana puree and mix well. At this stage, I use the hand mixer to incorporate everything quickly.
5. Add the 75 ml of sparkling water and the 2 tablespoons of oil. Mix again, still using the mixer.
6. Sift 280 g of flour along with 1 teaspoon of baking powder. Gradually incorporate the flour mixture into the liquid batter to avoid lumps. The result should be a fairly dense, yet pourable batter.
7. Line a 24 cm round pan with baking paper. Pour in the batter and level it gently.
8. Bake the base for 30 minutes at 170°C. Check with a toothpick; if it comes out clean, it’s done. It took exactly 30 minutes for me, but every oven is different.
9. Remove the base and let it cool completely in the pan or on a wire rack. It’s important for it to be cool before cutting.
10. Cut the base horizontally with a long knife into two equal layers. This works better if the base is completely cool.
11. Spread the plum jam between the two layers as a filling. You can skip this step if you want a dessert that’s just chocolate.
12. For the glaze, melt 100 g of dark chocolate in a double boiler. Remove from heat and add 3 tablespoons of oil. Mix until everything is combined. Spread the glaze over the surface of the cake while it’s still soft.
13. For the caramel decoration: put 60 g of granulated sugar with 1/8 teaspoon of vinegar or lemon juice in a small non-stick saucepan. Leave on low heat without stirring until the sugar melts and turns golden. Remove from heat and stir a few times.
14. On a piece of baking paper, make caramel threads using a fork dipped in the melted sugar. Let them cool, then gently twist the threads and place them over the cake.
Why I make this recipe often
It’s the kind of cake that doesn’t require complicated ingredients and uses leftover fruit around the house. It doesn’t need eggs or dairy and has a moist texture that keeps well for a few days. The caramel decoration isn’t mandatory, but it does change the final appearance a bit.
Tips and variations
Tips
- Use the ripest bananas for flavor and because they mash much easier.
- You can skip the jam or the caramel if you want it to be even simpler.
- If you want a thinner glaze, slightly increase the amount of oil.
Substitutions
- The plum jam can be replaced with any other thick jam, but without large fruit pieces.
- The dark chocolate must be clearly labeled as suitable for fasting if you are following that diet.
- Sparkling mineral water adds some aeration, but you can use still water if needed; the final texture will be slightly different.
Variations
- You can add chopped nuts to the batter.
- For extra flavor, add half a teaspoon of cinnamon to the flour.
- Instead of caramel, you can decorate with coconut flakes or sliced almonds.
Serving ideas
- Cut into thick slices; it works well for breakfast or with coffee.
- If you want a cold dessert, refrigerate it for an hour after glazing.
Frequently asked questions
1. Can I use a different type of chocolate?
Yes, but for a fasting version, dark chocolate is the safe option. Read the ingredient list.
2. The base didn’t rise or came out too wet. Is that normal?
The base is denser than one with eggs, but it should be cooked through. If the toothpick comes out with thick batter, leave it for another 5-7 minutes.
3. Can I use a different type of jam?
Yes, as long as it’s thicker and not too runny.
4. How do I cut the base without it crumbling?
Let it cool completely before cutting, use a long knife with a thin blade, and make gentle movements.
5. Can the cake be frozen?
I don’t recommend it; the texture after thawing is not the same.
Nutritional values
Approximately, one slice (out of 12 servings) has about 250-300 kcal, with 4-5 g of protein, 10-12 g of fat, and 38-42 g of carbohydrates. Values increase slightly if you use jam or a lot of glaze. This is just a general estimate and may vary depending on the chocolate and jam used.
Storage and reheating
It keeps well in the fridge for 2-3 days, covered, so it doesn’t dry out. If you want to serve it warm, you can heat a slice in the microwave for 15-20 seconds, but the glaze may become soft. The cake doesn’t last long at room temperature, especially in summer. The caramel decoration softens if it stays too long in the fridge.
The fasting banana and chocolate cake is suitable for fasting periods or if you want a quick dessert without too much hassle.