You know what I like to look for cake recipes and prepare them on the weekend. Thus, we always have a homemade sweet for breakfast or to take a piece to work to eat at mid-morning. The combination chocolate and banana It is one of my favorites and it is precisely the star of the cake we prepare today.
The chocolate and banana cake we make today is dense but juicy. Ideal to drink with good morning coffee or for the children to have a snack. Doing so will not take long; the oven will do most of the work for you. Do you dare to try it?
- 105 g. melted butter
- 150 g. brown sugar
- 1 large egg beaten
- 4 ripe bananas, mashed
- 110 g. all-purpose flour
- 60 g. cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon of baking soda
- A pinch of salt
- 1 teaspoon of vanilla
- To decorate
- 1 cup lightly whipped cream
- 1 spoon of sugar
- 1 teaspoon of vanilla
- Raspberries
- We preheat the oven at 190ºC and line a rectangular bread mold with baking paper.
- In a large bowl we beat the butter and sugar 3-4 minutes.
- Then we add the egg and mashed bananas. We beat until both ingredients are perfectly combined.
- Add the flour, cocoa, baking soda, baking powder, salt, and vanilla. We mix with enveloping movements.
- We pour the mixture into the mold and we bake 50 minutes or until when you prick with a knife in the center of the cake it comes out clean.
- We remove from the oven and let it temper 10 minutes before unmolding.
- We let it be cool completely before serving.
- To decorate the cake we whip the cream with the sugar and vanilla on high speed until soft peaks form.
- Decorate the pieces of sponge cake with the cream and some raspberries.