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Preparing time: 15 minutes
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Baking time: 1 hour
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Ingredients
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Method
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1 table spoon soft butter
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Preheat the oven to 130 C. Lightly grease the bottom and sides of a tin with butter.
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2 eggs in room temperature
200 g Demerara sugar or caster sugar
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Take eggs out of the fridge an hour earlier. Put the eggs and sugar into a bowl of an electric mixer fitted with a flat beater. Beat about 7 minutes at the speed 2 until the mixture is white and fluffy.
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300 g ripe bananas (pealed and mashed)
1 tea spoon baking soda
¼ tea spoon of salt
130 ml vegetable oil
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Lower the speed of the mixer to 1. Add the bananas to the bowl and continue mixing for 1 minute. Add baking soda, salt and vegetable oil. Continue mixing until blended nicely.
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240 g all-purpose flour, sieved
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Spoon by spoon add the flour to the mixture, still at low speed until combined.
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50 g dark chocolate roughly chopped
1 banana cut into small cubes
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Stop the mixer and using a spatula, fold chocolate and banana through the mixture. Spoon into the tin and bake in the hot oven for around 1 hour.
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To check if it is done, stick a skewer and remove it. If comes out clean, the cake is cooked. Turn off the oven and open slightly the door. Don’t take the cake out and allow it cool inside for 15 minutes. Transfer the cake from the oven and carefully turn it out on the wire rack to cool it completely.
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1 table spoon of icing sugar
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Dust the cake with icing sugar using a small strainer.
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