I tried this cake for the first time thanks to Daria, who baked it during our master in Gastronomic Sciences and she lovely adapted it for Martina, our flat mate, into a lactose-free version. The original recipe comes from Smitten Kitchen blog.
Since then I’m truly devoted to it.
Moreover, with this cake I conquered my 4 years old nephew, Cesare, who loves chocolate as much as his aunt and really enjoys to prepare it together 🙂
Light and quick to do, it has the perfect qualifications to become the cake that every mum is happy to bake and every kid asks for!
Not to mention that it’s a brilliant solution for spoiled bananas that nobody at home wants to eat (over ripe bananas are often in discount sales at supermarkets or grocery shops, you will see that after having tried it you will go shopping specifically for them!)
3 very ripe bananas
¾ cup brown sugar
1 pinch of salt
½ cup cacao powder (possibly without sugar)
½ cup vegetable oil (I use sunflower oil, not refined is better)
½ cup soy milk (or any other lactose-free option)
1 cup flour
1 teaspoon baking soda
150 gr dark chocolate
The ingredients follow the preparation’s order.
In a bowl mash bananas with a fork (choosing the ripest ones they will be very soft). Wisk them together with sugar, then the egg and the pinch of salt.
With a sieve put inside the cacao powder and if you like also the vanilla extract.
Fill ½cup with vegetable oil and complete the other ½ with soy milk, stir and pour into the chocolate mixture, till obtaining an homogenous consistency.
Gently add the flour, previously mixed with the baking soda.
As last reduce the chocolate bar into small pieces and blend inside the mix.
Now you can choose the shape you prefer: you can use a ring mold, or one for plumcake or obtain small muffins (12 portions).
Bake at 180°C for 12-15 minutes (check with a toothpick if it’s completely cooked).
Take out from the oven and leave cooling down for a while.