The further – the more calmly I take the previously hated bananas. This cupcake, for example, is perfect for my taste. The characteristic banana aroma is so organically intertwined with chocolate that you want to eat the cake piece by piece, and you can go without tea 🙂
Due to bananas, the crumb is tender and moist. But it is not too dense.
It is better to use bitter chocolate, as indicated in the recipe. Dairy can get too cloying.
Ingredients for a 26 cm mold with a hole
- peeled bananas 270 grams
- eggs 2 pcs.
- sugar 150 grams
- vegetable oil 85 grams
- flour 230 grams
- cocoa powder 30 grams
- baking powder 1 tsp
- soda 1/3 tsp
- bitter chocolate 100 grams
Knead bananas with a potato crusher.
Add eggs, sugar, vegetable oil. Beat until smooth.
Add flour sifted with cocoa, soda and baking powder, knead the dough.
Chop the chocolate into not too small crumbs and add to the dough.
We knead. We put the dough in a greased form and send it to the oven preheated to 180 degrees and bake until a dry match, about 45 minutes.
Cool and serve.