There are questions that keep coming back to my ears: what to do with remaining egg whites, what to do with overripe bananas….
I made a test one day, adding ripe bananas that I didn’t want to throw away to a cake, with some chocolate chips and lemon juice. And it became THE basic snack my daughters love to eat on their way back from school. I bake it in a cake tin, because it’s easy for cuting slices, or in individual molds (such as muffin or cupcake tin, the baking time being naturally shorter) so that they can bring snacks with them everywhere (school, sports or any outdoor activity …).
What’s great with cakes is that using the basic proportions for the batter, you can add whatever you have at home (dried fruits, season fruits, chocolate, vanilla…). And it’s the same with savory cakes.
The tricks of this recipe:
- Chocolate is not chopped but coarsely crushed in order to keep rather big pieces of chocolate. Smaller melt while baking adding flavor to the dough. The biggest will remain almost entire, here and there in the cake. You’ll be able to feel chocolate chips at each bite.
- Lemon juice is also quite important as it lighten the dough and subtly flavor it.
- You may feel free to add: vanilla extract or vanilla sugar, rum…
- You can also freeze ripe bananas when they darken a bit. This avoid wasting and enable you to bake this cake whenever you wish.
I had to share this recipe with you as it’s one of my kid’s favorites and it has largely been approved. My daughters have the proportions written on the fridge and start to be quite independent.
Banana and Chocolate Cake
Prepare the batter. Mash bananas, add lemon juice and crushed chocolate. Mix and bake.
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