Raw chocolate banana cake
- 4 ripe bananas
- 150g Brown sugar
- 2 large eggs
- 80ml extra virgin olive oil
- 1 teaspoon vanilla extract (see how to make homemade vanilla extract)
- 125g all-purpose flour
- 60g raw cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 pinch of sea salt
- 50g raw chocolate chips
- Preheat the oven to 180ºC. Put a few drops of olive oil on a little piece of kitchen paper and grease a loaf pan. Line with parchment paper.
- Peel three bananas and, with a fork, hand blender or food processor, make a coarse puree.
- Beat the eggs with the sugar until creamy. Add the olive oil, vanilla extract and banana puree and mix well.
- Sift the flour together with the cocoa powder, baking soda and baking powder; Add the salt and mix until all the ingredients are just combined, but without overmixing. Incorporate the chocolate chips.
- Pour the batter into the pre-prepared pan. Peel the last banana, cut it lengthwise and arrange the two halves on top of the cake batter.
- Bake in preheated oven for 55 to 60 minutes, or until a toothpick inserted in the cake comes out clean or with a few dry crumbs.
- Allow the banana cake to cool in the pan for 10 minutes, then unmold and cool on a rack.
If you feel like eating a chocolate cake but don’t want to wait too long, why not make a chocolate mug cake?
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