Friday is coming
And the happiest moment for me is baking a Friday cake.
The bananas on the counter were waiting for me to make something indulgent and good out of them,
And this time I chose to make a chocolate banana cake.
Because who doesn’t love chocolate cake?
And who doesn’t love a pampering banana cake?
So there’s nothing more magical than combining these two legendary cakes and turning them into one indulgent and good cake.
Chocolate Banana cake is my happy Friday cake,
It will fit perfectly with your coffee,
It’ll dance with the tea cups of Friday afternoon tea,
It’ll excite and delight the children,
It’ll spoil the grown ups,
And it’s a cake that you won’t forget for a long time.
Wonderful chocolate banana cake,
One that makes your heart expand,
And light up your Shabbat.
A few quick minutes of mixing and baking and this magic is all yours 🙂
Happy and delicious Fridays to all of us 🙂
Chocolate Banana Cake | image: Essy Roz
Chocolate Banana Cake
Ingredients
- 2 ripe bananas
- 4 eggs
- ¼ cup olive oil
- ½ cup non-dairy / dairy milk
- ½ cup sugar (for alternatives, have a look at “A little extra from me”)
- A tiny pinch of salt
- 1 cup oat flour (for alternatives, have a look at “A little extra from me”)
- 1 cup almond flour (for alternatives, have a look at “A little extra from me”)
- 2 teaspoons baking powder (10g)
- 1 tablespoon cocoa powder + 1 tablespoon non-dairy milk for the chocolate batter
Preparation
Preheat the oven to 350°F (175°C) on turbo mode and line a loaf pan with parchment paper.
Put the banana in a bowl and mash it with a fork. Add the eggs, oil, sugar, milk and salt and mix well to a uniform mixture. You can also mix all these ingredients in a blender.
In another bowl, put all the dry ingredients, the almond flour, oat flour and baking powder and mix.
Combine the liquid mixture with the dry mixture and mix well.
Remove ¼ of the cake batter into another clean bowl and pour all the remaining batter into the baking pan.
Add the cocoa and non-dairy milk to the batter that we kept aside and mix well until there are no cocoa lumps in the batter.
Using a spoon, slowly transfer the chocolate batter to the center of the cake batter in the pan. After that take a toothpick and gently create swirls to unite the two batters. The mixing will create a beautiful spiral shape.
Put in the oven to bake for 25-35 minutes until a toothpick comes out dry from the cake.
Take out of the oven, cool a little and enjoy every bite 🙂
A little extra from me:
- The cake can be kept in the fridge in a sealed box for up to 4 days, but it will never last that long!
- When mixing the chocolate batter and the batter in the pan with a toothpick, do it in a spiral motion. Make sure that the toothpick reaches the bottom of the pan, so that the toothpick will mix the mixture throughout the cake.
- For chocolate lovers – you can easily switch between the chocolate batter and the vanilla batter: Add 3 tablespoons of cocoa and 3 tablespoons of non-dairy milk to the large batter and mix well. Leave the small amount of batter we set aside neutral and vanilla (I love it!).
- You can replace the sugar with coconut sugar / brown sugar.
- If you want to replace the sugar with a liquid sweetener, you can replace it with ½ cup of maple syrup / ½ cup of agave syrup and you should add another ½ cup of oat flour / almond flour. Note that this will slightly change the texture of the cake.
- You can replace the oats with rice flour / spelt flour (contains gluten) / more almond flour.
- Click here to see how to grind oat flour at home.
- You can replace the almond flour with coconut flour / rice flour / more oat flour.
Chocolate Banana Cake – steps | image: Essy Roz
Chocolate Banana Cake – steps | image: Essy Roz
How to grind oatmeal at home
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