Lately I have been experimenting with banana breads and cakes. The reason is that usually I always have a couple of extra bananas that go past their prime to be consumed on their own and they become a great ingredient to play with. I also have never really found a recipe for a banana bread or cake that is my "to go" recipe, as they are complicated to make or the final product is not the best. But I can finally say that now I have my "to go" banana cake recipe.
This recipe made such a great cake. It is moist and decadent, yet, very simple to make. I even made it by hand from start to finish. All ingredients are for the most part good for you, it doesn't even have added sugar and it feels like you are eating rich brownies rather than a banana bread.
Give it a try and let me know what you think! This will become a staple in my house for sure, I hope it does in yours as well. Enjoy!
Yield: 1 cake
3 each Ripe bananas, mashed
2 each Large eggs, beaten
1/2 cup Greek yogurt
1/2 cup Almond milk
1/2 cup Real maple syrup
1 tsp Pure vanilla extract
1 cup Wheat flour
1/2 cup Cocoa powder
1 tsp Baking soda
1/2 tsp Kosher salt
3/4 cup Good quality dark chocolate chips or chunks
As needed Cooking spray
Preheat the oven to 350ºF
In a mixing bowl mash three ripe bananas using a fork. Add two eggs and continue mixing until well incorporated.
Add Greek yogurt and continue mixing. Add the rest of the liquid ingredients (almond milk, maple syrup and vanilla extract) and mix well.
Now add all dry ingredients: flour, cocoa powder, baking soda and salt. Continue mixing with a fork, but try not to overwork the mixture to assure a more moist final product.
Finally, incorporate the chocolate chips or chunks into the mixture by using a spatula.
Spray a bundt pan with cooking spray, add cake mixture and place in the preheated oven. Bake for around 40 minutes (depending on oven) until a toothpick comes out clean. Start testing after 30 minutes every few minutes. Do not overbake.
Let cool slightly before taking out of the mold. Serve and Enjoy!
The cake will stay moist for quite a few days if wrapped with plastic wrap.
This recipe works great as muffins or as a loaf. Just readjust the baking times accordingly and make sure to test doneness with a toothpick.
You can add 1/3 of a cup of your favourite nuts for a nutty flavour and a little crunch. Toasted chopped pecans, walnuts, almonds or peanuts would make a great addition. Incorporate nuts together with the chocolate chips.
Sprinkle with powder sugar for presentation if desired.