Banana cake with a chocolate crust on the Delicious Blog

      Recipe:

      Source: https://www.vkusnyblog.com/recipe/bananovyj-keks-s-shokoladnoj-korochkoj/

      Notes on ingredients:

      Bananas. You can use bananas from ripe to almost black. The riper the banana, the more aromatic the cake will be. The crumb will also be darker. One medium banana weighs about 100 g.

      Eggs. An egg weighs 50–55 g. This corresponds to size C-1 or M. It’s best to use room-temperature eggs.

      Flour. Regular top-grade flour with about 10.5 g of protein per 100 g. You can substitute first-grade flour without any other changes to the recipe.

      Nutella. Any chocolate-hazelnut spread similar in taste and consistency to “Nutella” will do.

      Sugar. Use ordinary white sugar. It’s better if it’s fine – the crystals will dissolve faster and better in the batter.

      Butter. You can use butter with 72% fat content or higher. It should be at room temperature, soft but not melted, so you can beat it with the sugar. I don’t recommend replacing it with margarine – it gives an off-taste that ruins everything.

      Chocolate. For banana baking I use dark chocolate with 60–72% cocoa. Dessert chocolate with 50–60% cocoa also works well. Whether to use ready-made drops or finely chopped bars is up to you :)

      Let’s move on to the preparation.

      Mash the bananas with a potato masher or process them with a blender. I prefer the first option because the cake’s texture turns out more interesting thanks to the occasional pieces of banana.

      Add the eggs, sugar, vanillin and the melted, slightly cooled butter. Mix until smooth.

      Add the flour sifted with baking soda and baking powder and the salt, and mix the batter. It shouldn’t be too stiff, but it also shouldn’t be too liquid – otherwise both the chocolate spread from the top and the chocolate pieces from the batter will end up at the bottom of the pan after baking.

      Add the chocolate. If you have drops, just add them; if you’re using a bar, chop it into small pieces.

      Stir. Pour the batter into the pan (I used two small ones instead of one large).

      Spread the chocolate paste on top of the batter, trying to distribute it more or less evenly.

      Using a wooden skewer or a chopstick, make marble swirls on the surface.

      Put the cake into an oven preheated to 180°C and bake until a skewer comes out clean, about 40–45 minutes.

      Cool, slice, and enjoy.

      Enjoy!

      This banana cake with a chocolate crust recipe was tested and prepared by chef Tatyana Nazaruk — the author of Vkusny Blog.

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