Banana Double chocolate cake

A banana cake is the easiest to bake. Over the last year, during the COVID lockdown, people have baked many a banana breads and cakes. I have myself been baking banana cakes since childhood as they are super yumm and turn out great every single time with some basic kitchen staples. Also the batter does need to be beaten, just mixed together so comes together super quick.

This is however, the second attempt at this cake. They first one got burnt on top and had a raw base as the oven settings were off and I didn’t realize that while baking the cake. So lesson learnt, best to check oven settings before the cake gets into the oven.

I hope you give this a try and see how easy and tasty the cake turns out to be.

Ingredients:

• 1 1/2 cup maida (all purpose flour)
• 2 heaped tablespoon unsweetened cocoa powder
• a fistful of chocolate callets (Callebeut dark)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup vegetable oil
• 1/2 cup yogurt/dahi/homemade curd
• 1 egg
• 1 cup sugar
• 1/2 tsp vanilla extract
• 2 medium sized (or 4 small) over ripe banana-mashed

Method:

Sift the maida with the cocoa powder, baking powder and baking soda to ensure that it is mixed well—keep aside.

In a mixing bowl, add curd, oil, sugar and egg. Beat it with an egg beater or hand mixer (depending on what is available with you) until the sugar dissolves.

Add the dry Maida mixture to the wet mixture slowly and mix ensuring there are no lumps. Do not over mix. If you see any lumps just use the egg beater for a couple of rounds, the lumps will disappear.

Add the vanilla extract and mashed banana. At the end dust the dark chocolate callets with some maida and toss them into the batter.

Pour into a loaf pan and bake in a pre heated oven at 180 degrees for 5 mins, followed by 175 degrees for 35 mins. or until done.

Once done, cool, slice and serve. This tastes great even when it is warm.

Notes:

Every cake has 4 standard ingredients- Maida, eggs, fat and sugar. You either use them or a substitute for each. These form the base of the cake and all additional flavours are added and adjusted. We have substituted a few here in this recipe.

If your curd is home made, make sure that you drain off the water. Its ok if you are not using hung curd, just avoid the water from the curd.

Check all settings in your oven before you bake your cake. After having burnt one, I realised how important this can be for a good looking and great tasting cake.

I baked my cake in a loaf pan. I baked it for 5+35 mins in a pre heated oven and it was perfect. But all ovens are different so check your cake to see when its done.

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