Chocolate Banana Cake
I’m not usually good with recipes because I don’t measure anything. My cooking just somehow comes together. But when baking using recipes found on the internet, sometimes I measure, although not too carefully. This is one of those and I tweaked it a little because I did not have vanilla extract (I could have sworn I had a bottle of the pure variety lying around but I just couldn’t find it) and I don’t like to use whole eggs, I rarely have any at home so I used egg whites instead.
400 g fine, granulated sugar
240 g all-purpose flour
75 g cocoa powder
2.5 teaspoons baking powder
0.5 teaspoon salt
3.5 egg whites
3 mashed overripe bananas
2 teaspoons maple syrup (I used as a substitute for vanilla extract)
240 ml warm water
140 ml milk
120 ml canola oil
Pre-heat the oven to 350 deg F/180 deg C.
I measured out the dry ingredients and left them in separate bowls while I mixed and whisked together the water, milk, egg whites, oil, maple syrup and the mashed bananas in a large bowl.
Then, while stirring constantly, I added the sugar and cocoa powder to the wet mix, followed by the flour, baking powder and salt.
I blended the ingredients by a lot of whisking and stirring. The mix remains fairly runny. Line a 9×13 pan with some sort of cooking spray or butter and pour the mix into it. It filled the pan completely with very little room left on top.
I left it in the oven for almost an hour. The instructions where I found this recipe said to bake for 35 minutes, but that wasn’t enough; it was still sticky at that point. Another 20 minutes later, the cake was ready. The upper crust and the sides were fairly crisp and the inside was still moist and a little sticky. No complaints there. It’s chocolate banana cake and tastes just like it: Absolutely delicious.
Breakfast tomorrow morning will consist of a mug of hot coffee and a slice of cold cake.