Chocolate and Banana Cake by @luchokooc

55 min

10 servings

🌾

250 g

Flour

🫙

8 g

Baking powder

🍫

25 g

Cocoa powder

🍬

200 g

Sugar

🍌

3

Ripe bananas

🥚

150 g

Eggs

☕

50 ml

Espresso coffee

🍦

30 ml

Vanilla essence

🫒

60 ml

Olive oil

🍫

85 g

Chocolate

🧈

5 g

Butter

  1. Preheat

    Preheat the oven to 180°C / 350°F. If using an air fryer, preheat it to 180°C / 350°F instead.

  2. Mash
    • ripe banana

    Mash 3 ripe bananas until mostly smooth.

  3. Whisk
    • ripe banana
    • egg
    • espresso

    Whisk the mashed bananas with 3 eggs and 50 ml / 1.7 fl oz espresso.

  4. Whisk
    • vanilla extract
    • olive oil
    • Ripe bananas

    Whisk 30 ml / 2 tbsp vanilla extract and 60 ml / 1/4 cup olive oil into the banana mixture.

  5. Combine
    • all-purpose flour
    • unsweetened cocoa powder
    • Sugar

    Combine 250 g / 2 cups flour, 8 g / 2 tsp baking powder, 25 g / 1/4 cup cocoa powder, and 200 g / 1 cup sugar in a separate bowl.

  6. Add
    • all-purpose flour
    • unsweetened cocoa powder
    • Sugar

    Add the dry mixture to the wet mixture. Stir only until no dry flour remains.

  7. Chop
    • chocolate bar

    Chop 85 g / 1/2 cup chocolate bar into small pieces. Fold the chocolate pieces into the batter.

  8. Grease
    • butter
    • all-purpose flour

    Grease the cake pan with 5 g / 1 tsp butter. Dust it with flour or line it with parchment paper.

  9. Pour

    Pour the batter into the prepared cake pan. Smooth the surface with the spatula.

  10. Bake

    Bake at 180°C / 350°F for 40 to 45 min, until a tester inserted in the center comes out mostly clean.

  11. Air-fry

    Alternatively, air-fry at 180°C / 350°F for 30 to 35 min. Let the cake cool before slicing.

Chocolate and Banana Cake by @luchokooc

55 min

10 servings

🌾

250 g

Flour

🫙

8 g

Baking powder

🍫

25 g

Cocoa powder

🍬

200 g

Sugar

🍌

3

Ripe bananas

🥚

150 g

Eggs

☕

50 ml

Espresso coffee

🍦

30 ml

Vanilla essence

🫒

60 ml

Olive oil

🍫

85 g

Chocolate

🧈

5 g

Butter

Preparation Steps

  1. Step 1/11

    Preheat the oven to 180°C / 350°F. If using an air fryer, preheat it to 180°C / 350°F instead.

  2. Step 2/11

    Mash 3 ripe bananas until mostly smooth.

    🍌ripe banana
    🥣mixing bowl
    🍴fork

  3. Step 3/11

    Whisk the mashed bananas with 3 eggs and 50 ml / 1.7 fl oz espresso.

    🍌ripe banana
    🥚egg
    ☕espresso
    🥣mixing bowl
    🥄whisk
    🥄measuring cups

  4. Step 4/11

    Whisk 30 ml / 2 tbsp vanilla extract and 60 ml / 1/4 cup olive oil into the banana mixture.

    🍦vanilla extract
    🫒olive oil
    🥣mixing bowl
    🥄whisk
    🥄measuring cups
    🥄measuring spoons

  5. Step 5/11

    Combine 250 g / 2 cups flour, 8 g / 2 tsp baking powder, 25 g / 1/4 cup cocoa powder, and 200 g / 1 cup sugar in a separate bowl.

    🌾all-purpose flour
    🫙baking powder
    🍫unsweetened cocoa powder
    🍬granulated sugar
    🥣mixing bowl
    🥄whisk
    🥄measuring cups
    🥄measuring spoons

  6. Step 6/11

    Add the dry mixture to the wet mixture. Stir only until no dry flour remains.

    🌾all-purpose flour
    🫙baking powder
    🍫unsweetened cocoa powder
    🍬granulated sugar
    🥣mixing bowl
    🥄rubber spatula

  7. Step 7/11

    Chop 85 g / 1/2 cup chocolate bar into small pieces. Fold the chocolate pieces into the batter.

    🍫chocolate bar
    🔪knife
    🪵cutting board
    🥣mixing bowl
    🥄rubber spatula

  8. Step 8/11

    Grease the cake pan with 5 g / 1 tsp butter. Dust it with flour or line it with parchment paper.

    🧈butter
    🌾all-purpose flour
    🍰cake pan
    📜parchment paper

  9. Step 9/11

    Pour the batter into the prepared cake pan. Smooth the surface with the spatula.

    🍰cake pan
    🥄rubber spatula

  10. Step 10/11

    Bake at 180°C / 350°F for 40 to 45 min, until a tester inserted in the center comes out mostly clean.

    🍰cake pan

  11. Step 11/11

    Alternatively, air-fry at 180°C / 350°F for 30 to 35 min. Let the cake cool before slicing.

    🍰cake pan
    🔪knife

Composition

Ingredients

Types

Leavening agents, Eggs, Oils, Dairy

Ingredients

Flour, Baking powder, Cocoa powder, Sugar, Ripe bananas, Eggs, Espresso coffee, Vanilla essence, Olive oil, Chocolate, Butter

Notes

Ripe bananas (mashed into a puree), Espresso coffee (made with an espresso machine), Chocolate (optional, chopped), Butter (to grease the mold, amount not given)

Allergens

Egg, Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

390 kcal

Macro nutrients

Carbohydrates: 61g, Protein: 6g, Total fat: 15g, Saturated fat: 4g, Fiber: 4g, Sugars: 38g, Sodium: 150mg

Nutritional Information

Minerals

Potassium: 285mg, Iron: 2.1mg, Calcium: 68mg, Magnesium: 42mg

Vitamins

Vitamin B6: 0.25mg, Vitamin C: 3mg, Vitamin E: 1.1mg, Folate: 43mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

40 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

mixing bowl, whisk, rubber spatula, fork, measuring cups, measuring spoons, cake pan, parchment paper, knife, cutting board

Appliances

Oven, Air fryer, Coffee maker

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Breakfast, Brunch, Afternoon tea, Celebration, Dessert

Origin

Source

Platform

instagram

Original Creator

@luchokooc

Origin

Cuisine

Latin American, Colombian

Geographic

to inform

Various

Aspect

Texture

Moist, Tender, Soft, Melty

Flavors

Chocolatey, Sweet, Fruity, Roasted, Coffee

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store in an airtight container,Keep in a cool, dry place,Avoid direct sunlight), fridge : 5 days (Store in an airtight container,Cool completely before refrigerating), freezer : 90 days (Wrap individual slices tightly,Place wrapped slices in a freezer-safe container,Thaw at room temperature before serving)