Food Therapy recipe
Chocolate Banana Cake
Ingredients
For the Cake:
2 medium ripe bananas, 3 large eggs, 3 tablespoons chocolate hazelnut spread, 2 tablespoons sunflower oil, 100 ml milk, 70 grams all-purpose flour, 20 grams cocoa powder, 1 teaspoon baking powder, 1 small pinch salt
For the Topping:
80 ml milk, 50 grams chocolate chips or chopped chocolate
2 medium ripe bananas, 3 large eggs, 3 tablespoons chocolate hazelnut spread, 2 tablespoons sunflower oil, 100 ml milk, 70 grams all-purpose flour, 20 grams cocoa powder, 1 teaspoon baking powder, 1 small pinch salt
For the Topping:
80 ml milk, 50 grams chocolate chips or chopped chocolate
Method
1. Prepare the Pan
Lightly grease a heavy-bottomed, non-stick frying pan with a small amount of oil. Do not place the pan on the stove yet.
2. Add the Bananas
Peel the bananas and place them directly in the pan. Very ripe bananas with brown spots will provide a richer flavor and more natural sweetness.
3. Add the Eggs
Crack the three eggs over the bananas, making sure no pieces of eggshell fall into the pan.
4. Add the Chocolate Hazelnut Spread
Add the chocolate hazelnut spread to the bananas and eggs.
5. Mash the Bananas
Mash the bananas thoroughly with a fork. Continue mixing until the bananas, eggs, and chocolate hazelnut spread begin to combine.
6. Whisk the Mixture
Whisk until the mixture becomes smooth and evenly combined, making sure no large pieces of banana remain.
7. Add the Liquid Ingredients
Pour the sunflower oil and 100 ml of milk into the pan. Whisk again until fully incorporated.
8. Add the Dry Ingredients
Add the flour, cocoa powder, baking powder, and salt. Sift the dry ingredients beforehand if you prefer a smoother cake batter.
9. Prepare the Cake Batter
Mix until no dry streaks remain. Scrape down the sides of the pan with a silicone spatula to incorporate any remaining batter.
10. Cook the Cake
Cover the pan and cook on the smallest burner over very low heat for approximately 15–18 minutes. Avoid opening the lid frequently while the cake is cooking.
11. Check for Doneness
When the edges of the cake begin to pull away slightly from the pan, insert a toothpick into the center. If it comes out without any wet batter attached, turn off the heat.
12. Add the Milk
While the cake is still hot, slowly and evenly pour 80 ml of milk over its surface. Let it rest for 1–2 minutes so the cake can absorb the milk.
13. Add the Chocolate
Sprinkle the chocolate chips or chopped chocolate evenly over the hot cake. Cover the pan again briefly to allow the chocolate to soften and melt slightly.
14. Rest and Serve
Let the cake rest in the pan for approximately 5 minutes. Slice and serve warm or at room temperature.
Lightly grease a heavy-bottomed, non-stick frying pan with a small amount of oil. Do not place the pan on the stove yet.
2. Add the Bananas
Peel the bananas and place them directly in the pan. Very ripe bananas with brown spots will provide a richer flavor and more natural sweetness.
3. Add the Eggs
Crack the three eggs over the bananas, making sure no pieces of eggshell fall into the pan.
4. Add the Chocolate Hazelnut Spread
Add the chocolate hazelnut spread to the bananas and eggs.
5. Mash the Bananas
Mash the bananas thoroughly with a fork. Continue mixing until the bananas, eggs, and chocolate hazelnut spread begin to combine.
6. Whisk the Mixture
Whisk until the mixture becomes smooth and evenly combined, making sure no large pieces of banana remain.
7. Add the Liquid Ingredients
Pour the sunflower oil and 100 ml of milk into the pan. Whisk again until fully incorporated.
8. Add the Dry Ingredients
Add the flour, cocoa powder, baking powder, and salt. Sift the dry ingredients beforehand if you prefer a smoother cake batter.
9. Prepare the Cake Batter
Mix until no dry streaks remain. Scrape down the sides of the pan with a silicone spatula to incorporate any remaining batter.
10. Cook the Cake
Cover the pan and cook on the smallest burner over very low heat for approximately 15–18 minutes. Avoid opening the lid frequently while the cake is cooking.
11. Check for Doneness
When the edges of the cake begin to pull away slightly from the pan, insert a toothpick into the center. If it comes out without any wet batter attached, turn off the heat.
12. Add the Milk
While the cake is still hot, slowly and evenly pour 80 ml of milk over its surface. Let it rest for 1–2 minutes so the cake can absorb the milk.
13. Add the Chocolate
Sprinkle the chocolate chips or chopped chocolate evenly over the hot cake. Cover the pan again briefly to allow the chocolate to soften and melt slightly.
14. Rest and Serve
Let the cake rest in the pan for approximately 5 minutes. Slice and serve warm or at room temperature.