INGREDIENTS:
2 large eggs
3 ripe bananas, mashed
1/3 cup cream or yoghurt yoghurt
1 teaspoon vanilla extract
1 cup chocolate chips
PREPARATION:
Step 1 : Preheat oven to 350°. Heat to 175°F.C). Grease a 9 x 5-inch baking pan and line it with parchment paper to make rolling easier.
Step 2: Combine all-purpose flour, baking soda, baking soda, and salt in a medium bowl. Put aside.
Step 3: In a large mixing bowl, beat the lightly salted butter and sugar until light and fluffy.
Step 4: Add the eggs one by one and mix until well combined. Add ripe bananas, cream or yoghurt and vanilla extract and mix until smooth.
Step 5: Slowly add the dry ingredients to the wet ingredients and mix until well combined. Be careful not to overdo it.
Step 6: Mix until the chocolate is well dispersed in the dough.
Step 7: Pour the batter into the prepared pan and spread evenly.
Step 8: Bake in the preheated oven for 50 to 60 minutes or until a toothpick inserted into the center comes out clean and small bubbles form.
Step 9: Remove the cake from the oven and let it cool in the molds for 10 minutes. Then place on a rack to cool completely.
Step 10: After cooling, cut the chocolate cake into slices and serve to enjoy the banana flavor and chocolate flavor.
Note:
Store leftover cake in an airtight container at room temperature for 3-4 days or longer in the refrigerator.
This cake can be stored in the refrigerator for 2-3 months. Fill with very small pieces of plastic and aluminum foil before freezing.
