Chocolate banana cupcake

From the author

Banana cakes are always offers solutions when the Board remain to darken a 2 – 3 half-eaten banana that already and do not want to eat, and throw a pity. In such cases, the best fate of these bananas become banana cakes! Offer a recipe for chocolate banana cake that is sooo delicious, tender, soft – on one piece it’s impossible to stop!

At a diameter of 23 cm
Cocoa powder
40-45g
Boiling water
88-90g
The pulp of ripe banana
approximately 110g
Sour cream
90g
Eggs
2 PCs
Vanilla extract
3/4 tsp.
Wheat flour
130g
Corn starch
25g
Brown sugar
100g
Soda
1 tsp.
Baking powder
3/4 tsp.
Salt
1/4 tsp
Softened butter
140g

Manual

Pre-grease the form for baking butter, sprinkle with flour and shake off excess. Cover the bottom with parchment paper for baking. Preheat the oven to 175 degrees.

1. In a small bowl, mix until smooth the cocoa and boiling water, cover with film and cool.

2. In a blender mix the banana and sour cream. Add cocoa mixture, eggs and vanilla. As soon as the ingredients come together to immediately stop the blender.

3. Sift in the bowl of a mixer with “paddle” flour, starch, baking soda and baking powder. Add sugar and salt. Mix on low speed for 30 seconds.

4. Add the butter and half the cocoa mixture, mix on low speed until all dry ingredients are Simocatta. Then increase the speed to medium and beat for 1.5 minutes. In two steps to enter the remaining mixture, whisking each time to 30 seconds. Should get a homogeneous dough-like very sweet cream.

5. Pour the batter into the pan and bake on the middle shelf of the oven for 35-45 minutes. The cake was ready in 25 minutes. To check the readiness with a toothpick.

6. Leave cake in tin for 10 minutes then very carefully remove and place on the grill until cool.

The result

For this recipe the cake turns out a little moist and very flavorful! Be sure to try this chocolate banana dessert)



Chocolate banana cupcake



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