Banana Chocolate Cake Revised Edition
1.
Banana mash: Choose a ripe banana, peel it and weigh it, press it into a mash with the back of a spoon, or press it directly in a fresh-keeping bag. It doesn't need to be too thin. Some pulp inside will make the cake taste richer. (The bananas must be well-ripe, the best ones with black spots on the skin. The taste of bananas that are not well-ripe will be astringent and bitter, and not sweet enough.)
2.
Put the mashed bananas in a basin, beat in the eggs, add brown sugar, white sugar, vegetable oil and rum, and stir evenly with a manual whisk. The sugar is almost melted, no need to beat. (Brown sugar is more nutritious, it can increase the flavor of the cake, and it can also be toned, so it is recommended to put some, if you don’t have it or don’t like it, replace it with the same amount of white sugar; don’t reduce the amount of sugar anymore, because there is chocolate powder, The cake with reduced sugar is too bitter. In fact, I don’t really like sweets. Don’t use vegetable oils such as peanut oil and olive oil. I think the addition of rum will make the cake more flavorful, but I actually eat it. Sometimes it won’t have a strong taste of alcohol, but if you don’t like it or make it for children, you can replace it with the same amount of water or milk.)
3.
Sift into the powder: low powder, chocolate powder, baking powder into the banana paste prepared in the second step, stir with a spatula until there is no dry powder, add the chocolate beans, and stir evenly. (Again, the baking powder is very safe, eat it with confidence, don’t make this cake if you don’t accept it, because it will really cause gnocchi)
4.
Pour the stirred batter into the mold, preheat the oven to 180 degrees in advance, and bake the middle layer for about 35 minutes. (You can put pound cake molds or fruit strip molds, or put paper cups like me, it is convenient to eat one by one. Do not fill the mold, 60% to 80%, and 80% of the mushroom heads. The temperature of the oven is based on your own oven temperament. Focus on it, I'm afraid that the color will be too dark and cover with tin foil in the last ten minutes. The oven has four layers and should be placed on the third layer. Worry about unfamiliar: Use a toothpick to stick it, and the batter on the toothpick will be cooked.)
5.
Out of the oven! This cake is suitable for hot eating, because the chocolate beans inside will have the effect of mini popping, and the flavor of the banana will be more full when it is hot; you can't finish it and keep it in the refrigerator. It is as delicious as freshly baked in the microwave oven for 1 minute before eating. This cake has a heavier taste and is suitable for fruit, black tea, and milk.
