The best spongy banana cake ever! So crazy good! I have baked this banana cake with cane sugar and brown sugar which give the cake a really good taste. You can switch out some of the wheat flour with half graham flour and half wheat flour instead. The graham flour gives a good bite in the cake, but of course you can easily bake the cake only with wheat flour. If you only use wheat flour, the cake will have a very delicious spongy consistency. Enjoy!
Banana cake (for about 10-12 people):
150g butter melted
150 g sugar
50 g brown sugar
1 tsp. vanilla sugar
150 g wheat flour
1 tsp. baking soda
1/2 tsp. salt
3 over ripe bananas
200 g of dark chocolate, e.g. * Callebaut 60%
40 g butter
Turn on the oven at 180 C. Melt the butter and allow it to cool. Whip eggs, sugar, brown sugar and vanilla sugar light and airy. Mix the flour, baking soda and salt together and stir in the dough. Mash the bananas and mix with the melted butter and stir in the dough. Cover acake mold of 23 cm in diameter with baking paper at the bottom and cover it with butter. Bake the banana cake for approx. 45-50 minutes. Let the cake cool down.
Melt chocolate and butter to a uniform mass.
Pour the chocolate layer onto the cake and serve it either immediately or place it on the fridge so that the chocolate can solidify. Bon appetite!