Single chocolate banana cake with a twist

100 g	Butter
100 g	Cane sugar or sugar
1 TL	vanilla sugar
2	Banana(n), vollreif
2	Owner)
50 g	Chocolate shavings, bittersweet
100 g	Spelled flour, whole grain or wheat flour
50 g	Nuts or almonds or mixed, ground
50 g	Nuts or almonds or mixed, chopped
1 Msp.	Zimtpulver
1 THE	Cocoa powder
½ Pck.	Backpulver
70 ml	milk, approx.
½	Lemon(s), untreated, the zest and juice from it
1 Socket(n)	Salt
100 g	Chocolate, bittersweet
	Fat for the mold

preparation

Working time approx.

20 minutesCooking/baking time approx.

45 minutesTotal time approx.

1 hour 5 minutes

Grate the peel from half the lemon and squeeze out the juice. Mash the bananas with a fork and mix with the lemon juice. Separate the eggs and beat the whites with a pinch of salt until very stiff.

Mix the butter with the sugar, vanilla sugar and the lemon zest until foamy. Add the egg yolks and then the banana puree. Mix everything together well.In a separate bowl, mix the flour, the sifted baking powder, the ground and chopped nuts, the cinnamon, the cocoa powder and the chocolate shavings and stir them alternately with the milk and into the butter mixture. Finally, carefully fold in the egg whites using a spatula or baking spoon.

Pour the dough into a greased 18mm springform pan or 20mm loaf pan and bake at 160°C for approx. 45 – 60 minutes (do a stick test). If the cake darkens too quickly, cover with aluminum foil after about 30 minutes.Once the cake has cooled, cover it with dark icing and decorate as desired.

Instead of wholemeal spelled flour, you can also use wheat flour or similar. I also always use cane sugar. For a 26 springform or Bundt pan, simply double the quantities.