Banana chocolate chip cake
banana
People say that banana is a fruit. but it is actually a berry. Banana plants are often mistaken for trees, but their trunk is really a pseudostem. When most bananas are ripe, they turn yellow or, sometimes, red. Banana leaves are large, waterproof and so are used as disposable plates in Kerala sadyas. In the dish called meen pollichathu, the leaves are used to wrap the spice rubbed fish and cook oil free on a pan. This prevents the fish from burning and also gives a subtle flavor. The leaves are also used to make the rice flour pancakes with coconut-jaggery filling called ada.
chocolate
Dark chocolate has less sugar than milk chocolate or white chocolate. It is made from cacao seed, which is also used to make cocoa and cocoa butter. The more the cacao in dark chocolate, more the bitter taste, but the better it is for health. I used 99% cacao dark chocolate which is so bitter that it is almost unpalatable on its own. But it is elusive in the cake.
The ingredients...
Wet constituents
Butter - 115g
Jaggery, powdered - 150g
Eggs, organic brown - 2
Yogurt - 1/3 cup
Banana, overripe - 3 large
Vanilla extract - 1 tsp
Dry constituents
All-purpose flour - 2 cups
Baking soda - 1 tsp
Salt - 1/4 tsp
Cinnamon, powdered - 1/2 tsp
Dark chocolate chips - 2 Tbsp
Peel bananas and mash with the back of a fork's tines.
Cream butter and jaggery. Break eggs into it and whisk. Add in yogurt, bananas and vanilla essence, Whisk to mix well.
Combine flour, baking soda, salt and cinnamon powder.
Add dry ingredients into wet bowl in batches and stir lightly. Fold in chocolate chips, taking care not to overmix. Pour batter into a greased cake pan.
Preheat oven to 180C and bake for 70 minutes. When 30 minutes are over, tent with a tin foil so that the top does not burn. Leave inside the oven for 5 more minutes.
Allow to cool. Slice a piece and glory in the moistness and the esoteric flavors.
A drawing by my daughter where she imagining a situation when there is no gravity!
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