This easy and fast banana wet cake recipe is a dessert of use, ideal for those bananas that are left in the fruitman and that nobody wants already because their bark has become black or are very mature. In fact, it is the maturity of the bananas and their consistency that will give this cake that damp and spongy touch that you will surely like. It is ideal for the snack, to accompany a coffee, a glass of milk, or for breakfast, because it already carries the ration of fruit necessary for a balanced diet inside. In addition, it is a very easy and economical recipe, so in recipes, we tell you how to make wet banana cake to prepare it for an afternoon of sweet cravings.
| 🚻 8 Diners | 🕘 1H 30m | 🍵 MERRIENDA | 🤯 DIFFERITION LOW |
| Ingredients to make wet and spongy banana cake: |
| 3 bananas 125 grams of panela sugar (3/4 cup) 125 grams of butter or molten butter (1/2 cup) 2 eggs l 3 tablespoons of milk 250 grams of flour (1 cup and 3/ 4 cup) 1 tablespoon dessert of sodium bicarbonate 1 tablespoon of yeast powder or baking powder 1 pinch of salt 50 grams of black chocolate chips (1/3 cup) 1 tablespoon supera of sugar glasses to sprinkle. |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make wet and spongy banana cake:
1. To start with this banana and chocolate cake, peel the bananas and chop them. With a fork or a papurés, chafa or press the bananas. Preheat the oven to 175 ºC.
2. Add the panela sugar or sugar of your choice, molten butter (we have melted in the microwave), eggs and milk. Mix everything well.
Trick: If you want to make a wet banana cake without butter, replace it with the vegetable oil of your preference.
3. In a bowl, mix the flour along with the baking powder, the bicarbonate and the pinch of salt. Shake everything on the mixture of bananas, eggs, butter and sugar. Mix well.
4. Add the black chocolate chips and mix with a spatula.
5. grease a mold about 20 cm in diameter and pour the dough into it. Bake the wet banana cake at 175 ºC with heat up and down for 50 minutes or until, by cling with a stick, leave without mass remains. If you see that the top of the cake gets very dark and is not yet ready, it covers with an aluminum foil.
6. Let cool completely in a rack and once cold, sprinkle with sieved glasses.
7. To keep the cake well, wrap on film paper. If, two days later, you still have cake, keep it wrapped in film paper, but inside the fridge.
