Chocholate Banana Cake

It can be tough to get my boys to have more fruits. Therefore I have decided to sneak some bananas into my chocholate cake :p

Ingredients

1 3/4 cups (230 grams) all-purpose flour

3/4 cup (75 grams) unsweetened cocoa powder (regular unsweetened or Dutch-processed)

1 1/2 teaspoons (6 grams) baking powder

1 1/2 teaspoons (6 grams) baking soda

1/2 teaspoon (2 grams) salt

170 grams granulated white sugar

2 large eggs, at room temperature

1 cup (250 grams) mashed ripe bananas (about 2-4 large bananas)

1 cup (240 ml) filtered water or coffee, at room temperature

1/2 cup (120 ml) milk, at room temperature

1/2 cup (120 ml) corn, vegetable, safflower or canola oil

1 1/2 teaspoons (6 grams) pure vanilla extract (may omit)

I used my Phillips food processor to blend the bananas (If you have too many, you can freeze them and use them later). Remove the bananas. 

Beat eggs with oil. Then add in sugar. Add on the rest of the liquids. Add the mashed bananas. 

Add in all the dry ingredients. 

Preheat convection oven at 180 degrees C and bake for 35 to 40 minutes until a stick in the center is dry.

Enjoy the soft and fluffy cake! It is even better to have it with home made banana ice-cream!