Banana Plumcake
How do you make banana plumcake with chocolate?
Mash ripe bananas and mix them with oil and plant-based milk. Fold this mixture into the dry ingredients (flour, sugar, cinnamon) without overmixing. Add baking powder and chocolate chips at the end. Pour the batter into a rectangular mold and bake at 180°C for 40-45 minutes until a toothpick comes out clean.
Delicious, soft, and fragrant: that is the result of this wonderful recipe. Perfect for an afternoon with coffee or tea, and also as a snack for our little ones. I adore the pairing of banana and cinnamon. At home we enjoy it very often, and the more I make it, the better the result always is. The properties and benefits of cinnamon are wonderful, which is why we use it quite a lot at home, not to mention banana, with its vitamins A, C, among others, and minerals. This is a great way to vary how we enjoy this wonderful fruit. I invite you to try it.
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Servings: For a 26 cm x 11 cm plumcake mold
Ingredients
- 260 g semi-whole spelt flour or type 0 or 1 wheat flour.
- 2 very ripe bananas
- 100 g chocolate chips
- 120 g whole cane sugar
- 30 ml melted coconut oil
- 140 ml unsweetened rice plant-based drink
- 12 g cake yeast (baking powder)
- ¼ teaspoon ground cinnamon
Instructions
Start by mashing the bananas in a medium bowl with a fork. Preheat the oven to 180°C (350°F).
Add the liquid ingredients: oil and plant-based drink.
Blend with a regular blender or immersion blender until you have a smooth mixture.
In another bowl, sift the flour and cinnamon, then add the sugar. Mix well.
Gradually add the dry ingredients to the liquids, stirring so no lumps form.
Finally, add the sifted baking powder and the chocolate chips.
Mix well but not too much, just until all the ingredients are well incorporated.
Grease the mold well and pour in the mixture. Bake for 40-45 minutes, testing with a skewer before removing it from the oven.
Remove from the oven, let cool for 10 minutes, and then unmold.
Let cool completely and enjoy our fragrant plumcake.
Enjoy your meal!
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- 260 g semi-whole spelt flour or type 0 or 1 wheat flour.
- 2 very ripe bananas
- 100 g chocolate chips
- 120 g whole cane sugar
- 30 ml melted coconut oil
- 140 ml unsweetened rice plant-based drink
- 12 g cake yeast (baking powder)
- ¼ teaspoon ground cinnamon