Banana Cake with Milk Chocolate

Recipe for a soft, moist banana cake with milk chocolate.

This recipe makes enough for a traybake tin of approx. 33x23 cm.

Course Dessert

Cuisine Danish

Nøgleord Banana cake, Bananas, Milk chocolate

Total Time 45

Servings pieces

Calories 312kcal

Melt the butter over a low heat and turn off the hob.
Whisk the eggs and sugar with a hand mixer until pale, thick and fluffy.
Mix the remaining dry ingredients in a bowl.
Whisk half of the dry ingredients into the egg mixture.
*I just use a balloon whisk.
Then add the butter and whisk it well into the batter, followed by the second half of the dry ingredients. Whisk until the batter is free of lumps.
Add the mashed bananas and whisk or fold them thoroughly into the batter.
Line a traybake tin with baking parchment, or grease it, and pour the batter in.
Bake the banana cake in a preheated conventional oven (top and bottom heat) at 180°C for approx. 30-35 minutes.
Take the cake out of the oven and immediately scatter the chocolate over it.
Let it melt, then spread it out with the back of a spoon.
Let the cake cool at room temperature before serving.
The cake is best stored at room temperature, - in an airtight container or bag.