Chocolate banana cupcake

Ingredients

Wheat flour – 230 g

Butter – 110 g

Walnuts – 55 g

Dark chocolate – 70 g

Baking powder – 1 tsp.

Brown sugar – 2 tbsp.

Ripe bananas – 3 pcs.

328 kcal
1 hour 30 minutes
1 hour 30 minutes

Photo of the finished dish

Step-by-step recipe with photos

I suggest you bake a simply cool chocolate-banana cupcake with a crispy, sweet crust. This cupcake combines bananas, walnuts and dark chocolate to perfection. Before making, the nuts must be dried in a frying pan and the chocolate chopped with a knife. This cupcake will be a good dessert for tea or coffee. The cupcake is very soft and fragrant.

To make a banana and chocolate cupcake, prepare all the products from the list.

In a separate bowl, mix the dry ingredients: sift the flour with baking powder and soda, also sift the cocoa, add vanillin, salt and sugar.

In another bowl, mash the bananas until puree, add soft butter to them.

Add eggs one at a time, beating after each.

Gradually add the dry ingredients to the banana mixture and stir with a spatula.

Chop the toasted nuts, set aside 2 tablespoons, and add the others to the dough.

Chop the dark chocolate and also add it to the dough. Mix the dough.

In a small bowl, mix the reserved nuts and brown sugar.

Line a rectangular pan with parchment and lay out the dough. Sprinkle a mixture of coffee sugar and nuts on top.

Bake the chocolate banana cake for 1 hour in an oven preheated to 190 degrees.

Cool the cake on a wire rack and then cut into portions. The cake comes out soft and doughy and just melts in your mouth.

Chocolate banana cupcake

When cooked, the pulp of bananas darkens, but the smell intensifies, the taste becomes even sweeter and more concentrated. And even though crushed fruit puree does not attract attention with color (it quickly oxidizes), it perfectly enriches milkshakes, porridges and pancakes. The natural flavor also acts as a substitute for flour, starch, semolina, and all kinds of dough thickeners. Let's check it out using the chocolate banana cupcake as an example!

Thanks to the sticky, gooey tropical fruit mush, our upcoming Chocolate Banana Cake's batter cuts down on sugar and wheat flour significantly. There is also no fundamental need to add additional flavoring, for example, vanilla or spices. In addition to banana, the baked goods contain bitter chocolate, which guarantees a rich and expressive taste. If you season it at all, it should be with strong alcohol.

When making a chocolate banana cake recipe, choose lean (sunflower or corn) oil with a neutral odor. Do not substitute butter or margarine, then you will also be delighted by the airiness, lightness, and velvety texture. Piece after piece is eaten quickly, leaving no crumbs, even without drinking tea, milk or coffee.

Ingredients

flour 150 g
sugar 50-70 g
vegetable oil (refined) 100 ml
eggs 3 pcs.
baking powder 7 g
dark chocolate 90 g
bananas 2-3 pcs.
sea salt 2-3 g

Manufacturing

A prerequisite for a moist and spongy chocolate banana cake is high-quality whipping. You can work with a hand whisk, but for a long time, with diligence. Mixing the ingredients quickly, as for baking pancakes or pancakes, will not work here. Having a mixer, a kneading machine, trust the massive units - the best result with a minimum of time and labor costs is guaranteed.

Chocolate Marble Banana Cake

Hi guys! Another chocolate cupcake with banana from the series “impromptu” or “from idea to result - a little over an hour, including baking.”

You see, I’m already at that age when you value desserts not for their exoticism and extravagance, but for the best ratio of two reasons: time spent x worthy result.

I don’t like it when, in order to get a tasty dessert, you need to get dried jerboa legs and tincture from baobab bark.

I love it when, using simple techniques, you can get a cool dessert worthy of a metropolitan French confectionery from a simple set of improvised goods. Take, for example, this moist and delicious chocolate banana marble cupcake with caramelized nuts.

Why do I recommend this chocolate banana cupcake?

Perhaps the main violin in this recipe is played by oil. Not banana, not chocolate, but specifically butter. Because it is not ordinary, but “noisette”, hazelnut in other words (read the recipe for how to create unique “noisette” oil from ordinary butter).

It is the Noisette butter that gives this banana cake a unique hazelnut flavor, even though there are no nuts in this cake.

Cupcake recipe

List of goods:

All ingredients are at room temperature

butter - 115 gr.
bananas, large, overripe - 3 pcs.
brown sugar - 100 gr.
snow-white sugar - 100 gr.
vanilla extract - 2 tsp. or vanilla sugar with natural vanilla - 8-10 g.
eggs, large - 2 pcs.
sour cream - 120 gr.
flour - 180 gr.
soda - 1 tsp.
salt - ½ tsp.
cocoa powder - 2 tbsp.

Manufacturing:

First, let's prepare the Noisette butter: melt the butter in a saucepan over medium heat and heat it until light brown and has a pleasant nutty smell.
While the oil is cooling, puree the bananas with a fork or blender and prepare all the other ingredients.
Oven - 180º . Grease a short, long cake pan with butter.
Strain the cooled butter into a mixer bowl, add both types of sugar, vanilla extract/sugar and beat for 10 minutes until the sugar dissolves.
Continuing to beat, add the eggs one at a time, and then add banana puree and sour cream.
In a separate bowl, mix the sifted flour (separate 2 tablespoons of flour and throw aside), soda and salt.
Divide the dry mixture in half and sift 2 tablespoons of cocoa into one, and 2 tablespoons of flour into the other. Mix again.
We also weigh the watery mixture, divide it into two equal parts and add dry ingredients to each. Stir until combined.
Place the mixtures into the mold 1 spoon at a time, alternating them with each other. Using a knife or skewer, make a pattern on top, connecting the snow-white and black dough.
Bake the chocolate banana cake in an oven preheated to 180º for 60 minutes or until tested on a dry skewer.
Cool the finished cake in the pan for 20 minutes, then turn it over onto a wire rack and leave until completely cooled.
The cooled cake can be poured with chocolate glaze and decorated with caramelized nuts.

See how to make the glaze here. How to caramelize nuts - here.

I highly recommend trying out this banana cocoa muffin. He deserves special attention.

See the recipe for the most chocolate cake with banana in vegetable oil here.

Chocolate banana cake in a slow cooker

Friday, April 21, 2017

Homemade baked goods in a slow cooker always come out very tasty, juicy and aromatic. In addition, almost all housewives are captivated by the simplicity and ease of manufacture of this miracle helper. Now I suggest you try a chocolate cupcake with bananas and walnuts - superb, soft, satisfying, moderately sweet, with a rich taste and smell.

A few words about the choice and possible substitution of ingredients. We take large and ripe bananas (the darker the skin, the sweeter the fruits), medium-sized chicken eggs (45-50 grams each), walnuts can be replaced with any other, butter – with a fat content of at least 72%. Wheat flour for cake is suitable for both premium and first grade. I added sour cream with 20% fat content, and unsweetened cocoa powder of good quality. By the way, the amount of sugar depends on the sweetness of the bananas, so feel free to adjust it while kneading the dough if desired.

Ingredients:

Making a dish step by step:

The chocolate banana cupcake recipe includes the following ingredients: wheat flour, bananas, sweet sand, butter, shelled walnuts, chicken eggs, unsweetened cocoa powder, sour cream and baking soda. All products should be at room temperature.

First, let's create the dry mixture. To do this, in a separate bowl, combine 200 grams of wheat flour, 50 grams of cocoa powder and 2 teaspoons (without a slide, in other words, under a knife) of baking soda. Mix everything thoroughly and sift the mixture through a fine sieve.

Next, you will need to create a homogeneous mass of bananas (2 large fruits) and sour cream (240 grams). The most convenient way to do this is to use a food processor with an iron knife attachment or an immersion blender. If you don’t have such helpers, just mash the banana pulp with a fork into a puree, then mix well with sour cream.

In a food processor, this mixture comes out in almost a minute. For now, leave the banana-sour cream mixture on the table.

Separately combine 130 grams of soft (take it out of the refrigerator in advance and leave for several hours at room temperature) butter and 180 grams of sweet sand.

Cream the butter and sugar for a few minutes, then add 4 chicken eggs to the mixture one at a time.

The end result is a fairly watery base for the upcoming chocolate-banana cupcake.

Sift half of the dry mixture from step 2 into this bowl. Mix it into the watery base.

Then we transfer the sour cream and banana mixture and mix it into the dough.

Finally, add the second half of the dry mixture and 70 grams of peeled walnuts. I advise you to fry the nuts in a dry frying pan beforehand so that they become crispier and more fragrant.

Mix all the ingredients - the cake dough is ready.

Lubricate the multicooker bowl with a small amount of refined vegetable oil (I didn’t list it in the ingredients - a teaspoon is enough). Pour the chocolate banana cake batter into the pan.

We prepare our fragrant pie on the Baking mode for 1 hour. Remember that depending on the model (and therefore the power) of the multicooker, the baking time may vary in one direction or another.

Leave the finished chocolate-banana cake in the bowl to cool slightly for 10 minutes, and then remove it using the steam insert. Let it cool one hundred percent and you can enjoy.

This cupcake comes out unusual: with a rich chocolate taste and pleasant notes of bananas. Cook for your health, friends!