I know I normally share a quick craft project on a Monday but today I thought we'd do something a bit different and try a quick recipe instead.
I don't know about you but I'm a sucker for those novelty recipes you see popping up on Pinterest and Facebook. They always look so tasty but I hardly ever get around to actually making them. Today I decided to change all that and thought I'd try making a recipe I pinned for a 3 ingredient chocolate banana cake. It's not only sugar free but also gluten and dairy free. It promises to be light and fluffy, a healthy alternative when you have a craving for something sweet. I'll admit I was feeling skeptical. Surely butter and sugar the best part of a cake? Here's how I got on.
Like it says in the title you only need 3 things to make this cake, a banana, an egg and some cocoa powder. I started by mashing my banana into a bowl before adding the egg and cocoa powder. The original recipe says to use a blender but I used an electric hand mixer instead. Mix until the batter is smooth.
For my first attempt I greased the inside of a small 4 inch cake tin and popped it in the oven at 350°F. When I went to check on it after 10 minutes the top had burnt and the inside was still gooey. Fail. My oven can be a little temperamental so for my second attempt I lowered the oven and used a large ramekin instead. The same thing happened, burnt gooey batter so I did a bit more googling and came across this recipe that recommended using a microwave and mug to bake your cake.
I greased the inside of my mug and poured in the batter. I set the microwave to 1 and a half minutes and out came the perfect fluffy looking cake. Success! I turned my cake out onto a plate and dusted with some icing sugar.
3 tablespoons of cocoa powder.
1. Add the peeled and mashed banana to a bowl.
2. Add one egg and 3 tablespoons of cocoa powder to your mashed banana.
3. Use a food mixer or blender and mix until a smooth batter mixture is formed.
4. Grease the inside of a mug and pour in your mixture.
5. Microwave for 1-2 minutes. You may need to adjust this time depending on your microwave.
6. Tip out your cake and lightly dust with icing sugar.
What's the verdict?
Well, the cake was light and fluffy as promised and looked a little like a muffin on the inside. It was surprisingly moist although I wouldn't say it was sweetest of things. In fact I sprinkled on a little extra icing sugar as I was eating to help sweeten it up. I think if I was making it again I'd try adding a little sugar to the mixture instead of sprinkling it on afterwards.
There is it, my tried and tested 3 ingredient chocolate banana cake. What do you think? Will you be making a chocolate banana cake of your own?
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