There are just no words for how amazing this brownie cake is, or it’s health benefit! Rightly named for the cross between brownie and cake, it’s a moist, gooey texture. There is only a hint of the banana fusion as the chocolate flavor is prominent, but for me, that’s perfect. I’ll be honest, after decades of making the traditional French brownie with crackled top, I’m not big on substitutes that leave out the butter and eggs, but every time I make this brownie, I enjoy it. And it’s great to give the kids a snack that really doesn’t have all the sugar and white flour.
And for those who prefer no oils, fats, or eggs, it’s perfect. But for those who love these items, it’s so flavorful, you won’t notice that much.
As a French pastry expert, it just blows me over how easy it is to make. If you have a kitchen scale, which if you don’t, invest. I purchased mine for about $50. And it’s been as useful as my right-hand baking over the years.
One of the reasons why home cooks don’t bake as much as they like is due to the time it takes to find recipes, read them, decipher, and hope to get it right. It’s maddening.
A scale and a good standardized recipe will change everything about baking for you. Your time is cut in half and your success is assured. Flour and dry ingredients should always be weighed. Baking is a science, whereas, cooking can be altered and changed as the recipe progresses according to the taste of the cook. I could write article after article as to why, but for now, remember one thing, flour needs to be precise. Using a measuring cup is not accurate, as not everyone sifts, fluffs, or stirs the flour correctly prior to measuring. And Flour has a different moisture content at different times of the year. Weighing the flour is the only way to get it right and all professional bakers weigh.
Brownie Chocolate Banana Cake Recipe
Preheat the oven to 325o
|Whole wheat flour||1 1/4 cups||151||5.5|
|Cocao Powder (Duch processed)|
Semi-sweet chocolate chips
|Baking Soda||1 teaspoon||–||–|
Mix all the dry ingredients together and sift if the cocoa is clumpy.
|Bananas (ripe)||2 large||–||–|
|Dark Brown Sugar, packed||1/2-3/4 cup||83-130|
|Mango or apricot jam||3 tablespoons||100|
|Apple cider vinegar||1 teaspoon||–||–|
Mash the bananas and mix all the ingredients into a bowl mixing well.
Combine the dry into the wet and stir well.
Pour into a buttered 8 or 9″ square brown pan or a round cake pan works as well.
Bake at 325o for about 30-40 minutes until a toothpick comes out clean.
Drizzle the cake with melted chocolate is optional