Cacao harvested, aged and currently crafted by our chocolate-maker: January 2018 Harvest. Single-region from rainforests of Agusan del Sur.

Recipe: Chocolate Swirl Banana Cake

 1.7 min read

 

INSPIRATION: MAMA’S ORIGINAL RECIPE 
RECIPE TYPE: DESSERT OR SNACKS
SERVES: 10
DIFFICULTY: AVERAGE RECIPE
PREP TIME: 15MINS
COOK TIME: 35MINS
TOTAL COOK TIME: 50MINS

INGREDIENTS:

  • ½ c evaporated milk
  • 1 t calamansi juice
  • 1 c over-riped mashed bananas
  • ¼ c dates syrup
  • 1 c olive oil
  • 1 c coconut sugar
  • 4 egg yolks
  • 2 ½ c sifted cake flour
  • 1 t baking soda
  • 1 t baking powder
  • 1 t cinnamon
  • 4 egg whites
  • ½ c coconut sugar
  • Melted chocolate for swirling

 INSTRUCTIONS:

  1. Combine milk, water and calamansi and let coagulate
  2. Cream the butter till light and fluffy, and then add the sugar, and egg yolks gradually.
  3. Add the mashed banana
  4. Sift in all the dry ingredients together.
  5. Gradually and in alternates add the dry ingredients and the milk mixture into the butter mixture. This becomes your banana mixture.
  6. Beat the egg whites until soft peaks are formed – gradually add sugar. Beat until stiff but not dry. Fold into the banana mixture.
  7. Set aside a small amount of the batter and then add your melted chocolate.
  8. Pour in a baking sheet the banana mixture. You may swirl in the chocolate mixture.

NUTRITION FACTS:

Per Container: 12 slices
Total Calories: 4782 kcal
Calories per serving: 399 kcal
Carbohydrates: 36 g
Protein: 5 g
Fats: 20 g
*computation based from USDA Food Composition Table, ADA FEL


Click here to download the recipe card.
To watch the the cooking video, click here.

 


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