Although it's clear we made a banana cake and even though you can find the ingredients down below, this is actually a mystery recipe. I'd forgotten to buy the sour cream of the original formula so I had to make do with what I had: I beat the egg whites instead of having them runny and added a dash of milk and maple syrup. My quick thinking turned this looming disaster into a surprise success. But my boyfriend just ate the cake, without concern for the process that made it be, and that's a real mystery. All I got was praise for the end result.
What's more, I made a banana cake of sorts before, which he wasn't too fond of. He seemed to like it a whole lot more this time over, but still no questionnaires.
Since I just have to share, I'll do it here. Hope you'll like it!
Chocolate Chip Banana Cake
Preparation time: 20 minutes
Cooking time: 1 hour
Serves: 12-14 slices
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180 gr butter (room temperature)
220 gr sugar
30 gr vanilla sugar
300 gr self rising flour
4 banana(s) (medium sized and ripe)
3 tablespoon(s) of milk
3 tablespoon(s) of maple syrup
1 vanilla bean(s)
75 gr chocolate (chopped)
In a large bowl:
Add sugar, vanilla sugar, egg yolks and the seeds of the vanilla bean.
Mix until pale and fluffy.
Break each banana into smaller pieces and add them.
Mix until incorporated.
In a smaller bowl:
Beat egg whites until stiff.
(hold upside down above your head to test the stiffness!)
In 3 times: add flour to the butter sugar mixture.
Now gently fold in the egg whites.
Cut the chocolate into small chunks.
Add it to the dough and gently fold it in.
Pour the dough into a greased and flowered pan.
Bake for 1 to 1 1/4 hours.
Leave out the chocolate if you're not really into chocolate!