Banana Chocolate Cake

banana-chocolate-cake
October 1st, 2012
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Ok, seriously, we need to discuss this. I’ve never been great in conversions from metric to imperial but living in Canada makes everything a bit more confusing. I mean, Canada has “apparently” converted to metric in the 70’s (way before I was born) but everyone living in this country knows that’s not completely true. We live in a hybrid nation. We have converted for things like: weather, gas, road signs. But cooking instruments, cooking temperature, body weight/height and paper sizes are still measured in imperial units. As for food, well, it varies by type of food which is just weird. Actually you are wondering where I want to lead you with all this confusing information. I just want to vent, I have no solution for this.

It all started with this tasty-tasty cake recipe and how very confused I was to try and decipher it. I just ended up weighing the ingredients and it turned out great. So if you’re from Europe, you’re going to love this. If you’re from the US or from Canada, get out your scale because it might make your head explode if you try to convert the measures.

 

Banana Chocolate Cake

Ingredients

  •  175 g butter, softened
  • 175 g  icing sugar, sifted
  • 3 eggs
  • 8 g vanilla sugar
  • 30 g cacao powder, sifted
  • 2 ripe bananas
  • 175 g all-purpose flour, sifted
  • 7 g baking powder, sifted

 

Directions

  1. Preheat oven to 360F. Grease and flour a cake pan (for this I used a 9 inch square pan. It makes a thinner cake).
  2. In a mixing bowl, cream the butter and the icing sugar together.
  3. Add eggs one at a time, the vanilla sugar and cacao until well mixed. Add the flour and baking powder gradually until combined.
  4. Cut bananas into small bite size pieces and carefully fold banana into cake mixture. Spoon into the cake pan and spread even with a spatula.
  5. Cook for 30 minutes or until a toothpick comes out clean.
Recipe adapted from mondscheinsonate

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