CookEat Recipe
Banana and Chocolate Cake Bites
Soft banana cake squares with dark chocolate pieces and a delicate rose aroma. Makes sixteen small squares, two per serving.
Method
Steps
Step 1
Allow 20 minutes preparation, 35–40 minutes baking and 45 minutes cooling. Heat the oven to 180°C conventional / 160°C fan. Line a 20 cm square metal tin, at least 5 cm deep. Weigh the egg without shells.
Step 2
Weigh 200 g peeled ripe banana. Mash 150 g smooth and cut the remaining 50 g into thin rounds. Chop the 120 g dark chocolate, 60–70% cocoa solids, into small pieces. Crush 0.5 g food-grade dried rose petals finely.
Step 3
Melt the butter gently and let it become lukewarm. Whisk it with the sugar, then the beaten egg, milk and mashed banana. Mix flour, baking powder and rose separately, then fold them into the wet mixture only until combined.
Step 4
Fold in 90 g chocolate. Spread the batter evenly in the tin, then distribute the banana rounds and remaining 30 g chocolate over it. Press the toppings lightly into the surface.
Step 5
Bake for 35–40 minutes until the centre is set and a skewer inserted between chocolate pieces comes out without raw batter. If necessary continue for 5 minutes at a time; melted chocolate on the skewer should be checked by testing another spot.
Step 6
Cool in the tin for 20 minutes, lift onto a rack and cool another 25 minutes. Cut into sixteen squares; serve two per person.
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