Banana and Chocolate Cake
Healthy, because
Even smarter
Nutritional values
The banana-chocolate cake is not only simply made, but also convincingly delicious: the bananas make the cake nice and juicy and provide a pleasant sweetness. This saves added sugar. In addition, cocoa contains so-called catechins, which strengthen our immune system and prevent inflammation.
When buying bananas, pay attention to their ripeness: fresh from the supermarket, still slightly green and crunchy, they lack the necessary aroma. So rather reach for those with the brownish wilted skin. They convince with especially sweet flesh.
(Percentage of daily recommendation)
| Calorie | 6,018 cal. | (287 %) | ||
| Protein | 127 g | (130 %) | ||
| Fat | 372 g | (321 %) | ||
| Carbohydrates | 540 g | (360 %) | ||
| Sugar added | 281 g | (1,124 %) | ||
| Roughage | 65.3 g | (218 %) |
| Vitamin A | 2.9 mg | (363 %) | ||
| Vitamin D | 16 μg | (80 %) | ||
| Vitamin E | 36.7 mg | (306 %) | ||
| Vitamin K | 73 μg | (122 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 2.7 mg | (245 %) | ||
| Niacin | 41.3 mg | (344 %) | ||
| Vitamin B₆ | 3.2 mg | (229 %) | ||
| Folate | 525 μg | (175 %) | ||
| Pantothenic acid | 9.3 mg | (155 %) | ||
| Biotin | 144.7 μg | (322 %) | ||
| Vitamin B₁₂ | 10.4 μg | (347 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 9,615 mg | (240 %) | ||
| Calcium | 769 mg | (77 %) | ||
| Magnesium | 1,276 mg | (425 %) | ||
| Iron | 90.7 mg | (605 %) | ||
| Iodine | 83 μg | (42 %) | ||
| Zinc | 22.3 mg | (279 %) | ||
| Saturated fatty acids | 207.8 g | |||
| Uric acid | 449 mg | |||
| Cholesterol | 2,301 mg | |||
| Complete sugar | 412 g |
Ingredients
- Ingredients
- 250 grams butter
- 250 grams Dark chocolate
- 8 eggs
- 125 grams sugar
- 2 Tbsps Vanilla sugar
- 150 grams Pastry flour
- 2 tsps Baking powder
- 2 Tbsps cocoa powder
- 1 tsp cinnamon
- 50 grams ground almonds
- 4 Banana
- 4 Tbsps milk (as needed)
- 3 Tbsps cocoa powder (for dusting)
- 2 Tbsps lemon juice
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Line the baking pan with parchment paper.
Melt the butter and the coarsely chopped chocolate together in a hot water bath, then let cool slightly. Meanwhile, beat the eggs with the sugar and the vanilla sugar until fluffy. Gradually stir in the cooled chocolate mixture. Mix the flour with the baking powder, cocoa and cinnamon and sift over the mixture. Add the almonds and gently fold everything together. Peel 2 of the bananas, cut into small cubes and gently fold into the batter. Add a little milk to the cake batter if it is too stiff. Pour the mixture into the baking tin, smooth the surface and bake in the preheated oven for about 40 minutes. Check for doneness with a toothpick.
Remove the cake from the oven and let cool. Remove from the pan using the parchment paper. Cut the cake into pieces, sprinkle with cocoa powder and arrange on plates. Peel the two remaining bananas and cut into slices and immediately brush with lemon juice so they do not turn brown. Place 2-3 banana slices decoratively on each slice of cake and serve.
