Caramelized Banana Chocolate Cake

Ingredients

For the Caramelized Bananas:

• 20 g (1 tablespoon) butter
• 20 g (1 tablespoon) sugar
• 2 ripe bananas (or plantains)

For the Cake Batter:

• 1 egg
• 50 g (¼ cup) sugar
• 8 g (1 teaspoon) vanilla sugar
• 50 ml (¼ cup) oil
• 100 ml (⅓ cup) milk
• 130 g (1 cup) wheat flour
• 20 g (2 tablespoons) cocoa powder
• 8 g (1 teaspoon) baking powder

Instructions

Caramelize the Bananas:

1. In a pan, melt 20 g of butter over medium-low heat. Add 20 g of sugar and stir until it begins to caramelize (about 2 minutes).
2. Peel and slice the 2 bananas (or plantains) into thin slices and add them to the pan. Cook for about 15-20 minutes until they are golden and soft, turning them halfway through. Once the bananas are caramelized, set them aside to cool slightly.

Prepare the Cake Batter:

1. In a large bowl, whisk together 1 egg, 50 g sugar, and 8 g vanilla sugar until well combined.
2. Add 50 ml oil and 100 ml milk to the mixture and stir until smooth.
3. Sift together 130 g wheat flour, 20 g cocoa powder, and 8 g baking powder. Gradually fold the dry ingredients into the wet ingredients until a smooth batter forms.

Assemble the Cake:

1. Preheat your oven to 350°F (180°C).
2. In a greased cake pan, layer the caramelized bananas evenly across the bottom.
3. Pour the cake batter over the bananas and smooth it out evenly.
4. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean.

Serve:

1. Allow the cake to cool for 10 minutes before transferring it to a wire rack to cool completely.
2. Serve warm or at room temperature. The caramelized bananas on the bottom will have created a delightful, sweet topping once flipped.