Soft banana and cocoa pound cake…
My kids eat only homemade snacks and if by any chance I get a pack of packaged snacks, I just have to give it away, because I’m sure they would remain in the pantry forever…
The last snack I prepared was this banana and cocoa poundcake with an exceptional aroma, which I kneaded in a moment with the food processor and remained moist and fluffy for several days thanks to the addition of ricotta cheese in the dough.
I want to share this recipe with you, I’m sure you will like it and your children will like it very much too.
Ready? Let’s make it together!
Soft banana and cocoa poundcake: ingredients…
- 2 cupsflour (pastry flour)
- 1 cupsugar
- 3/4 cupricotta cheese (or greek yogurt)
- 1 cupolive oil
- 3 teaspoonsbaking powder
- 6 ouncesbananas
- 5 teaspoonsbitter cocoa powder
- 3eggs
- 1 teaspoonvanilla essence
Tools
- Plumcake mold
- Oven
- Kitchen Robot
Preparation
Pick up the banana, flour, sugar, cocoa and ricotta in the blender and knead for a few seconds.
Add the eggs, knead a couple of seconds and finish adding the oil, vanilla essence and baking powder.
Knead until you get a perfectly smooth and homogeneous mixture.
Pour everything in a mold covered with baking paper and bake in a static oven at 340º C for an hour.
Before pouring out the cake from the oven, stick it with a toothpick. If it’s dry, it’ll be cooked. Let it cool off and then take it out from the form.
Our dessert is ready, serve it warm or at room temperature and store the leftovers in a plastic bag for food. It will remain soft and moist for at least 4 days.
If you liked this recipe, check this one out: pumpkin and cocoa brioche bread.
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