The perfect chocolate cake to accompany coffee or tea, and another great way to use up bananas that have lost their freshness, just like banana pancakes and banana ice cream. It keeps very well in the refrigerator wrapped in foil for up to two weeks.

This recipe makes a large amount of dough.
Ingredients

-120 grams of wheat flour
-120 grams of whole wheat flour
-30 grams of cocoa powder
-3 teaspoons of baking powder
-1 teaspoon salt
-3 ripe bananas
-100 grams brown cane sugar (can be replaced with regular sugar)
-100 grams regular white sugar
-3 eggs
-110 grams butter, room temperature
-125 ml sour cream (or yogurt)
-2 tsp vanilla extract (or 16 grams vanilla sugar)
-250 grams dark chocolate chips (or finely chopped dark chocolate)

Cooking time: 1 hour

1) Preheat the oven to 160 °C.

2) Grease the cake tins (I have one 30×10 and several muffin tins, but you can use two smaller tins (26×10)) with butter and sprinkle with flour. Shake off any excess.

3) In a deep bowl, mix both types of flour, baking powder, and salt.

4) Place the selected, broken bananas in the blender bowl. Blend until smooth and add two types of sugar and eggs. Add the eggs one at a time, continuing to blend the mixture.

5) Add the flour mixture in batches, continuing to beat. Add the butter, sour cream, vanilla extract, and cocoa. Beat well once more.

Beat everything well once again.

6) Add chocolate chips (or chopped chocolate pieces) to the dough and mix well with a spatula.

7) Place the dough in a baking pan (or pans).

Place in a preheated oven and bake for 40-60 minutes, depending on the size of the pan (the larger the pan, the longer the baking time). Insert a toothpick into the center; it should come out clean. Then the cake is ready.

8) Remove the finished cake from the oven and leave it in the pan for 10 minutes to cool.

Then remove from the mold and place on a wire rack (or simply on a clean plate) and leave to cool completely.

Enjoy your meal!