Cocoa banana cake with olive oil
Cocoa banana cake with olive oil

Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, cocoa banana cake with olive oil. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Cocoa banana cake with olive oil is one of the most well liked of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Cocoa banana cake with olive oil is something that I’ve loved my whole life.

Olive Oil Banana Cake with Cocoa & Coffee. When life gives you a bunch of heavily freckled, extremely mature bananas, there are a few This banana cake is vegan and still rises beautifully even without the usual addition of eggs. Pumpkin, Banana & Olive Oil Bundt Cake.

To get started with this recipe, we must prepare a few components. You can cook cocoa banana cake with olive oil using 9 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Cocoa banana cake with olive oil:
  1. Take 120 g all-purpose flower
  2. Get 45 g sugar
  3. Make ready 10 g cocoa powder
  4. Take 2 eggs
  5. Prepare 45 ml olive oil
  6. Prepare 2 bananas
  7. Make ready 8 g baking powder
  8. Take 2 tbsp milk
  9. Take Walnuts (additional for topping)

There are a number of benefits to sifting flour and other ingredients like cocoa ingredients If using olive oil, I recommend using pure olive oil for its milder flavor and higher smoking point. Lemon Olive Oil Cake with Blueberry CompoteYummly. View top rated Banana cake with olive oil recipes with ratings and reviews. This banana cake recipe is the best!

Steps to make Cocoa banana cake with olive oil:
  1. Preheat oven 180°C.
  2. Crash banana with whisk and mix with olive oil, sugar, milk, and eggs.
  3. Add flower, cocoa and baking powder.
  4. Put it into a pan and put some walnuts on top.
  5. Bake it about 30-40 minutes.

It's fluffy and moist, infused with banana flavor, and easy to make! I used unrefined coconut oil and can hardly taste it in the final product. Olive oil might lend an herbal note to the cake, if you're into that (I tested with California Olive Ranch's "Everyday" variety. I started putting olive oil in my banana bread several years ago, after making Melissa Clark's Lemony Olive Oil Banana Bread by way of Heidi Swanson. I liked it so much that I created this cranberry-pecan version.

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