Banana Chocolate Loaf Cake With Whole Wheat Flour Recipe

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You will see how easy and simple it is to prepare this banana chocolate loaf cake with whole wheat flour recipe! A recipe to take advantage of the ripe fruit and obtain a whole wheat cake, much more nutritious as well as exquisite. And what, combined with chocolate, makes it a totally irresistible recipe!

The banana is a fruit that the more ripe it gets, its benefits and sweetness increase proportionally. Therefore, any recipe that is made with it, its sugar, product of its maturity, is considered in the proportions of the ingredients that are given in the recipe.

If you don’t have ripe bananas, you can still make this recipe with whatever you have at home. And while the recipe does not carry a large amount of sugar, its absence will be felt. For this reason, the solution is to add a little more sugar or sweetener according to preference.

Let’s talk about the recipe:

This banana chocolate loaf cake with whole wheat flour is easy to make, no experience required. The ingredients are simple and easily accessible in any store. But unlike other whole wheat loaf recipes, this one requires more time to prepare.

The preparation of this loaf cake consists of two parts and two doughs are made, one using ripe bananas and the other with chocolate. Which when put together in a non-homogeneous way, a whole wheat marbled style loaf cake is obtained. This means that visually the two parts of its elaboration are distinguished and differentiated.

The chocolate used is bitter to melt. Because it is needed to mix and integrate in the preparation in a smooth and uniform manner. Also, I used a bit of bitter cocoa to enhance its flavor and color. Although its use is totally optional, at the discretion of each one. It can also be made with just bitter cocoa, but it won’t be as tasty.

About Cooking:

To bake this whole wheat loaf cake you can use two small molds or a large one, always previously buttered and floured. The way to pour the preparation can be done in two ways; the first is to place a whole dough and then add the other on top (optionally you can mix a little with a toothpick). The second is to intersperse a little of the two preparations until it is complete.

Its cooking requires little time and like any whole grain recipe, if it is punctual, much better. In this way a moist and not dry loaf cake is obtained as a result. In addition, this is how all that characteristic moisture that fruit contributes to any recipe is used, and more of the whole wheat type.