Chocolate Raspberry Banana Cake
My husband loves my banana bread. However, I have made some modifications for a change such as textures moisture and puffiness. These include the changes of amount of vegetable oil, banana, sugar and eggs. I also reduce the amount of egg yolk to reduce the cholesterol. To make a health version of the banana bread, I finally am able to remove the sugar from the list.
I love chocolate flavor, but my husband doesn’t like. I don’t want to bake separately to please both our stomach, I tried this chocolate raspberry recipe. It turns out great as both of us really enjoy it. Here is the recipe. You can either pour the batter into cake pan or muffin tins.
Ingredients:
- 1 cup whole wheat flour
- 1 cup flax seed meal
- 1 cup almond meal
- 1 1/4 cup vegetable oil
- 1 1/2 cup Hershey chocolate powder
- 4 large organic egg white
- 2 large organic egg yolks
- 2 tbsp Cinnamon powder
- 2 tsp Valina extract
- 2 tsp baking powder
- 2 tsp baking soda
- 3 ripe medium banana
- 1 1/2 cup fresh raspberry
Preparations:
- Mix all the dry gradients together in a large bowl.
- Mix egg white, egg yolk, oil, Valina, banana together, beat at medium speed.
- Sift the dry mixture before adding into moisture mixture.
- Briefly beat for 3 mins at low speed.
- Toss the raspberry into the batter, and gentle mix the raspberry.
Baking Temperature and Time:
- Set the oven temperature at 360 Fahrenheit.
- Time depends on the baking tray. It runs from 30-40 mins.
Result:
This cake is very moisture and sweet. It is also very soft and puffy. After baking done, the kitchen smells very good with Valina smell.
Sounds amazing