Banana cake

My "secret" to banana cake is - quite simply - to use more banana than the original recipe. If banana cake made with 1 banana is excellent, then banana cake made with 2 bananas must be even better - right?

Ingredients:
- 100 g (4 oz) shortening
- 2 dL (1 cup) flour
- 1 tsp baking powder
- 2 dL (1 cup) sugar
- 2 tsp vanilla sugar *
- 3 eggs
- 2 bananas (preferably well-ripened)
- 100 g (4 oz) dark chocolate

Melt the shortening and let it stand to cool off a bit. In a small bowl mix the flour and the baking powder. In a larger bowl whip the sugar, vanilla and eggs well (so it becomes a white foam). Now stir in the flour and the melted shortening in portions. Mash the bananas and mix them in the dough. Pour the dough in a bread pan that you have greased (e.g. with shortening) and floured - this makes it a lot easier to the cake out of the pan in one piece.

NB: Do NOT fill to the brim - the dough will rise during baking.

Bake at 175 C (350 F) for 55 minutes. Let it cool a little bit before flipping it out on a plate and covering with melted dark chocolate. The easiest way is to melt chocolate is in the microwave oven, but since I don't have one here I made the water bath as you can see in the photo.

Let it sit until the chocolate stiffens at least a little bit, but it will take hours before it becomes hard again at room temperature.

* see here.