How to make
Oven - 360°F (180°C);
Sponge cake mold, completely covered with paper - 9x3.5″ (22x9 cm)
The walnuts and chocolate are cut into large pieces with a knife. Set aside. In a bowl, mix the flour, baking powder and salt.
In a bowl, mash the bananas with a fork, they do not need to be pureed smoothly. Add the eggs and mix with a fork, add the sugar, milk, oil, vanilla, chocolate and walnuts, mixing after each addition of the products.
Mix the entire mixture with a fork until homogeneous. Add the flour in two portions, do not overmix, there may be lumps, it is not a problem.
Pour the mixture into the mold, smooth it out. Bake at 360°F (180°C) for about 40 minutes.
CHOCOLATE TOPPING
Heat the cream to a boiling point. Remove it from the heat and add the dark chocolate in pieces. Wait 1-2 minutes and then stir until completely melted and cool to room temperature.
Melt the white chocolate in a water bath, cool to room temperature.
Pour the cooled dark chocolate over the baked sponge cake, let it drip down the sides.
Wait 2-3 minutes and apply a thin stream of white chocolate vertically. Run a wooden skewer horizontally to create a pattern.
The chocolate and banana cake is very delicious.
