I love the combination of chocolate and banana. This cake is soft, moist, fragrant and best serve chilled. Can be kept in the refrigerator for 3-5 days and still taste good and remain soft and moist all times.
If you like a more chocolatey cake, you may try out a similar recipe that I used to make my birthday cake in 2016. << Chocolate Banana Moist Sponge Cake aka Ogura Cake with Dark Chocolate Ganache Frosting >>
Recipe adapted from here.
1 tbsp Cocoa Powder 无糖可可粉 1汤匙
7. Reserve 2 tbsp of chocolate batter. Pour the remaining chocolate batter onto the first layer. Gently tap the cake tin on worktop to release trapped air.
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