Chocolate banana cake from the mini rice cooker

Ingredients for 3 servings:

• 1 egg(s), size L
• 1 tbsp, heaped sugar
• 1 tsp vanilla sugar
• ½ pinch(s) of salt
• 1 tsp, heaped cocoa powder
• 1 tbsp oil, neutral
• 1 tbsp milk
• 1 banana(s), ripe, peeled approx. 90 – 100 g
• 3 tbsp flour
• 1 tbsp almond flour
• 1 tsp cream of tartar baking powder
• 33 g dark chocolate (approx. 2 bars)
• Margarine or butter for greasing

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Separate the egg and beat the egg white until stiff and set aside. Whisk the egg yolk with the sugar, vanilla sugar and salt. Add the cocoa, oil and milk and mix well. Mash the banana well with a fork on a plate and add it to the batter. Add the flour, almond flour and baking powder. (You can substitute regular flour for the almond flour if you don’t have it on hand.) Chop the dark chocolate into small pieces and stir in. Finally, carefully fold in the beaten egg whites with a tablespoon. Grease the pan and add the batter. Start the baking program for 50 minutes. Then remove the cake and turn it over using another plate. Return it to the pan and bake for another 10 minutes.