My favorite banana cake

Ingredients for 1 servings:

• 3 small bananas, ripe (with peel approx. 250-300g together)
• 125 g margarine, soft / butter
• 250 g sugar
• 1 packet of vanilla sugar
• 1 ½ tsp cinnamon
• 2 tsp cocoa powder
• 1 pinch of salt
• 2 eggs
• 225 g flour
• 1 tsp baking powder
• 120 g whipped cream
• possibly cake icing
• possibly powdered sugar
• possibly cream
• 150 g flour
• 70 g sugar
• 1 packet of vanilla sugar
• 100 g margarine, cold / butter
• 30 g almonds, ground or hazelnuts

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

juicy, fluffy…incredibly delicious

Puree the bananas using a blender or food processor; the mixture should be smooth and free of large lumps (do not mash with a fork alone). Cream the softened margarine/butter until creamy, add the sugar, vanilla sugar, and salt, and continue stirring vigorously for about 2-3 minutes. Beat in the eggs. Stir in the banana milk. Mix the flour with the baking powder, cocoa, and cinnamon and stir in alternately with the cream. Pour the batter into a greased and floured (or lined with baking paper) 26cm springform pan and bake in a preheated oven at 180°C for 45-50 minutes. Do the toothpick test! Remove the cake from the pan immediately and let it cool. Decorate with powdered sugar, whipped cream, or chocolate glaze. For the crumble version: Blend the ingredients into fine crumbles. After 20 minutes of baking, remove the cake from the oven, sprinkle the crumbles on top, and finish baking! Remove the cake from the pan and let it cool. Serve with whipped cream.