Whole-wheat banana cake

Ingredients for 1 servings:

• 120 g margarine
• 80 g cane sugar
• 1 pinch of salt
• 2 eggs
• 300 g banana(s), ripe, peeled, weighed
• 1 packet of baking powder
• 50 g cornstarch
• 1 tsp cinnamon
• 200 g wholemeal spelt flour
• 50 g Choco Chunks, dark chocolate
• some fat and flour for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

Weigh out all ingredients except the bananas and set them aside. Preheat the oven to 180°C (top and bottom heat). Grease a loaf pan and dust it lightly with flour. Beat the margarine with the sugar, salt, and eggs until fluffy. Peel the bananas and mash or puree them finely with a fork. Stir in the puree and gradually add the flour mixed with the baking powder, cornstarch, and cinnamon. Finally, stir in the chocolate pieces. Spread the batter evenly in the loaf pan. Bake the whole-wheat banana cake on the second rack from the bottom for about 50 minutes. Towards the end of the baking time, reduce the temperature to 150°C if the cake is getting too dark. Do a skewer test. Depending on the oven and the size of the pan, the baking time will be between 50 and 60 minutes. The cake tastes best the next day, as is usually the case with sponge cakes.