Cake Step by Step

🍫🍌 BANANA CHOCOLATE SWIRL CAKE

soft, moist & bakery-style 🤤

rich chocolate ribbons 🍫
sweet banana flavor 🍌

Ingredients

🍌 3 ripe bananas, mashed
🌾 250 g flour
🍬 170 g sugar
🧈 120 g softened butter
🥚 3 eggs
🥛 120 ml milk
🧁 2 tsp baking powder
🌼 1 tsp vanilla extract
🧂 pinch of salt

For the Chocolate Swirl

🍫 120 g chocolate spread

Procedure

Cream butter and sugar until fluffy.

Add eggs one at a time.

Mix in mashed bananas, milk and vanilla.

Combine flour, baking powder and salt.

Fold dry ingredients into the batter.

Spread half the batter into a greased baking pan.

Drop spoonfuls of chocolate spread over the batter.

Add the remaining batter.

Drop the remaining chocolate spread on top.

Swirl gently with a knife.

Bake at 175°C for 40–45 minutes.

Cool completely.

Slice and serve.

🍓🍫 STRAWBERRY CHOCOLATE CHIP LOAF

soft, moist & bakery-style 🤤

juicy strawberry bites 🍓
melty chocolate chips 🍫

Ingredients

🌾 250 g flour
🍬 170 g sugar
🧈 120 g softened butter
🥚 3 eggs
🥛 120 ml milk
🧁 2 tsp baking powder
🍓 180 g diced strawberries
🍫 120 g chocolate chips
🌼 1 tsp vanilla extract
🧂 pinch of salt

Procedure

Cream butter and sugar until fluffy.

Add eggs one at a time.

Mix in milk and vanilla.

Combine flour, baking powder and salt.

Fold dry ingredients into the batter.

Add strawberries and chocolate chips.

Pour into a loaf pan.

Sprinkle a few extra chocolate chips on top.

Bake at 175°C for 50–55 minutes.

Cool completely.

Slice and serve.

🍮🍌 BANANA CARAMEL PUDDING CAKE

soft, rich & bakery-style 🤤

gooey caramel layer 🍮
sweet banana flavor 🍌

Ingredients

🍌 3 ripe bananas, mashed
🌾 220 g flour
🍬 150 g sugar
🧈 100 g melted butter
🥚 2 eggs
🥛 120 ml milk
🧁 2 tsp baking powder
🌼 1 tsp vanilla extract
🧂 pinch of salt

For the Caramel

🍬 120 g sugar
💧 3 tbsp water

Procedure

Cook sugar and water until golden caramel forms.

Pour caramel into a greased baking dish.

Mix bananas, butter, eggs, milk and vanilla.

Combine flour, sugar, baking powder and salt.

Mix wet and dry ingredients until smooth.

Pour batter over the caramel.

Bake at 175°C for 40–45 minutes.

Cool for 10 minutes.

Invert onto a serving plate.

Slice and serve.