torta di banana e cioccolato

This is not your average banana bread—meet my Torta di Banana, an Italian-inspired twist on the classic.

Moist and delicate, it’s studded with dark chocolate and crowned with slices of ripe banana caramelized in brown sugar. Baked in a springform pan and served like a proper cake, it’s a simple yet stunning treat that brings a little Italian charm to a beloved favorite.

Perfect with a cup of tea or coffee, it's made for slow mornings or sweet afternoon breaks.

Ingredients

• 3 large eggs, at room temperature

• 5 oz granulated sugar

• 4 fl oz vegetable oil

• 2 fl oz of milk

• 9 oz all-purpose flour

• 2 ripe bananas

• 4 oz dark chocolate chips or chunks

• 1 tbsp baking powder

• 1 tsp vanilla extract

• Pinch of salt

• 1 tsp brown sugar

  
  

Method

1. Preheat the oven to 350°F (180°C). Grease and flour a 9-inch springform pan.

2. Whip the eggs and sugar in a large bowl using a mixer until the mixture becomes light, fluffy, and pale.

3. While continuing to mix, slowly pour in the oil, followed by the milk and vanilla extract.

4. In a separate bowl, sift together the flour, baking powder, salt, and cinnamon. Gradually fold this dry mixture into the wet ingredients using a spatula until the batter is smooth.

5. Gently stir in the chocolate chips or chunks.

6. Pour the batter into the prepared cake pan and smooth the top.

7. Slice the bananas and arrange them on top of the batter in a circular pattern to cover the surface. Sprinkle the brown sugar over the bananas.

8. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean.

9. Let the cake cool slightly in the pan before gently removing it. Allow it to cool completely before serving.