1¼cupsSelf Rising Flour(175gms) (See below on how to make your own self rising flour)
¾ + 1cup tbspsSugar(175gms+1tbsp)
2Bananas– medium mashed (175gms)
½cupOil – (100ml)
¼cupCream cheese– softened
Preheat oven to 325°F. Grease a 9″x5″ loaf pan.
In a large bowl, mix sugar, flour, soda, cocoa and chocolate chips.
In a medium bowl, mash the bananas and stir in the whole egg plus 2 yolks. Next add the oil and milk.
Beat the egg whites until stiff. I used a whisk to beat the egg whites and I did what I could to get them stiff (bottom line, don’t sweat too much, cake turns out great even if the whites are somewhat stiff)
Add the banana mixture to the dry ingredients and stir in a quarter of the egg whites to loosen the mixture, then gently fold in the rest of the egg whites.
Gently pour the mixture into the prepared baking pan and bake for 55minutes – 1hour, or until a toothpick inserted in the center comes out clean.
Cool the cake in the pan in for 10 minutes before removing onto the wire rack to cool completely before icing or frosting.
For the icing: Using a hand mixer beat butter and cream cheese until combined. Add heavy cream and beat until fluffy. Slowly add the sugar and vanilla extract and beat until you get to pourable consistency. Use immediately or refrigerate it until ready to use.
Pour the icing over the cake. Using a veggie peeler, peel some chocolate curls on top for a fancy finish. Enjoy!!
To make your own 1 Cup of Self Rising Flour:
Combine the following:
All purpose flour – ¾cup
Baking powder – 1½tsp
Salt – ½tsp
To use all-purpose flour in this recipe: substitute with below ingredients. I did the math, so you don’t have to 🙂
All purpose flour – 1cup + 3tbsp
Baking powder – 2tsp
Salt – ¾tsp