Vegan Banana Chocolate Cake - cooking recipe

Ingredients

WET INGREDIENTS
6 tablespoons vegetable oil or 75 g vegetable oil
3 ounces chocolate pieces (optional) or 85 g chocolate pieces (optional)
1/4 - 1/2 cup brown sugar (depending on whether you want it medium sweet or sweet, i use 30g for semi-sweet) or 50 -100 g brown sugar (depending on whether you want it medium sweet or sweet, i use 30g for semi-sweet)
3 5 small bananas (mashed with fork or processor) or 450 g bananas (mashed with fork or processor)
DRY INGREDIENTS
2 cups flour (can be replaced by half Whole Wheat Flour and half oatmeal powder) or 235 g flour (can be replaced by half Whole Wheat Flour and half oatmeal powder)
3 teaspoons baking powder
1/8 teaspoon salt
1/2 teaspoon ground cinnamon (optionally doubled)
1/4 teaspoon ground nutmeg (optionally doubled)
1/8 teaspoon ground cloves (optionally doubled)
3/4 cup coarsely chopped mixed nuts (optional) or 100 g mixed nuts (optional)
3/4 cup raisins (optional) or 100 g dried fruits (optional)

Preparation

Preheat oven to 180\u00b0c or 375\u00b0F.
Put oil, chocolate, and sugar in a medium pot and stir over small fire until just melted.
Remove pan from fire. Add nuts and raisins then mashed banana to lower the temperture.
Combine all DRY ingredients and stir into the pot.
Bake appx. 25 minutes for cupcakes, and appx. 50 minutes for loaves depending on the size of your pans. Watch out for color and check for doneness by sticking in a wooden stick, should come out dry.
Tip: If the color is already golden brown but the cake is still wet, cover with foil and continue baking.