Mash the completely ripe bananas to a pulp. Add one egg.

Add brown sugar (90 g), a teaspoon of crushed cardamom, a teaspoon of cinnamon, carob powder or cocoa (4 tablespoons). Add milk and olive oil to the mixture. In a separate bowl, combine the sifted flour with soda. Gradually stir the loose mixture into the liquid mixture.

Cut the soft plums into smaller parts (add a spoonful of sugar to the more sour varieties). Mix with a teaspoon of corn starch.

Line a baking form (25 x 32 cm) with baking paper and fill it with dough. Arrange pieces of plums on top, sprinkle with pieces of chocolate and place in an oven heated to 180 °C. Bake for approximately 40 minutes, until the dough stops sticking when tested with a skewer.

Cut the baked cake only after it has cooled down.

TRY THIS: You can easily replace plums with other seasonal fruits (apricots, figs, peaches, ringlots, blueberries, etc.). The cake is fluffy and fragrant, with a consistency somewhere halfway between a a brownie, a sponge cake and a banana bread. It tastes great with vanilla ice cream.

🍽 9-12 pcs ⏱ 45 MIN

🛒 SHOPPING LIST: ☉ overripe bananas 230 g net (2-3 pcs.) ☉ egg 1 pc ☉ cane sugar 90 g ☉ cardamom 1 tsp ☉ ground cinnamon 1 tsp ☉ carob powder or cocoa 4 tbsp ☉ milk 200 ml ☉ olive oil 100 ml ☉ semolina type – flour 200 g ☉ baking soda 1.5 tbsp ☉ plums 280 g ☉ corn starch 1 tsp ☉ chocolate chips / chocolate 30 g