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Banana and chocolate cake

By Chef Julio Torralba Valero


1 Qt Saladmaster Titanium Sauce Pan


1 Qt Sauce Pan

  • 2 ripe bananas
  • 40 g chia seeds or 2 eggs
  • 65 g of oat flakes
  • 10 g Cinnamon Ceylon (1 dessert spoon)
  • 15 g Coconut oil (1 tablespoon)
  • 15 g of yeast
  • 1 carrot
  • 100 g dark chocolate 92 %
  • Optional: 25 g whole cane sugar

2 Qt Sauce Pan

  • Use double of ingredients

28 cm Sauce Pan

  • Use triple of ingredients


  • If chia is used instead of eggs, mix 2 tablespoons of seeds (40 g) with triple the water and wait 30 minutes for gelatinization
  • In a bowl grate the carrot, bananas and very fine chocolate or with the cone 1 (reserve some chocolate for topping) if you are going to use sugar add it to the bowl
  • Add Cinnamon
  • Add a tablespoon of coconut oil
  • Include a tablespoon of yeast and stir
  • Add hydrated chia (or the 2 eggs)
  • Beat all ingredients until a homogeneous mass
  • Put a few drops of oil in the 1 Qt Saladmaster titanium Sauce Pan, with a silicone brush or with a kitchen paper, distribute the oil throughout the inner surface of the casserole
  • Sprinkle with a little flour sieved the casserole, it is not necessary to coat the entire surface with flour, it is a slight touch of flour
  • Pour the mixture into the 1 Qt Saladmaster titanium Sauce Pan
  • Cover and bring to the cooking plate the casserole
  • Put the fire to soft power (30%)
  • When you click intensely or notice with the hand that it is excessively hot (if we are not able to keep the hand touching the lid is excessively hot), lower the power to the minimum
  • Cook for 25 to 30 minutes
  • Open and unmold
  • Add chocolate chips on top, melt and spread
  • Cool in the refrigerator for at least 1 hour