Break open the eggs in a bowl and add the sugar in 2-3 batches. Use a hand mixer on a the strongest setting to whip. It should warm to skin temperature, thicken, and become glossy.
Microwave the milk for 20 seconds (warmed to skin temperature) and mix into the bowl. Use your hands to break the banana into small pieces and add. Blend well. Use ripe bananas, if possible. If not available, adjust the sweetness with sugar.
Combine the ○ ingredients and sift into the bowl. Use a wooden spatula to mix until no longer floury.
Pour into the pan and bake at 170 ℃ for 45 minutes at 500 W. Once it's cooled, cover in plastic wrap and let it sit for awhile.
This cake has a moderate sweetness. I use ripe bananas, but adjust the sweetness as you like ✿
Story Behind this Recipe
I bought pure cocoa for the first time in awhile, so I thought up an original recipe using it ♫♬
■ Blend the bananas to your desired texture; mix for a short time for larger pieces, and a longer time for smaller pieces. ■ If you don't have a round pan, a muffin pan or pound cake pan should also work. ■ Depending on the pan, you may want to coat it with butter or parchment paper. ■ The baking time may vary depending on your oven. Test it by inserting a toothpick. ■ It's moister and more delicious the day after baking. Be sure to wrap it in plastic wrap, or put it in a plastic bag to store it.