1/3 cup (85 mL) vegetable oil
2 squares (60 g) semisweet chocolate
3/4 cup (190 ml) water
1/2 cup (125 ml) bananas, mashed
1 cup (250 ml) sugar
1 1/4 cup (315 mL) all-purpose flour
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) baking soda
1 tsp (5 ml) vanilla extract
2 Take an 8 inch square pan (20 cm) and to heat the oil and chocolate for 5 min at four.
3 For this time, mash bananas a bowl. Add water, vanilla and egg and mix.
4 In another bowl, mix together the dry ingredients.
5 After 5 minutes have elapsed, remove pan from oven and add remaining ingredients and prepared mix with a fork for 2 minutes, until uniform in consistency and creamy.
6 Return pan and bake for 35 minutes or until a toothpick inserted in center comes out on a grid to own.
7 Remove to cool.
8 Frosting: melt chocolate and peanut butter in double boiler, stir until well homogeneous.
9 Extend Warm.
10 Garnish still on the cake with chopped peanuts, if you want.
This cake is delicious hot and with a full glass of cold milk.
When I make this cake, it never stays more than 2 days.
Above all, there is no need to wash dishes after the recipe: just a mold when the cake is eaten.