Moist Banana and Chocolate Cake


  • 2 ripe bananas, mashed
  • 2 eggs, beaten
  • 1 tsp vanilla extract
  • ¼ cup (20 g) butter, melted
  • ¼ cup (100 g) sugar
  • ¾ cup (120 g) whole wheat flour
  • 1 tsp baking soda
  • 1 pinch salt
  • ½ cup (40 g) walnuts, chopped
  • ½ cup (40 g) chocolate chips
  • Mash the bananas and add the beaten eggs with the vanilla. Beat.
  • Mix the sugar with the butter with a fork and add it to the banana mixture while beating.
  • Sift the flour with the salt and baking soda and add to the mixture, always beating.
  • Finally, add the nuts and chocolate, mix everything and pour into a greased mold that fits in the fryer. We recommend using the Instant Vortex Round Cake Pan.
  • On the Instant Vortex control panel, press Air Fry, set the time the time to 40 Minutes and the temperature to 300ºF (150ºC). Press Start.
  • When Add Food appears on the display, remove the basket and add the bowl with the cake. Put the basket back in the Instant Vortex.
  • Remove, unmold, sprinkle icing sugar on top and serve.
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