I grant you full permission to eat one of these healthy chocolate cakes for breakfast on the grounds that…
most of the butter and sugar were replaced with a heaping scoop of speckled mashed bananas.
Leaving a perfectly balanced and perfectly cute partner to your morning coffee or afternoon tea.
And wouldn’t they make a totally awesome gift or spring party favor?
Chocolate Banana Cake Pots
Recipe adapted from Betty Groff’s Chocolate Cake Recipe
1 cup granulated sugar
8 Tablespoons unsalted butter, softened
1 cup plain yogurt
1 cup mashed banana
1 tsp. salt
1 cup all-purpose flour
1 cup whole wheat flour
1 tsp. baking soda
1/2 cup cocoa powder
1/2 cup brewed coffee
2 tsp. vanilla extract
Before you start baking, wash and dry the terra-cotta planters and be sure to remove any stickers. Line the pots with parchment paper or lotus cup liners. The 3 1/2 inch planters are the closest size to standard cupcakes, but larger ones can be used, too.
Preheat over to 350 degrees.
1.Cream the butter and sugar together in a mixing bowl. Add in the eggs, one at a time until smooth and fluffy.Beat in the yogurt and bananas.
2.In a separate bowl, blend together the salt, flours, baking soda and cocoa powder.
3.Pour the butter-sugar mixture into the dry ingredients and beat well.
4.Beat in the coffee.
5. Pour the batter into terra cotta planters no more than 2/3rds full.
6. For 3 inch pots, bake 20-25 minutes or until toothpick inserted in center comes out clean. ( increase baking times for larger pots)