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1
Line a pound cake mold with parchment paper.
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2
Leave the margarine, eggs and milk at room temperature.
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3
Combine the ingredients.
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4
Chop the bananas and put in a heat resistant dish.
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5
Microwave for 50 seconds~1 minute at 600W, then mash well with a fork.
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6
If you are using fully ripened bananas, you don't need to microwave in Step 3.
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7
Just mash with a fork.
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8
Put ingredients in a heat resistant bowl and microwave for 30~40 seconds at 600W.
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9
When the chocolate starts melting, mix with the milk really well and cool down the mixture slightly.
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10
Be careful not to let it boil over or heat too much!
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11
Preheat the oven to 400F/200C.
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12
Using a whisk, put softened margarine and sugar into a bowl, mix until white.
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13
Add eggs one at a time, whisking well between additions.
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14
Whisk until the mixture is creamy, then add mashed banana (Step 3).
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15
The mixture may separate as shown in this photo, but it's ok.
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16
Sift in the ingredients in 2~3 batches, mixing well between additions.
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17
Using a rubber spatula.
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18
Add dried fruits and mix together lightly.
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19
Add the chocolate mixture (Step 6) little by little, turning the bowl and mix with the rubber spatula from the bottom to blend.
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20
Do not over mix!
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21
Pour in the dough, drop the mold slightly onto a kitchen surface to remove air bubbles.
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22
Turn down the oven temperature to 350F/180C, bake for 50 minutes.
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23
Cover the cake with aluminum foil if it looks like it will burn.
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24
It's done if the bamboo skewer inserted in the cake comes out clean!
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25
Let it cool down on a cake cooling rack .
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26
This cake will taste even better if you leave it for half a day or overnight.
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27
Keep it in the fridge in the hot season .
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28
I used the Meiji Black chocolate.
