Cocoa

bananas, peeled (about 400 grams) • large egg • vegetable oil (about 60 ml) • vanilla extract (about 2.5 ml) • brown or white sugar (about 200 grams) • all-purpose flour (about 2 2/3 cups, 270 grams) • unsweetened cocoa powder (about 20–25 grams) • baking soda • ground cinnamon • salt (about 3 grams) • Dulce de leche

all-purpose flour (about 170 grams; you can use any flour you prefer) • plus 2 tablespoons sugar (about 225 grams; you can also use panela or your preferred sweetener) • unsweetened cocoa powder (about 35 grams) • baking soda • salt • vegetable oil (about 80 grams) • plus 1 tablespoon water, at room temperature (about 250 grams) • vanilla extract

all-purpose flour (240 grams) • eggs • vegetable oil (75 ml) • sugar (170 grams) • baking powder • milk (175 ml) • vanilla extract • sweetened condensed milk (180 ml) • evaporated milk (250 ml) • heavy cream (125 ml) • heavy cream (300 ml) • unsweetened cocoa powder •

flour (about 125 grams) • eggs • cocoa powder • brown sugar (about 100 grams) • vegetable oil (about 60 ml) • heavy cream (about 125 grams) • baking powder • vanilla extract • salt

all-purpose flour (about 250 grams) • ripe bananas • vegetable oil (about 120 ml) • brown sugar (about 67 grams) • baking soda • white vinegar or lemon juice • vanilla extract • ground cinnamon • ground ginger • unsweetened cocoa powder (about 25 grams)

dark warm coffee • oil • molasses • whole wheat flour • rye flour • bread flour • unsweetened cocoa powder • brown sugar • salt • dry yeast • optional 2 1/2 teaspoons caraway seeds