Chocolate Banana Hen

Have the hen mold ready now so the batter can be poured in quickly later.

The smaller the cubes, the more evenly the banana is distributed in the batter and the less it will sink.

The butter should be really soft so the mixture becomes airy more quickly.

A brief mixing (or sifting) helps avoid cocoa lumps.

Don't stir for too long so the cake stays tender.

Work gently so the banana cubes remain as intact as possible.

Also grease corners and details of the mold thoroughly so the hen releases cleanly later.

Check with a skewer near the end: there should be only a little moist crumb clinging to it.

If you unmold too early, the hen may break more easily in delicate areas.

If it sticks, place the mold briefly on a slightly damp kitchen towel — this can help release it.