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This banana cake recipe calls for three generous bananas.
The bananas were tossed in sweet caramel to keep them from losing their shape.
I added mashed bananas and chocolate to the batter.
It is of course delicious freshly baked, but it also tastes great the next day or later.
The dough becomes moist and delicious even after the next day.
▷Ingredients (15 cm dia.)
1-2 bananas
15 ml water
60g granulated sugar
15ml hot water
1-2 bananas
50 g unsalted butter
40 g light brown sugar
Pinch of salt
2 whole eggs
120 g cake flour
30 g ground almonds
5 g baking powder
60 g chopped chocolate or chocolate chips
▷How to make
1. Peel and cut 2 bananas into round slices. Grease a mold with butter and line it with the bananas. 2.
2. Add water and granulated sugar to a saucepan and scald the sugar over low heat. When it reaches a good color, remove from heat, add hot water and pour the caramel over the bananas while they are still hot.
3. Add the banana left over from step (1) to one banana and mash the pulp. Add melted unsalted butter, sugar, salt and whole egg.
4. Sift in flour, almond pudding, and baking powder, and mix until just a little flour remains.
5. Add chocolate chips or chopped chocolate and mix until powdery. Pour the batter over the bananas. 6.
6. Bake in a preheated oven at 170℃ for 40-45 minutes. After baking, remove the mold with a spatula and turn the dough over.
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I used an automatic translator, so I apologize if there are any mistakes.