In a sense and vice versa: banana cake with chocolate drippings
Top with a layer of caramelized bananas and below with a succulent and juicy cake with chunks of chocolate.
It is simple and very quick to prepare but you are going to eliminate it even faster.
And now that it's warming up, it's just perfect alongside vanilla ice cream
Monday, 16 May 2022, 08:20
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Chocolate and bananas - the perfect combination (Photo: Nimrod Saunders)
Chocolate and banana is probably one of the most successful combinations - both in pastries and ice cream.
A ripe banana can be very sweet, but if you pair it with quality dark chocolate, a wonderful and delicious balance is created.
Sometimes, between holidays, and between Saturday and Saturday, we feel like something sweet alongside coffee, that will not require too much effort and will be fun.
Bananas in our country are available most of the time and even when they are too ripe, they can be miraculously made.
This time we will go for a cake with a simple chocolate-banana flavor, which is prepared pretty quickly and finished even faster.
Along with the already warming weather one can easily justify the addition of ice cream on the side.
Such little treats, in flavors that bring back to childhood - it's always fun.
More on the same topic
Lemon and cheese pie without baking
To the full article
Inverted banana cake with chocolate
Recipe By: Meirav Shiner-Danchenko, Walla!
20 minutes work
60 minutes total
Easy to prepare
Diameter 24 cm
cakes and cookies
Festive look thanks to a simple coup trick (Photo: Nimrod Saunders)
To the bottom (which will become the top):
½ Brown sugar (80 g)
60 grams of soft butter
For the night:
½1 cups flour + spoon (220 g)
1 teaspoon baking powder
¼ A teaspoon of salt
120 grams of butter at room temperature
¾ White sugar (150 g)
2 tablespoons sour cream (60 g)
½ teaspoon vanilla extract
Crushed banana (100 g)
100 gourds of dark chocolate
For the conversion table, click here>
How to make an inverted banana cake with chocolate?
1 Preheat oven to 170 degrees.
2 In a small bowl, mix the flour, baking powder and salt.
3 In a mixer bowl with the whipping balloon, add the butter and sugar and beat to a paste-like texture.
Add in the sour cream and vanilla extract and beat for another minute.
4 Gradually add the eggs and continue to whisk until puffy and light overnight.
It is advisable to occasionally rake the bottom of the mixer with a spatula and make sure there is no precipitation that has not been mixed well.
Add the crushed banana and beat a little more until it is absorbed into the mixture.
5 Replace guitar guitar and add to the mixer bowl the dry ingredients we mixed (in two beats).
Mix until a smooth dough is obtained.
6 Put the chocolate drippings in a small bowl with a teaspoon of flour so that they do not sink into the baking and shake until they are all wrapped in a thin layer.
Add the stalactites to the batter in folding motions.
Assembling the cake:
Spread the soft butter in the bottom of a 24 cm diameter mold. Sprinkle the brown sugar on top, and place the bananas on top as they are sliced into circles (those who like can also be sliced in half and placed with the cut part down).
8 Pour the prepared batter over the bananas, flatten and shake slightly from side to side.
Place the round pan on top of the oven's baking pan and place in the center of the oven for 40 minutes.
9 Remove from the oven and transfer to a wooden board.
Refrigerate for about 5 minutes.
Turn the cake out onto a serving plate and serve hot along with ice cream or a cold drink.
Perfect in summer with vanilla ice cream or iced coffee.
Banana cake in a bowl and chocolate (Photo: Nimrod Saunders)
Can be stored in the refrigerator for up to five days.
In this case, you should warm the cake a little before serving again.
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