Banana-chocolate cake
14. January 2014
I know, for a few weeks, my contributions are not too much. But I'm back with my family again in Indonesia, and we still have our new smell, baby, still in our hands. So, cooking, baking and shooting time is really not the case.)
Still, I managed to get something new on the kitchenette. It is another recipe that will help you to use over-ripened bananas. In addition, it is one of those "healthy" recipes, where you can use whole wheat or gluten-free flour with which the recipe works. Also fat is vegetable, specifically olive. I tested the cake and coconut oil and it's a very nice option. And the last alternative to unhealthy sugars is rice syrup. You buy it in healthy food stores. You can also try syrup from agave, corn, after all honey or maple syru. Recently, a friend advised me that he likes to use the syrup. When you experiment, adjust your sweetening, for example, rice syrup is not as sweet as maple syrup or honey.
15 minut
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0
porce
Postup
1.
Preheat the oven to 170 ° C by hot air. Prepare the baking tray by unloading the baking paper or by clearing and spraying it.
2.
In a smaller bowl, squeeze the banana fork and mix it with all other "wet" ingredients. So with eggs, oil, syrup, vanilla extracts, which can be replaced with genuine vanilla.
3.
In the second bowl, mix all the other, "dry" ingredients except chocolate and mix them. If you have table chocolate, knife it for approximately 0.5 cm large pieces.
4.
Blend the two mixes briefly, swallow 2/3 of the chocolate and pour the resulting dough and spread evenly on the plate. Evenly sprinkle the remaining 1/3 of the chocolate surface and take care of it in a warm oven for about 30 minutes. Test by pinching the spear to get out of the dough clean. Cake is best when it remains a bit sticky inside.
