Banana cake with caramelized bananas and chocolate – A recipe for a deliciously spongy banana cake with caramelized bananas and chocolate.
This cake stays spongy and moist for 3-4 days, and it’s a great cake to bake the day before serving.
Ingredients
Caramelized bananas
50 g butter
2 store overripe bananas, diced
50 g brown sugar
1 tsp. cinnamon
Banana cake
100 g butter
4 eggs
125 g cane sugar
50 g brown sugar
175 g all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
100 g dark chocolate, chopped
Topping
75 g dark chocolate, chopped
75 g milk chocolate, chopped
Approach
Caramelized bananas
Melt the butter in a saucepan over a medium heat. Add the diced bananas and fry them in the butter. Add the brown sugar and cinnamon. Let the sugar melt and caramelize. Add the cinnamon and mix. Remove the pan from the heat and allow the bananas to cool.
Banana cake
Heat the oven to 180 C convection.
Melt the butter and let it cool. Beat the eggs, the cane sugar, and the brown sugar until light and fluffy. Mix the flour, baking powder, and salt together and stir it into the batter. Add the caramelized bananas, the butter, and the chopped chocolate and stir. Line a springform 23 cm in diameter with baking paper at the bottom and grease it with butter on the sides. Bake the banana cake for 45-50 minutes. Sprinkle the two kinds of chopped chocolate on the hot cake and spread it around once the chocolate has melted. Refrigerate the cake so the chocolate sets. Then release the cold cake from the form and serve. Enjoy!
