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Chocolate Banana Cake

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Submitted by jennyscraft

YIELD

16 servings

PREP

20 min

COOK

25 min

READY

80 min

Ingredients

5 5
SMALL SMALL BANANAS
3 86.7
1 237
CUP ML CAKE FLOUR
sifted
2 3E+1
TABLESPOONS ML MILK
¾ 177
CUP ML SUGAR
1 1
1 237
CUP ML CREME DE BANANA *

Directions

Butter two, 8 inch round pans.

Line them with wax paper, butter the paper and flour the pans.

Place two bananas and the milk in a electric blender or food processor.

Blend at low speed until homogenized.

Set aside.

In top of a double boiler, over hot, but not simmering water, melt the chocolate.

Set aside.

Preheat oven to 325℉ (160℃).

Beat egg whites with ½ cup sugar until peaks keep their shape.

Set aside.

Beat the yolks with the remaining ¼ cup sugar until thick and ribbonlike.

Fold the bananas and the chocolate into the beaten egg yolk.

Alternately, a third at a time, fold the beaten egg whites and the flour into the chocolate mixture.

Mix only until smooth.

Do not overmix.

Divide batter equally between the prepared pans and bake in the preheated, 325℉ (160℃) oven until a knife inserted into the centre comes out clean, about 25 minutes.

Cool two minutes in the pans, then gently invert on a cooling rack.

When cool, split each layer.

Peel and cut three banaas into ⅛ inch segments.

Place banana slices on the cream.

Assemble the cake with the cream and banana slices between layers.

Sprinkle the top with confectioners’ sugar.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 55g (1.9 oz)
Amount per Serving
Calories 115 11% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 5%
Sugars g
Protein 3g
Vitamin A 0% Vitamin C 5%
Calcium 1% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
 

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