If you are a fan of unusual experiments, then recipes for chocolate cakes with bananas are just for you! Such pastries will undoubtedly appeal to those with a true sweet tooth, because these products are completely without any “sourness.” That's why many people recommend taking a piece chocolate cake with a banana, serve tea with a few slices of lemon, or a glass of orange or grapefruit juice.
This lightweight chocolate cake is butter-free, uses bananas and... applesauce to keep it moist, and has only correct amount chocolate to make him feel like an indulgent treat. It's okay to indulge a little every now and then, but it's lightened up enough that you won't feel terrible eating it. Instead of butter, there are bananas and apples which make this cake tender and moist. Cocoa and semi-sweet chocolate chips make it decadent without being too sweet like a regular frosted chocolate cake.
Chocolate Banana Sponge Cake Recipes
French banana cake in chocolate glaze
Ingredients:
ready-made sponge cake – 400 g, whipped cream with sugar – 500 g, bananas – 600 g, strawberry jam – 100 g; for glaze: – 110 g, melted butter – 40 g.
Preparation:
Cut the finished baked biscuit in half lengthwise. Lubricate the lower part strawberry jam and spread the peeled banana halves over its entire surface. Place the whipped cream with powdered sugar on the bananas and cover with the other half of the sponge cake.
Delicate chocolate-banana cake with sour cream cream - “Curly”
The great thing about this banana cake is that it takes a breather in a jiffy. The hardest part is waiting for it to bake in the oven. 
Chocolate cake brings back many happy memories from my childhood. Once up, my sister and I will place our chocolate cake in a bowl, pour milk on it, and then eat it. If only life was as complicated as choosing a chocolate cake with or without milk. 
If anything, this pie is so good that you might make an excuse to eat it for breakfast.
Brush the surface of the cake and sides with whipped cream, then pour over chocolate icing, and when it hardens, release the remaining cream in the form of a pattern.
Serve chocolate banana cake immediately after cooking.
Preparing chocolate glaze. Break the chocolate into pieces and together with melted butter melt in a water bath. Cool the glaze, stirring it all the time, heat it again to 37°C and only then use it to apply to the cake.
Prepare for the cream
Amber is a wife and mother who loves to eat her dessert first! You can halve the recipe if you like. Instructions: Preheat oven to 350 degrees Fahrenheit. Place flour, sugar, cocoa powder, baking soda and salt into a bowl, whisking to combine. Add butter and sour cream, mix well. Slowly add water while whisking. Add eggs one at a time until combined. Divide the batter between three 8cm pans and bake in the oven for 30 minutes until a toothpick inserted into the center comes out clean.
If the glaze is heated above 37°C, it loses color (becomes grey).
Chocolate banana cake
Ingredients:
- For the test: 120 g white chocolate (bar), 250 g flour, 50 g sugar, 10 g dry yeast, 4 eggs, 120 – 130 g butter, 130 ml milk
- For filling: 300 – 400 g bananas
- For the syrup: 150 g powdered sugar, 30 g butter
Preparation:
Cool the cakes to room temperature. Set it over a small saucepan with an inch of boiling water. Heat, whisking frequently, until mixture reaches 160 degrees F. Transfer to the bowl of a standing mixer. Beat on medium level with pan attached until meringue reaches stiff peaks and cools to room temperature. Slowly add the oil, a tablespoon or two at a time. The meringue will deflate a little and your frosting will look dull, but persevere and add the rest of the butter, it will come together.
To prepare the dough, mix the butter and sugar, cut into pieces, stirring, add the yolks and melt in a water bath White chocolate. In a separate bowl, dissolve yeast in milk, add flour, mix thoroughly. Mix the dough and chocolate-cream mixture, add the whipped whites and knead the dough. Place 2/3 of the dough in a springform pan, greased and sprinkled with flour, add a layer of thinly sliced bananas, and place the rest of the dough on top. Bake in an oven heated to 170°C (check readiness with a wooden stick). Grind powdered sugar with butter, stir and heat (do not boil).
Once frosted, glaze, add vanilla seeds and mix for another minute. To assemble: combine chopped banana with lemon juice, this will slow down the browning process. Place the first layer of cake on a cake stand or plate. Place a thin layer of frosting on top followed by a layer of banana. Frost the bottom of the second cake layer and carefully place on top of the bananas. Repeat with frosting, bananas and third layer of cake. Once you have assembled all the layers, cut off the entire cake. Frost and garnish as desired, then slice and serve.
As shown in the photo, the chocolate cake with bananas needs to be soaked in syrup:
Cookie cake with banana and chocolate
This cake is the result of two people each asking me to make their favorite dessert - one banana bread, the other chocolate cake, but only having enough time to make it. Combining these two flavors into one pie was a no-brainer.
My recipe for one of my fruit loving friends' favorite mugs. There are a lot of bananas, more than most traditional recipes but it's not dense at all and is actually super fluffy. A few small changes to my recipe banana bread resulted in a super-powerful and light texture, which is why it ended up being called cake rather than bread.
Ingredients:
300 g biscuits 250–500 ml fruit syrup 650 g bananas 80 g caster sugar 250 ml cream 250 g chocolate
Cooking method:
Soak the finished cookies in fruit syrup and place them in an even layer on a flat dish. Mash the bananas until a homogeneous jelly-like mass is formed. Combine this mass with powdered sugar and mix thoroughly. Then place on the first layer of cookies banana filling, place another layer of cookies on top of it, and so on. Press the finished cake lightly so that the filling is distributed evenly.
Be sure to use very ripe bananas. The purer they are, the sweeter and better they are for baking. If you like, you can replace some of the granulated sugar with fresh or dark brown sugar. You can also stir in some chopped walnuts or pecans.
The best part of this cake, however, is that it is so moist that you can enjoy it for days! Moist and rich, this cake is a chocolate version of my favorite banana bread recipe. In a medium bowl, sift together flour, cocoa powder, baking soda, salt and cinnamon. In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 2 to 3 minutes until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the mashed bananas and vanilla extract and beat until combined. Reduce mixer to low speed and add half of the dry ingredients, beating until combined. Add sour cream and beat until combined. Add the other half of the dry ingredients and process until combined. Don't over mix - the less you mix, the lighter the cake will be. Let the cake cool on the wire for 10 minutes, then remove it from the pan and let it cool completely.
- Oil a 9×5-inch pan.
- Set aside.
- If necessary, clean the sides and bottom of the bowl.
Combine the chilled cream with powdered sugar and whip into a strong foam. Add a little to them vanilla sugar and mix gently. Place the resulting foam on the cake using a culinary syringe. Chocolate bar grate. Decorate the top of the cake with banana slices and sprinkle with grated chocolate. Place the finished cake in the refrigerator before serving.
Alternatively, freeze the cake for up to 2 months. Thaw on the counter, still covered, or overnight in the refrigerator. Say hello to one of the easiest and most delicious banana cakes you will ever come across. In addition to tons amazing recipes dinner, the selection of desserts in the book is fantastic. Turns out it's amazing!
Easy banana cakes have to be one of life's simple pleasures, right? They are so cozy and always delicious, never dry and always moist, and when do you throw in the chocolate and freeze? If you need light dessert sure to please, bake this light chocolate banana pie and don't forget to freeze the chocolate cream cheese- this is divine!
Here you can see photos for the recipes for chocolate cakes with bananas presented above:
Cake with chocolate gingerbread and bananas “Diamonds of Tears”
Chocolate banana cake with chocolate cheese Frost
This easy chocolate banana cake is quick to make, extremely moist, and filled with tons of banana flavor. Drink with chocolate cream frosting!
For ice cream with chocolate cream
Using an electric mixer, beat the butter, sugars, eggs and vanilla on medium speed until smooth and creamy, 2 to 3 minutes. Reduce mixer speed to low, add one-third of the flour mixture and mix quickly. Add half the chopped banana and stir again. Add half of the remaining flour mixture and stir briefly, then add the remaining mashed banana and remaining flour mixture. Use a rubber spatula to complete mixing. Do not mix the mixture with a mixer! Spread the batter into an even layer and bake for 20 to 30 minutes until a toothpick inserted 1 inch from the edge of the pan comes out clean. Place cake on a wire rack to cool to slightly warm or room temperature. Make Freeze: Using an electric mixer, beat powdered sugar, butter, cream cheese, heavy cream, cocoa powder and salt on low speed until combined, then increase speed to medium and beat until light and fluffy, 1 to 2 minutes, stop to scrape the bowl once or twice. Spread frosting over cake and serve. The cake can be stored, covered with plastic wrap, at room temperature for 3 days. Next add the peeled bananas, broken into chunks and stir until incorporated, then add the vanilla. When the cake is done, the tester will be released more or less clean. Leave to cool before unpacking the cake. Combine rum, water, golden or corn syrup and sugar in a small saucepan, stirring to dissolve before placing over low heat. Add the finely chopped chocolate to the pan, swirling until it is covered with the hot liquid. Let melt for a few minutes, then whisk to combine; It thickens quickly and becomes smooth and shiny. Pour evenly over the cooled cake, let it drip down the sides, using a spatula to lighten it as needed, and then immediately cover as little or as generously as you like with your chosen sprinkles - or you can leave the shiny chocolate top like that. as it is.- Make the cake: Preheat oven to 350 degrees Fahrenheit.
- Spray a 9×9-inch nonstick baking pan.
- In a small bowl, whisk together flour, cocoa powder, baking powder and salt.
- Add sugar and cream together.
- Or use a stick blender or, indeed, a wooden spoon and elbow grease!
- Note - the mixture will look like a curdled mess, but don't panic.
- Don't move when it's heated.
- Let it come to a boil and then remove it from the heat.
Ingredients:
- 250 g margarine, 5 eggs, 200 g chocolate gingerbread, 1 glass of nuts, 1 glass of sugar, 1 glass of milk, baking soda, white wine, jam.
- For filling: 350 g butter, 40 g cocoa, 1 glass sugar, 1 glass water, 4 eggs, 2 tbsp. l. cognac
- For cream: 2 eggs, 1 liter of milk, 3 bananas, 3 bags of gelatin, 13 g of raisins, 10 g of sugar, lemon zest.
Cooking method:
This is wonderful, wet cake, which is sometimes difficult to achieve without gluten-free flour! My friend Sarah made this recipe when she was looking for gluten-free, dairy-free, egg-free. It's also very easy to make the nut free - just use rice milk instead of rice-almonds, as well as grape or light blond olive oil instead of macadamia oil.
For nut icing, simply use coconut cream instead of almond milk mixed with chocolate and dates. Perfect for birthday cakes and cupcakes! Weigh all ingredients into Thermomix and mix at speed 5-6 for 20 seconds, using a spatula to help if necessary. Pour into two round cake tins or one large rigid tin, well greased or lined with baking paper. Or you can bake in muffin tins for 15-20 minutes. . The icing in the photos is made from raw dates, dairy-free dark chocolate and almond milk.
To prepare the “Diamonds of Tears” chocolate gingerbread and banana cake, beat the margarine with sugar, adding the yolks. Add grated gingerbread, milk, nuts and soda to the mixture. Mix everything thoroughly and carefully add the whipped whites. Place the dough in a preheated oven and bake. Cut the cooled cake into three layers. Grease the bottom layer with jam, the middle layer with filling. Before lubricating the layers, sprinkle with wine. Grease the top layer with cream. Decorate with cake crumbs, chopped nuts, grated shortbread cookies. Using a pastry bag, squeeze out the cream, forming leaves, tears and pyramids.
For filling sugar syrup add to beaten eggs and butter. While stirring, pour in cognac.
For the cream, beat the eggs and add them to the sweetened milk, add diced bananas, finely chopped zest, raisins, prepared gelatin and cook in a water bath.
Chocolate cake with bananas and sour cream: recipe for multicooker
Ingredients:
for biscuit:
- milk - 1 glass
- sugar - 1 glass
- vegetable oil - 0.5 cups
- - 4 tbsp. spoons
- flour - 1.5 cups
- eggs - 3 pcs.
- baking powder 1 tbsp. spoon
- vanillin - 1 g
- (200 ml glass)
for cream:
- sour cream - 400-500 g (25%-30% fat content)
- sugar - 1 glass
- bananas
Preparation:
Biscuit
Beat the eggs with sugar into a fluffy white mass (beat with a mixer for about 7 - 10 minutes). Then pour in vegetable oil and milk. Mix everything. When it is all mixed, add flour, baking powder and cocoa powder (it is advisable to initially mix all the bulk ingredients in a cup). Knead the dough.
Grease the multicooker bowl with any oil and pour in the dough. Bake chocolate sponge cake in a multicooker in the “baking” mode for 60+20 minutes (80 minutes in total). Do not turn the biscuit over.
Carefully remove the finished chocolate cake from the multicooker and cool.
Then carefully cut off the top with a wide knife or fishing line. We take out the entire crumb, leaving the walls and bottom of the biscuit intact. Some of the biscuit crumbs can be set aside to decorate the cake; we will mix the rest of the crumbs with the cream.
Cream
For the cream, beat sour cream with sugar or powdered sugar, set aside a little cream (about a glass), and add to the rest biscuit crumbs and banana pieces. Mix well.
Fill the prepared biscuit “box” with the resulting mass. Cover the chocolate cake with bananas, prepared in a slow cooker, with the cut part of the sponge cake and press lightly.
Grease the top and sides of the cake with the cream you left earlier and decorate the cake with sponge cake crumbs.
Place the finished chocolate cake with bananas and sour cream in the refrigerator for two to three hours. The cake is easy to prepare, well soaked and very tasty!
Chocolate cake with condensed milk and bananas “Polyus”
Required:
- for buttercream: 150 g butter, 3 tbsp. l. condensed milk, 0/3 cup powdered sugar, 0/5 tsp. vanilla sugar, 1/4 tsp. cognac, 1/4 jar canned pineapples, 1 banana.
- For protein cream: 2.5 tbsp. l. sugar, 1 egg white, 1 – 2 drops of citric acid solution.
- For chocolate fudge: 6 tbsp. l. sugar, 1 - 2 drops of vinegar, 1 tsp. cocoa powder and butter. For dough: 6 raw eggs, 2/3 cups flour and sugar, 1 tbsp. l. fruit jam for greasing the cakes.
Preparation:
First, to prepare the “Polyus” chocolate cake with condensed milk and bananas, you need to make butter cream: beat the butter with a mixer; Gradually adding sugar and milk, beat the mixture for another 10 minutes. At the end add vanilla sugar and cognac. Then divide the cream into 2 parts. Place chopped pineapple in one and banana in the other.
Then cook protein cream: sugar in a ratio of 4:1 to water, cook until thick syrup. Beat the cooled egg white, gradually pouring hot syrup and citric acid in a thin stream.
Now prepare the fudge: boil sugar and water in a ratio of 3:1 and add vinegar. Cool and, while whisking with a mixer, gradually add butter and cocoa.
And finally, prepare the dough: beat the eggs and sugar until the volume increases 2-3 times, then add flour in several additions.
Pour the dough into the mold and bake in an oven preheated to 205 - 225° for 40 - 45 minutes.
Cut the hot biscuit into 3 layers and let cool. Grease the bottom layer with banana cream, soak the middle layer pineapple syrup and grease with pineapple cream, and cover the top with jam and chocolate fudge.
Decorate the surface and sides of the chocolate cake with condensed milk and bananas with protein cream squeezed out of a pastry syringe.
Recipe chocolate nut cake with banana and glaze
Ingredients:
- For the dough: 8 eggs, 4 egg yolks, 500 g sugar, 500 g potato flour, 200 g peeled and chopped kernels walnuts, 1 tbsp. l. chopped sweet almonds, 10 g margarine.
- For glaze: 100 g grated milk chocolate, 3 tbsp. l. Sahara.
- For decoration: 2 bananas.
Cooking method:
To prepare chocolate nut cake with banana, grind eggs with sugar, add potato flour, stir, put walnuts and almonds. Divide the dough into 2 equal parts, bake the cakes in molds greased with margarine, and cool.
To prepare the glaze, mix chocolate with sugar, add 4 tbsp. l. water and cook, stirring, in a water bath until the mixture thickens.
Place one layer of the future cake with banana and chocolate on a plate, brush with half of the prepared glaze, and cover with the second layer. Spread the remaining glaze on top.
Wash and peel oranges and bananas. Cut oranges into slices, bananas into slices. Place the cake in a cool place for 2 hours, then decorate with banana slices and orange slices.
Chocolate sponge cake with banana and nuts
Ingredients:
180 g caster sugar 180 g butter 5 eggs 300 g bananas 50 g chocolate 120 g nuts 180 g flour 100 ml banana syrup or liqueur
For fondant:
200 g caster sugar 25 ml boiling water 50 ml banana liqueur or rum 10 g vegetable oil
Cooking method:
Sugar, egg yolks, beat the butter and grated bananas into a foam, add, stirring continuously, one egg at a time, then knead the grated chocolate, nuts and flour. Ready dough For the banana, chocolate and nut cake, place on a greased and floured baking sheet or pan and place in a moderately preheated oven to bake. Cool the cake with banana and chocolate prepared according to this recipe, sprinkle with banana syrup or rum and glaze with fondant: dissolve the sugar in hot water, add rum or banana liqueur, vegetable oil. Grind the mixture until it forms thick mass and the appearance of shine on its surface.
Chocolate and bananas are exotic sweets for our cuisine. However, the housewives fell in love with them for a long time and seriously. It’s not easy to combine two such dissimilar products; don’t cover bananas with chocolate! Well, what if the task is to prepare a cake?
Chocolate banana cake - general cooking principles
Chocolate banana cakes can be prepared using or without baking. In the first case, desserts are formed from sponge cakes, which are baked with the addition of cocoa or dark chocolate. In prefabricated cakes prepared without baking, the cake layers are formed from gingerbread or cookies.
To coat the cakes, prepare delicate, thin creams using cream, sour cream, regular pasteurized or whole condensed milk. They soak the cakes well and emphasize the delicate banana flavor.
Layer the cakes with bananas, cutting the fruits into thin slices. They are mashed into puree, after which they are added to the dough or cream. It all depends on the dessert recipe.
For the layer, it is better to take moderately ripe, or even slightly unripe bananas. It is advisable to add puree from overripe fruit to the dough.
You can decorate cakes at your own discretion. Most often, the formed dessert is covered with chocolate glaze, sprinkled with fine chocolate chips or coat well with the main cream.
Recipe for a delicate chocolate banana cake with condensed milk cream
Ingredients:
White flour with high content gluten - a full glass;
180 gr. "Creamy" margarine;
Three eggs, large, fresh;
A glass of white sugar;
A teaspoon of cocoa powder;
Dough ripper - 1 tsp.
Can of condensed milk, whole;
100 gr. 72% dark chocolate bar;
Three small bananas.
Cooking method:
1. Using a mixer, beat eggs with sugar until fluffy white foam is obtained.
2. Take the margarine out of the pack and melt it in a microwave oven while heating. You can dissolve butterfat using a water bath.
3. Combine the melted, well-cooled margarine with the prepared egg mass and stir. Add cocoa powder, baking powder and mix again. To prevent cocoa from forming lumps, sift it directly into the mixture through a strainer.
4. Add all the flour in small parts, stirring with a whisk each time. If it gets into lumps, break them up by lightly whisking.
5. Cover the inside of a round, twenty-centimeter shape with butter or margarine. Dust it well with flour or semolina. If using semolina, turn the container over and shake it slightly to remove excess.
6. Pour all the dough into the prepared pan and bake for 40 minutes in a hot oven. Cool the finished biscuit directly in the mold.
7. Break the chocolate bar into squares, place in a saucepan and heat in a water bath. When completely melted, set aside and pour in condensed milk, stir. Add a banana grated with a fine grater or crushed in a blender, beat and cool well.
8. Cut the cooled cake in half with a sharp narrow knife. If the top part turns out to be convex, cut it off and crumble the crumb into crumbs.
9. Place the bottom half of the cake on a flat dish and grease it generously chocolate banana cream. Place thin sliced banana rings on top of the creamy layer. Do not pack tightly, leave gaps of about half a centimeter.
10. Cover everything with the top cake, grease the sides and surface of the cake with cream and cool for at least two hours in the refrigerator.
11. If you want to decorate such a cake, this should be done only after the surface has hardened well.
Delicate chocolate-banana cake with sour cream cream - “Curly”
Ingredients:
Three eggs;
A teaspoon of unburnt instant coffee;
200 gr. high-quality wheat flour;
Two spoons of natural cocoa powder without sugar;
Sugar - 200 gr.;
100 ml low-fat milk;
10 gr. vanilla, crystalline sugar;
Butter, 82%, butter - 90 gr.;
A small standard packet of baking powder for making dough.
For cream:
Half a liter of fat, not less than 30%, sour cream;
Two large bananas;
Four spoons of white sugar.
Cooking method:
1. Place a saucepan with milk over moderate heat. Add coffee and heat, stirring, until it is completely dissolved. Using a water bath, dissolve a piece of butter and cool.
2. Break eggs into sugar, add vanillin. Beat with a whisk or mixer at low speed until the mixture is smooth and white.
3. Pour in the cooled milk, melted butter and go through it again with a mixer or whisk.
4. Mix flour with cocoa and baking powder, sift at least twice through a sieve and add to liquid basis, whisk.
5. Rub the inner surface of the mold with soft butter, sprinkle with cocoa.
6. Pour batter into the prepared container and bake at optimal temperature exactly 180 degrees.
7. After about 40 minutes, check the sponge cake. Pierce it in the center with a wooden skewer; if the stick is almost dry after this, you can take it out. Ready-made sponge cake Carefully remove from pan and cool on a wire rack.
8. Cut the cooled workpiece, forming three cakes of equal thickness if possible. Cut the top into cubes up to one and a half centimeters in size.
9. Beat sour cream with sugar, you can add a few vanillin crystals for flavor. Cut the bananas into thin rings.
10. To better soak the bottom cake, cover the dish in which you will form the cake with a thick layer of cream and place the cake directly on top of it. Cover with cream, place bananas on top and cover with the middle cake layer. Coat its surface generously with cream, and place banana rings on it.
11. Place the crushed biscuit in a wide bowl, add the remaining cream, mix. Arrange cubes coated with cream randomly over the banana layer, pour warmed chocolate over the top of the cake and leave to soak in the refrigerator for three hours.
Super Easy Chocolate Banana Gingerbread Cake Recipe (No Bake)
Ingredients:
Half a kilo of fresh gingerbread;
Three large bananas;
70 gr. bitter chocolate, at least 70%;
A quarter cup of sugar;
Full-fat sour cream - half a glass;
Natural cocoa powder, without additives - 4 tbsp. l.
Cooking method:
1. Prepare the cream. Beat the sour cream, adding sugar and cocoa powder.
2. Cut the gingerbreads lengthwise into 3 parts, and the bananas into thin slices.
3. Place a layer of gingerbread on a flat plate. Fill the voids formed between the circles with gingerbread crumbs.
4. Generously coat the gingerbread layer with cream and place banana pieces on it. Place the gingerbread cookies on top again, filling the voids in the same way, coat them with cream again and lay out the bananas. The top layer will again be gingerbread.
5. Coat the surface and sides of the cake well with the remaining cream. On top of it, through fine grater grate the chocolate and leave the cake in the refrigerator for three hours.
Chocolate banana cake with delicate cream cream - “Festive”
Ingredients:
Three small bananas;
100 ml of non-acidic kefir, fat content up to 3.2%;
Butter, 82%, butter - 120 gr.;
Three large eggs;
Refined sugar - 200 gr.;
Three tablespoons of dark cocoa powder;
200 gr. white flour;
Baking soda - 3/4 teaspoon;
Half a teaspoon of ripper;
Vanilla powder - 1/4 tsp.
Three tablespoons of completely dry powdered sugar;
Three-quarters cups of full-fat sour cream;
Liquid cream, high percentage - 200 ml;
One big banana.
For registration:
Bananas - 3 pcs., preferably unripe;
Three tablespoons of unrefined dark sugar;
150 ml thin orange juice;
30% cream - 120 ml;
40 gr. butter, high-fat oil;
Powdered sugar, best freshly prepared.
Cooking method:
1. In a bowl of suitable volume, sift cocoa, flour, soda and vanilla powder. Peel three bananas, chop coarsely and mash them into puree with a masher, or you can chop them with a blender. Pour kefir into the banana puree and stir.
2. Add sugar to the softened butter and start beating, adding one yolk at a time. When the oily mass becomes homogeneous, stop whipping and combine it with the banana mass. Add flour mixture and, stirring with a spoon, prepare the dough.
3. In a clean and always dry bowl, beat the slightly cooled whites, adding a pinch of boiled salt to them. Gently stir in the air protein mass into the dough and place it on a greased baking sheet. It is advisable to take a container with a diameter of at least 25 cm.
4. Place the form with the dough in a preheated oven for 45 minutes, cool. Baking temperature is not lower than 180 degrees.
5. Whip the previously chilled cream vigorously, adding powdered sugar and sour cream. Add banana cut into small cubes and stir.
6. Cut the cooled sponge cake, forming three equal cake layers, and assemble the cake, spreading cream only on the bottom and middle cake layers. Do not touch the sides and surface of the cake.
7. To decorate, prepare the cream separately. Whip cold cream (120 ml) with the addition of powdered sugar until stiff peaks form. To butter cream It retained its shape well, you can add a special thickener for liquid cream to it.
8. Apply about a third of the cream to the sides of the cakes. The remaining creamy mass transfer to pastry bag, and decorate on top of the product around the circumference. The middle should remain empty.
9. Cut the bananas into circles, half a centimeter thick. Place the oil in a heavy frying pan and place over moderate heat. When it melts, place banana rings in the pan and fry for about a minute. Then sprinkle the pieces of fruit with dark sugar and, as soon as it begins to melt, turn over. When the bananas are well browned, pour in Orange juice and reduce heat to low. After a couple of minutes, transfer the bananas to a plate and simmer the remaining juice in the pan until thick.
10. Place the cooled banana rings in a neat layer on the surface of the cake in the center, where they were not covered with cream. Pour over slightly cooled sauce and refrigerate for an hour.
Chocolate banana cake with caramelized nuts and chocolate cream
Ingredients:
Five overripe bananas;
200 gr. baking flour, premium grade;
Half a teaspoon of crystalline vanilla powder;
150 gr. dark sugar;
Two eggs;
50 gr. walnut kernels;
A teaspoon of soda;
Butter, 82%, butter - 125 gr.;
Table salt, “Extra” variety - 0.5 tsp.
For homemade chocolate cream:
Two spoons of cognac;
65 gr. bitter, 70-80%, chocolate;
A can of condensed milk, whole.
For caramel:
100 gr. peeled peanuts;
75 gr. Sahara;
Water - a tablespoon;
1/5 tsp. evaporated fine salt;
Cinnamon powder - add to taste.
Cooking method:
1. Pour condensed milk into a saucepan or a saucepan of suitable size and dip the chocolate, broken into pieces, into it. Stirring regularly, dissolve the chocolate in the milk over low heat and continue cooking.
2. As soon as the mixture begins to thicken, remove from heat and immediately add alcohol. Stir and set aside to cool.
3. Place the bananas cut into pieces in a deep frying pan. Add dark sugar, sticks of butter and place over moderate heat. When the banana pieces become soft (they should be easy to knead with light pressure), place them in a large bowl, cool and puree them.
4. While stirring the banana mixture with a whisk, pour the eggs into it one at a time. Then add flour, vanilla and baking soda, stir. At the end, add finely chopped nuts.
5. B large baking tray lay parchment, grease the paper sunflower oil and lay out the dough. Using a spatula, carefully smooth it out to form a rectangular layer 0.8 cm thick.
6. Place banana sponge cake into the oven and bake at 180 degrees for 1/4 hour. Rearrange ready-made cake, directly with paper on the table and leave until completely cooled.
7. Place the nut kernels in the frying pan. Add cinnamon, sugar and water, add salt. Place over low heat and, stirring regularly, wait until the nuts are completely covered with syrup. Boil the nuts in the syrup for up to two minutes, then set aside and place on parchment to cool, then chop finely. Leave a few nuts for decoration.
8. Cut the cooled sponge cake into four rectangular cake layers and place one of them on a flat dish. Brush the sponge cake with the cooled cream, sprinkle with chopped nuts and place the second cake layer on top. Apply chocolate cream to the sponge cake again, sprinkle it with nuts and cover with the third cake layer. Do the same with him. When you place the fourth layer, cover the surface and sides of the formed cake with the remaining chocolate cream and also sprinkle with chopped nuts. Place the previously deposited whole kernels in the center and place the cake in the cold for two hours to soak.
No-Bake Chocolate Banana Cake Recipe from Cookies
Ingredients:
200 gr. crumbly cookies;
Three small bananas
Half a pack of sweet cream butter;
Six spoons of sugar;
100 ml cow's milk;
. “instant” gelatin - 10 g;
100 gr. 80% dark chocolate, bitter;
30% sour cream - 400 gr.
Cooking method:
1. Gather the cookies tightly food package, go over it with a rolling pin several times, rolling it out to fine crumbs. Melt the butter and, when cooled, mix it with the cookie crumbs.
2. Place the resulting mass in a round, preferably detachable, form. Pack well and place in the refrigerator for up to half an hour.
3. Pour gelatin into 100 ml of cold bottled water. After about half an hour, when the flakes swell, pour in the milk and immediately add sugar and cocoa, mix.
4. At the lowest heat possible, stirring vigorously, heat the mixture until the gelatin dissolves. Then remove from heat and cool slightly. Add sour cream.
5. Cut the peeled bananas into thin pieces of arbitrary shape and place in an even layer on the cooled base. Then carefully pour them with the cooled chocolate mixture and place them in the refrigerator to cool.
6. After about three hours, when chocolate layer hardens well, release the cake from the mold. Sprinkle the surface of the product generously with fine chocolate chips.
Chocolate banana cake - cooking tricks and useful tips
Add cocoa to the dough or cream, sifting through a sieve. This will help prevent unwanted lumps from appearing. It is advisable to pre-mix the powder with flour or sugar.
It is more convenient to form a dessert from gingerbread cookies in a mold. To make the finished cake easy to remove, first line the bottom and walls of the container with cling film.
If for cooking banana puree use a blender, it will be homogeneous and there will be no pieces of fruit in the cream or dough.
Use a potato peeler to cut thin strips from the chocolate bar and place them randomly on the surface. finished cake. The decoration will look more original.
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