banana cake

  • 200 g Butter or margarine
  • 150 g Sugar
  • 1 packet Vanillin Sugar
  • 4 Eggs (size M)
  • 1 tbsp lemon juice
  • 2 EL Banana Liqueur
  • ( alternatively milk)
  • 225 g flour
  • 100 g Cornstarch
  • 2 TL baking powder
  • 4 medium-sized, firm bananas
  • 75 g desiccated coconut
  • Fett
  • 200 g whole milk couverture
  • 60 g Banana chips
  • Parchment paper
  • fat
105 minutes
light
1 .
Beat the fat, sugar and vanilla sugar with the whisk of the hand mixer until frothy. Gradually stir in the eggs. Add lemon juice and banana liqueur. Mix 200 g flour, cornstarch and baking powder and work in a tablespoon at a time.
2.
Peel the bananas and cut into slices. Turn in the remaining flour and fold into the dough with 60 g desiccated coconut. Pour into a greased loaf pan (2 liter capacity), smooth out and bake in a preheated oven (electric stove: 200 ° C / gas: level 3) for about 1 hour.
3.
If necessary, cover the cake with parchment paper after 40 minutes of baking. Let the cake cool in the pan. In the meantime, let the couverture melt in a water bath. Remove the cake from the tin and coat with couverture, let it dry briefly.
4.
Roast the remaining coconut flakes in a pan until golden brown. Let cool down. Garnish the banana cake with banana chips and desiccated coconut. Let the couverture dry. Makes about 20 pieces.
1 portion approx:
  • 290 kcal
  • 1210 kJ

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