I love a good banana cake, and this one has never failed me.
I've seen many recipes for banana cakes where people put 1 or 2 bananas it it...
I'm not that kinda girl.
If it's a banana cake, let's stuff it with bananas!
It's spongy - just the way it's supposed to be.
See recipe below.
INGREDIENTS
- Bananas 10
- Eggs 3
- Glutenfree flour 2 dl (120 g)
- Baking soda 1 teaspoon
- Dairy free butter 100 g
- Cane sugar 2 dl (170 g)
- Vanilla 2 dl
- Dark chocolate 200 g
HOW TO
Turn the oven to 175°C.
Whip 2 dl of sugar, 2 dl of vanilla and 3 eggs with a fork.
Mix 2 dl of glutenfree flour and 1 teaspoon og baking soda and whip it into the batter along with 100 g of melted dairy-free butter.
Mash the bananas and mix with the batter.
Pour the batter into an ovenproof dish (greased with butter).
If you want to, “dip” pieces of chocolate (200 g) under the surface of the batter. Bake for approximately 30-40 minutes at 175°C.
I prefer it really “pasty”, so keep an eye out for it and don’t give it too much.
If you want to, coat it with chocolate when it’s out of the oven.
