DOUBLE CHOCOLATE BANANA CAKE
Output: 1 - Preparation time: 20 minutes - Cooking time: 60 minutes
Ingredients
- 125 ml (1/2 cup) lactose-free butter, soft
- 500 ml (2 cups) all-purpose gluten-free flour
- 2 eggs
- 250 ml (1 cup) brown sugar
- 175 ml (3/4 cup) plain lactose-free yogurt
- 15ml (1 tablespoon) vanilla extract
- 2 pinches salt
- 350 ml (1 1/2 cups) bananas, mashed
- 30 ml (2 tbsp.) 100% cocoa powder
- 5 ml (1 tsp.) baking soda
- 5 ml (1 tsp.) baking powder (baking powder)
- 125 ml (1/2 cup) chocolate chips of your choice
- Topping
- 2 bananas, sliced into rounds
- 30 ml (2 tbsp.) butter
- 60 ml (4 tbsp.) brown sugar
- 125 ml (1/2 cup) rum
Preparation
- Preheat oven, rack in center, to 190°C (375°F).
- In a bowl, using a hand mixer, whisk the eggs, then add the butter and brown sugar.
- Once the mixture is smooth, stir in the yogurt, vanilla, salt and mashed bananas.
- Gradually stir in flour, cocoa, baking soda and baking powder.
- Add the chocolate chips to the mixture.
- Pour the mixture into a buttered cake tin and bake for 55 minutes.
- In a hot frying pan, melt the butter, add the brown sugar and leave to melt and mix.
- Add the bananas, then the rum, and leave to stew for 2 minutes.
- Unmould the cake and spread the rum bananas over the top.
