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Why you’ll love this recipe:
Caramelized bananas add a deliciously sweet and rich flavor to the cake.
This is a simple recipe that requires no special equipment or ingredients.
The combination of cocoa and bananas makes this a perfect dessert for chocolate and fruit lovers.
It’s quick and easy to make, making it a great choice for a last-minute gift.
Baking Instructions:
Use ripe bananas for the best flavor and sweetness.
If you prefer a slightly less sweet and firmer texture, you can substitute plantains.
If you don’t have vanilla sugar, you can substitute it with a few drops of vanilla extract.
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
Nutritional benefits:
Bananas are rich in potassium, vitamin C, and vitamin B6, which help support heart health and digestion.
Cocoa powder provides antioxidants that can improve overall health.
Eggs and milk add protein and calcium, which help strengthen bones and muscles.
Dietary Information:
Suitable for vegetarians
It can be made dairy-free by using a plant-based milk and butter substitute.
Nut-free FAQs
:
Can I use frozen bananas?
Fresh bananas are recommended for caramelization, but you can use frozen bananas if needed. Just make sure they are thawed and drained before baking.
Can I make this cake gluten-free?
Yes! Substitute a gluten-free flour blend for the wheat flour and be sure to use gluten-free baking powder.
How do I store leftovers? Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Can I add nuts to the cake?
Yes! Chopped walnuts or pecans are a great addition to the pie crust or to sprinkle on top before baking.
Can I make this cake ahead of time?
Yes, you can make the cake ahead of time and store it at room temperature. Warm it slightly before serving for a better consistency.
What if I don’t have vanilla sugar?
see more on the next page
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