John Myers
Banana-pear-chocolate Cake
The perfect banana-pear-chocolate cake recipe with a picture and simple step-by-step instructions.
- 400 g Pecans
- 300 g Wholemeal spelled flour
- 100 g Whole wheat buckwheat flour
- 100 g Coconut flour
- 1 packet Tartar baking powder
- 0,5 tsp Salt
- 0,125 l Milk
- 600 g Banana
- 180 ml Oil
- 1 Can Coconut cream
- 1 packet Bourbon vanilla sugar
- 2 packet Chocolate pudding powder
- 900 ml Pear juice
- 50 g Sugar brown
- 6 Pc. Pear
- 100 g Raisins
- 100 g Banana chips
- Toast the pecans in a pan without fat until they are golden brown
- Finely chop 2,300 g pecan nuts – set aside for later
- Mix the 3 types of flour with baking powder, salt and chopped pecan nuts
- Peel the bananas and puree with 1/8 liter of milk, 180 ml of oil, coconut cream and vanilla sugar
- Grease the springform 26cm and dust with flour. Preheat the oven to 180 degrees circulating air / 200 degrees top and bottom heat
- Briefly stir the flour and banana mixture together. Pour into the greased springform pan and smooth out
- Bake in a hot oven for approx. 50 – 60 minutes (stick test), possibly cover if the cake gets too dark. Take out, let cool down in the mold for 10 minutes, then remove from the mold and let cool down completely
- 2 Mix the packet of chocolate pudding with a little pear juice and 50 g sugar. Bring the rest of the pear juice to the boil, remove from the stove and stir in the mixed chocolate pudding. Put back on the stove and simmer for 2-3 minutes on reduced heat, stirring constantly. Stir in 100 grams of chopped pecan nuts I use 100ml less liquid than normal that makes the pudding a little firmer To avoid skin forming on the pudding, press the cling film directly onto the surface. Set aside and let cool
- Halve the base once horizontally Peel and halve the pears and remove the core. Spread some pudding on the 1. base, place the pear halves on top with the cut surface facing down. Spread the raisins in the spaces between 2/3 of the pudding mixture around the pears 2. Put the base back on
- Cover the cake completely with the rest of the pudding mixture, decorate with the remaining pecan nuts and banana chips and place in the refrigerator for 4 hours
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