John Myers
Contents
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Ingredients
for the glaze:
- 75 g Butter or margarine
- 100 g Brown sugar
- 1 packet Vanilla sugar
- 1 Msp Scraped pulp of a vanilla pod
- 1 Pc. Egg
- 0,5 Vials Butter-Vanilla baking flavor; at will
- 1 tsp Baking soda
- 1 pinch Salt
- 175 g Flour, preferably type 630 spelled
- 4 tbsp Desiccated coconut as desired
- 5 tbsp Powdered sugar
- 2 tsp Nut butter or peanut butter
- Some water
- Brittle, desiccated coconut or flaked almonds for sprinkling
Instructions
- If the bananas are rather small to medium-sized, then 4 pieces. For very large bananas, 3 pieces are enough. Mash the bananas with a fork or puree with the hand blender. You can either grind them very finely or leave them in pieces.
- Preheat the oven to 180 degrees (or convection 160 degrees). Grease a loaf pan and sprinkle with flour, breadcrumbs or desiccated coconut.
- Add the butter, sugar, vanilla sugar, vanilla pulp, egg and possibly butter-vanilla flavor to the bananas and stir everything briefly. Finally stir in baking soda, salt, flour and desiccated coconut. If you do not use desiccated coconut, simply leave them out without replacement.
- Pour the dough into the prepared pan and bake on the middle rack in the hot oven for about 55 - 60 minutes. If necessary, cover with aluminum foil after 40 minutes of baking so that the cake does not get too dark on the surface. Let the cake cool in the mold, then carefully remove it from the mold.
- Mix the powdered sugar and nut butter with a little water to form a lump-free glaze. Brush the cake all over with the icing and sprinkle with the above suggestions if you like.
Nutrition
Serving: 100gCalories: 381kcalCarbohydrates: 93.8g
