John Myers
Contents
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Ingredients
- 500 g Whole wheat flour
- 4 tsp Baking powder
- 0,5 tsp Sea salt
- 5 Fresh bananas
- 200 g Cane sugar
- 2 packet Vanilla sugar
- 2 cups Coffee cold
- 6 tbsp Peanut oil
- 1 bar Cooking chocolate or soy chocolate
Instructions
- Preheat the oven to 180 degrees.
- 2 Make cups of coffee (ideally filter coffee) and refrigerate them.
- Mix whole wheat flour (500 g) with salt (1/2 teaspoon) and baking powder (4 teaspoons) in a large bowl.
- Mix the bananas (4 pieces) with the cane sugar (200g), the vanilla sugar (2 packets), the cold coffee (2 cups) and peanut oil (6 tbsp) in a blender.
- Now mix the prepared flour mixture (see step 3) with the mixture pureed in the mixer (step 4). Stir well so that it becomes a homogeneous dough.
- Grease a cake tin (my springform pan has a diameter of 30 cm, see photo) with vegetable oil or soy margarine, depending on your preference.
- Fill the dough into the cake tin and bake at 180 degrees for about 35 - 40 minutes.
- As soon as the cake is fully baked (stick test: prick the cake with a wooden stick: if nothing sticks, it is done) from the tube and remove from the mold. It now has to cool down for 15-20 minutes.
- Bring a pot of water to a boil (= water bath to melt the chocolate).
- Cut the cooking chocolate into small pieces and melt in a bowl over boiling water. vegan variant: chocolate that contains soy milk instead of whole milk, but then you need at least 2 bars.
- When the chocolate is well melted (so that you can stir it) spread evenly over the cake.
- Then cut the last remaining banana into half slices (see photo) and then spread them on the chocolate icing.
- Let the chocolate set now - let it taste for you 🙂
Nutrition
Serving: 100gCalories: 419kcalCarbohydrates: 58.2gProtein: 6.5gFat: 17.7g
