John Myers
Ingredients for 1 servings:
- 150 g butter
- 120 g sugar
- 3 eggs
- 150 g flour
- ½ tsp baking powder
- 150 ml cream
- 250 g dark chocolate coating
- 3 bananas
Instructions
Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours
as from the bakery, for 6 pieces
Base: Beat sugar and butter until fluffy. Beat in the eggs one at a time. Mix the flour with the baking powder and stir in. Pour the batter into a king cake pan lined with baking paper and bake at 175°C (convection oven) for about 20 minutes. Once cooled, cut the cake into rectangles approximately 4 cm high. Half a banana should fit on each rectangle. Filling: Melt approximately 50 g of chocolate coating several hours before baking or the day before. Add the cream. Chill, then whip like normal cream. Halve the dough rectangles in half and fill with the chocolate cream. Put them back together and spread some chocolate cream on the rectangle. Peel the bananas and halve them lengthwise. Place half a banana on each dough rectangle with chocolate cream. Place these on a draining rack and slowly pour the remaining melted chocolate over them with a teaspoon. Repeat until the banana bars are completely covered in chocolate. Chill for about 2 hours. The bananas can be stored for about 2 days. Tip: If you like, you can sprinkle some brittle or roasted almonds on top of the chocolate.
Facebook Comments