Today we are making a delicious cake with two different chocolates and a dough that is based on bananas!
It’s a juicy cake that perfectly suits the Christmas holidays! You will be looking forward to wake up every morning to enjoy it alongside with your coffee!
- 5 bananas, very ripe
- 220 g self-rising flour (plus more for the pan)
- 150 g milk chocolate couverture, coarsely chopped
- 150 gr white chocolate couverture, coarsely chopped
- ½ teaspoon salt
- 1 teaspoon vanilla extract or 2 packets vanilla powder
- 100 g prunes, chopped
- 1 teaspoon baking soda
- 2 eggs
- 150 g brown sugar
- 125 g butter (plus more for the pan)
- 100 gr white chocolate couverture, for decoration
- 50 gr dark chocolate couverture for decoration
- Preheat oven to 180* C
- Add the banana pieces, butter and sugar to a pan.
- Sauté for 5-10 minutes so that most of the moisture evaporates.
- The mixture is ready when the bananas are soft, turned to puree.
- Remove from heat and transfer to a bowl.
- Refrigerate for 1-2 hours.
- When chilled, add the eggs, two kinds of chocolate and the vanilla extract and mix well to combine. The mixture has to be cool so that the chocolates won’t melt.
- Add all of the dry ingredients to another bowl. The flour, the baking soda and salt.
- Mix together.
- Add the banana mixture.
- Mix with a fork until it is well combined and comes together, but do not over mix. Add the prunes and mix with a spatula
- Pour the batter into a 10x30 cm cake pan that is greased with butter and dusted with flour.
- Bake for 45 minutes to 1 hour. Insert a knife to make sure it is done. If it comes out clean, it is.
- Remove from oven.
- Allow to cool on a wire rack and turn out after 15 minutes.
- Melt the white chocolate in double boiler and cover the cake
- When the white chocolate is firm and cold, melt the dark chocolate in double boiler and decorate the top of the cake.