Banana brownies

Name: Banana brownies
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 65
Ingredients: 150 g Banana Chips; 150 g Whole milk couverture; 150 g Dark chocolate coating; 100 g Butter; 1 TABLESPOON Fresh cream; 4 Eggs (size M); 350 g demerara sugar; 100 g Flour; 200 g crushed almonds; 250 g Whipped cream; 1 package (135 g) Cream sweets; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 65

150 g Banana Chips
150 g Whole milk couverture
150 g Dark chocolate coating
100 g Butter
1 TABLESPOON Fresh cream
4 Eggs (size M)
350 g demerara sugar
100 g Flour
200 g crushed almonds
250 g Whipped cream
1 package (135 g) Cream sweets
7-10 Tbsp Fat and breadcrumbs

Directions

1
Chop banana chips. Coarsely chop the couverture as well and melt it together with the butter in a hot water bath. Finally stir in the crème fraiche. Beat the eggs and sugar until thick and frothy. Gradually stir the lukewarm couverture into the egg mixture. Fold in flour, ground almonds and banana chips. Grease a fat pan (36x32 cm) and sprinkle with breadcrumbs.
2
Pour in the dough, smooth it down and bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 25 minutes. In the meantime, bring the cream to the boil, remove from the heat and dissolve the cream sweets while stirring (if necessary, reheat them in between). Let the caramel cream cool down and put it in a cool place. Leave the finished cake to cool on the tray. Whip the caramel cream until thick and spread a thin layer on the cake. Decorate with a cake comb in a wavy shape. Cut the cake into 60-65 pieces
3
waiting time approx. 1 1/2 hours