Banana cake
easy
105 mins
105 mins
Ingredients
- 200 g Butter or margarine
- 150 g Sugar
- 1 package Vanillin sugar
- 4 Eggs (size M)
- 1 TABLESPOON Lemon juice
- 2 TABLESPOONS Banana liqueur
- 7-10 Tbsp (substitute milk)
- 225 g Flour
- 100 g Cornstarch
- 2 TEASPOONS Baking Powder
- 4 medium, firm bananas
- 75 g Coconut flake
- 7-10 Tbsp Grease
- 200 g Whole milk couverture
- 60 g Banana Chips
- 7-10 Tbsp parchment paper
- 7-10 Tbsp Grease
Directions
- 1
Beat the fat, sugar and vanilla sugar with the whisk of the hand mixer until foamy. Gradually stir in the eggs. Add lemon juice and banana liqueur. Mix 200 g flour, cornstarch and baking powder and fold in by the spoonful.
- 2
Peel and slice the bananas. Turn in the remaining flour and add 60 g of grated coconut to the dough. Fill into a greased box form (2 litres capacity), smooth it down and bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 hour.
- 3
If necessary, cover the cake with parchment paper after 40 minutes baking time. Let the cake cool down in the tin. In the meantime melt the chocolate coating in a water bath. Remove the cake from the mould and cover with couverture, allow to dry briefly.
- 4
Roast the remaining grated coconut in a pan without fat until golden brown. Leave to cool. Garnish banana cake with banana chips and grated coconut. Let the chocolate coating dry. Results in about 20 pieces.
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