Banana cake from the jar

AUTHOR
Bill Macdonald
DIFFICULTY
easy
RATING
3 4
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 20
  • 100 g Milk chocolate
  • 7 Bananas
  • 250 g Butter or margarine
  • 200 g + 1 tablespoon of sugar
  • 1 package Vanillin sugar
  • 4 Eggs (size M)
  • 50 g Coconut flake
  • 1 TABLESPOON Cocoa powder
  • 1/2 TEASPOON ground cinnamon powder
  • 125 ml Rum
  • 300 g Flour
  • 1 package Baking Powder
  • 300 g Whipped cream
  • 2-3 TABLESPOONS Lemon juice
  • 7-10 Tbsp Fat and breadcrumbs

Directions

  1. 1

    Finely grate 50 g chocolate. Peel 2 bananas and mash them with a fork. Cream fat, 200 g sugar and vanilla sugar with the whisk of the hand mixer. Add the eggs one by one alternating with the grated coconut. Stir in crushed bananas, cocoa, cinnamon, rum and grated chocolate. Mix flour and baking powder and stir in

  2. 2

    Pour the dough into 4 greased preserving jars sprinkled with breadcrumbs (tumbler jars; 3/4 litre, 850 ml) and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-40 minutes (stick test). Remove the cake from the oven, let it cool down for about 15 minutes and turn it over onto a cake rack. Let the cake cool down

  3. 3

    Whip the cream until stiff, pour in 1 tablespoon of sugar. Coarsely chop 50 g chocolate and melt in a bowl over a warm water bath. Remove the bowl from the water bath and let it cool down a little

  4. 4

    Cut the cake into 5 slices and spread thickly with cream. Cut 5 bananas into 4 pieces each, then cut them in half again horizontally. Sprinkle the banana pieces with lemon juice, drain. Cover cream cakes with banana pieces and decorate with liquid chocolate. Keep tartlets cold until serving

  5. 5

    Waiting time approx. 1 hour

Nutrition Facts

KCAL
340 kcal
CARBS
33 g
FATS
20 g
PROTEINS
5 g

Categories & Tags

Cakes & PastriessweetCake