Nimble chocolate banana brownie

Name: Nimble chocolate banana brownie
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 1 TABLESPOON Butter; 200 g Butter; 200 g Sugar; 200 g Sugar; 1 TABLESPOON liquid honey; 3 ripe cooking bananas; 150 g Dark chocolate; 250 g Flour; 1 pck. Chocolate pudding powder; 1 TEASPOON Baking Powder; 3 Eggs (Gr. M)

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

You can't tell by looking at the brownie, but he also bakes with the colonel at the bottom. Warning: Once you have come across the funnel with the caramel bananas, many a topping will not be stirred in the future

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

1 TABLESPOON Butter
200 g Butter
200 g Sugar
200 g Sugar
1 TABLESPOON liquid honey
3 ripe cooking bananas
150 g Dark chocolate
250 g Flour
1 pck. Chocolate pudding powder
1 TEASPOON Baking Powder
3 Eggs (Gr. M)

Directions

1
Grease an ovenproof rectangular form (approx. 25 x 30 cm; 3 l capacity) well. Caramelise 200 g sugar until golden, add 1 tbsp. butter and honey, simmer until butter has melted. Pour caramel into the mould. Peel bananas, cut into slices and spread on the caramel.
2
Chop dark chocolate and melt with 200 g butter in a hot water bath. Preheat the oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Mix flour, pudding powder and baking powder.
3
Beat the eggs and 200 g sugar with the whisk of the mixer until light creamy. Stir in the chocolate-butter mixture. Stir in the flour mixture briefly. Put the dough into the form and smooth it down. Bake in a hot oven for 35-40 minutes. Turn the cake out of the tin immediately and let it cool down.