Heavenly brownie cake with banana

Do you already know our brownie cake with banana? The perfect sweet treat for in between, thanks to the combination of chocolate, banana and caramel. Be sure to try it!

Ingredients (for approx. 12 pieces):

  • 200 g pecan kernel
  • 150 g dark chocolate (at least 50% cocoa content)
  • 150 g Butter
  • 3 eggs (size M)
  • 200 grams of brown sugar
  • 1 Salz socket
  • 65 grams of flour
  • 2 EL Butter
  • 3 tbsp brown sugar
  • 10 Mini Bananas
  • 60 grams of whipped cream

Approximately per portion:

  • 460 kcal
  • 37 g Fett
  • 28 grams of carbohydrates
  • 4 grams of protein

Preparation time:

  • 60 minutes (plus 25 minutes baking time)

And this is how it’s done:

  1. For the dough, roast the nuts in a pan without fat. Let cool down. Finely grind half the nuts, chop the rest. Chop the chocolate and melt over a warm water bath. Stir in 150 g butter in pieces, melt.
  2. Beat the eggs, 100 g sugar and a pinch of salt until thick and creamy. Stir in the chocolate-butter mix. Mix the flour and ground nuts, stir in briefly. Generously grease a leak-proof, square springform pan (approx. 24 cm; wrap the pan tightly in aluminum foil if necessary) with 2 tablespoons of butter. Spread 3 tablespoons of sugar on the base of the tin. Peel the bananas, cut in half lengthways and spread on top with the cut side down. Scatter chopped pecans in between. Pour the batter into the mold and smooth out. Bake in the preheated oven (electric stove: 180 °C, fan: 160 °C, gas: level 2) for approx. 25 minutes. Let cool down.
  3. Carefully loosen the cake from the edge of the tin with a knife, but do not remove. Place the mold on a stovetop of a suitable size, heat the stovetop slightly so that the caramel that has formed on the bottom of the mold dissolves. Lift off the edge of the mold and invert the cake onto a plate.
  4. For the caramel sauce, boil down 100 g of sugar and cream to a viscous caramel. Allow the caramel sauce to cool and pour over the cake before serving.

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