Eggs – 3 pcs
Sugar – 1 cup
Flour – 200 g
Milk – 100 ml
Butter – 90 g
vanillin 1 pinch
Salt – 1 pinch
Instant coffee – 1 tsp
Cocoa – powder – 1.5-2 Art. spoons
Soda Slaked – 3/4 tsp
Sour cream – 500-600 g
Sugar – 3-5 tbsp. spoons
Sour cream – 2 full Art. spoons
Sugar – 3 tbsp. spoons
Cocoa powder – 1 tsp
Bananas are not large – 2 pcs. for interlayer
1. Beat eggs with sugar, salt and vanilla for 5 minutes.
In the warm milk dissolve coffee.
Heat oil slightly.
In the egg mixture, add butter, milk, soda, beat.
Mix flour with cocoa, sift into dough. Mix. Pour into a form of 20 cm (lubricate the bottom).
Oven 30-50 minutes at 180 * (I baked 50 minutes, look in your oven, do not open the oven for the first 20 minutes, check readiness for a dry match). Cool it down.
2. For cream, mix sour cream with sugar.
For the glaze, mix all ingredients, cook over low heat until smooth (not long).
3. Cut the cooled biscuit into 2-3 cakes (I got 3, removed the “cap” from the top and cut it into dice).
Bananas cut into thin circles.
Bottom and middle crust smeared with cream, sandwiched with bananas, folded on top of each other. Grease the top cake but do not spread the bananas.
Mix biscuit cubes with cream, lay out on top. Pour randomly glaze.
Leave to soak for 2 hours or more.
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Categories: Light Snack