Description
For my taste the combination of chocolate and banana is a win-win, like always. And if you add to it the caramel? Get a real cake!
Ingredients
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Banana
5 piece
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Cocoa powder
40 g
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Flour
300 g
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Sugar
180 g
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Vegetable oil
5 Tbsp
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Leavening agent
1 tsp
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Hazelnuts
100 g
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Brown sugar
3 Tbsp
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Soy sauce
2 Tbsp
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Water
160 ml
Cooking
Flour with baking powder and cocoa and sift. Nuts fry in a dry frying pan, peel and coarsely chop.
Three banana blend blender, I got 270g mashed potatoes.
Mix the flour, cocoa, sugar, add the banana puree.
Pour sauce marinade Teriyaki TM Kikkoman.
Add the sunflower oil and mix well, I've done it with a mixer. Pour in the boiling water, stir.
Add the hazelnuts, mix quickly.
Put the dough in the form, if the form is not silicone, you must cover it with baking paper.
Bake at 190 degrees until dry sticks, it took me 40 minutes. Slightly cool and cut into squares.
In the meantime, address carmelitane bananas. Banana cut into circles, thickness 0,8-1 see
In a frying pan with a thick bottom, pour sugar and put on medium heat. Once the sugar starts melting, reduce the fire. Do not disturb! You can occasionally shake the pan so sugar is evenly melted.
When the sugar has melted, pour the sauce. Return back to stove, stir so that the caramel became homogeneous. The minimum fire. The quantity of sauce can be adjusted to your liking. If you decide to add less of the sauce, then add to the caramel a little hot water. Sauce-Teriyaki marinade adds a special touch caramel, bananas with this caramel can be served as a separate dessert, it's delicious.
The caramel place the bananas in a single layer, cook about 2 minutes on each side. Me one large banana was enough to decorate all cakes, so what about the margin take two. But then you need a bigger pan or to repeat the process twice. .
At each cake to put 2-3 slice of banana and serve
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