Description
Lush, melting in the mouth biscuit, with a chocolate-banana flavor will appeal to both adults and children.
Ingredients
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Brown sugar
150 g
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Chicken egg
5 piece
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Flour
130 g
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Cocoa powder
25 g
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Banana
2 piece
Cooking
The cooking time is indicated without time baking. Measure out 150 grams of brown sugar TD"Mistral" Demerara.
Beat the eggs with sugar in a solid foam.
To clean up overripe bananas.
Turn them in a blender into a puree.
Mix the sifted flour and cocoa.
To combine beaten eggs and banana puree.
Pour the flour with cocoa, mix well.
Spread in a greased form with a hole. Bake at 180 degrees for about half an hour. Willing to test the tap of a finger: if the sponge cake is springy, then ready, if there is a hole so early.
Spread the cooled cake from the mold.
You can decorate with melted white chocolate or sprinkle with powdered sugar. You can treat yourself!
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