Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Caramelized bananas
Sponge mixture
Utensils
One springform pan (approx. 24 cm in diameter), lined with baking paper
How it's done
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Caramelized bananas
Heat the sugar and butter in a pan over a medium heat, simmer for approx. 3 mins. Spread the mixture over the base of the prepared tin, place the bananas on top (cut side down).
Sponge mixture
In a bowl, finely mash the bananas with a fork. Mix in the eggs and continue to beat until the mixture is frothy. Mix in the sugar, almond milk, coconut oil and lemon juice. Combine the almonds with all the remaining ingredients, mix in. Spread the sponge mixture on top of the bananas in the prepared tin.
To bake
Approx. 1 hr. in the centre of an oven preheated to 180°C. Remove, allow to cool slightly. Loosen the cake from the tin frame, turn out onto a plate, remove the tin base and baking paper, leave to cool.
How-tos
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