| Prep Time | 15 minutes |
| Cook Time | 60 minutes |
| Servings |
Ingredients
- 5 pieces Banana
- 40 gram Cocoa powder
- 300 gram Flour wheat / Flour
- 180 gram Sugar
- 5 tablespoons Sunflower oil
- 1 teaspoon Baking powder
- 100 gram Hazelnuts
- 3 tablespoons Brown sugar
- 2 tablespoons Soy sauce
- 160 milliliters Water
Ingredients
|
|
Instructions
- Flour with baking powder and cocoa sift. Nuts fry in a dry pan, clean and chop coarsely.
- Three bananas puree blender, I got 270 g puree.
- Mix flour, cocoa, sugar, add banana puree.
- Pour the soy souce.
- Add sunflower oil and mix well, I did it with a mixer. Pour boiling water, stir.
- Add the hazelnuts, stir quickly.
- Put the dough in a mold, if the mold is not silicone, then pre-lay it with baking paper.
- Bake at 190 degrees until dry sticks, it took me 40 minutes. Cool a little and cut into squares.
- In the meantime, let's go with the caramelized bananas. Banana cut into slices, thickness 0.8-1 cm.
- In a frying pan with a thick bottom to pour sugar and put on medium heat. As soon as the sugar begins to melt, reduce the fire. Do not disturb! You can sometimes shake the pan to make the sugar melt evenly.
- When the sugar has melted, pour the sauce. Return back to the stove, stir to caramel became homogeneous. Minimum fire. The amount 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. Teriyaki marinade sauce gives caramel a special shade, bananas with such caramel can be served as a separate dessert, it is very tasty.
- In caramel lay out bananas in one layer, cook for 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.
