Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 8 | 50 minuti |
Ingredients
| 250 g | 00 flour |
| 3 | egg |
| 3 | bananas |
| 1 | sachet of baking powder |
| 100 g | sugar |
| 90 g | sunflower seed oil |
| 100 g | Lactose-free Milk UHT Microfiltered Sterilgarda |
| 100 g | dark chocolate pieces |
| 1 | drop of rum (optional) |
Preparation
- Sift the flour, baking powder, and sugar into a bowl. Cut the bananas into thin slices without mashing them.
- Beat the eggs with an electric whisk until frothy. Gradually add the oil, Sterilgarda Lactose-Free Milk, and, if desired, a splash of rum, continuing to beat for a couple of minutes.
- Gradually add the flour, baking powder, and sugar mixture to the egg mixture, mixing until completely absorbed.
- Add the banana slices and dark chocolate chips to the batter, leaving a portion to sprinkle over the top.
- Grease and flour a 20cm diameter cake tin (preferably with a springform pan).
- Pour the batter into the cake pan, sprinkle with the banana slices and half of the reserved chocolate pieces.
- Preheat the oven to 180°C and bake the cake for 10 minutes. Reduce the temperature to 160°C and bake for another 35-40 minutes.
- Check for doneness with a toothpick: if it comes out clean, the cake is ready. Let it cool before unmold and drizzle with the remaining chocolate chips.
Combine the milk, vanilla and lemon zest in a saucepan. In another pan, put the egg yolks, the sugar and mix with a whisk Add the starch and dissolve it ...
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