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.
Finely crush the dry biscuits and mix them with the melted butter. Press the mixture into the bottom of a springform pan, level with a spoon and place ...
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