Double chocolate banana cake

DOUBLE CHOCOLATE BANANA CAKE

Output: 1 - Preparation time: 20 minutes - Cooking time: 60 minutes

Ingredients

• 125 ml (1/2 cup) lactose-free butter, soft
• 500 ml (2 cups) all-purpose gluten-free flour
• 2 eggs
• 250 ml (1 cup) brown sugar
• 175 ml (3/4 cup) plain lactose-free yogurt
• 15ml (1 tablespoon) vanilla extract
• 2 pinches salt
• 350 ml (1 1/2 cups) bananas, mashed
• 30 ml (2 tbsp.) 100% cocoa powder
• 5 ml (1 tsp.) baking soda
• 5 ml (1 tsp.) baking powder (baking powder)
• 125 ml (1/2 cup) chocolate chips of your choice
• Topping
• 2 bananas, sliced into rounds
• 30 ml (2 tbsp.) butter
• 60 ml (4 tbsp.) brown sugar
• 125 ml (1/2 cup) rum

Preparation

1. Preheat oven, rack in center, to 190°C (375°F).
2. In a bowl, using a hand mixer, whisk the eggs, then add the butter and brown sugar.
3. Once the mixture is smooth, stir in the yogurt, vanilla, salt and mashed bananas.
4. Gradually stir in flour, cocoa, baking soda and baking powder.
5. Add the chocolate chips to the mixture.
6. Pour the mixture into a buttered cake tin and bake for 55 minutes.
7. In a hot frying pan, melt the butter, add the brown sugar and leave to melt and mix.
8. Add the bananas, then the rum, and leave to stew for 2 minutes.
9. Unmould the cake and spread the rum bananas over the top.