Banana cake

This recipe is part of the Healthy Nutrition Guide for Children, created by the “Agricola Neam de Gospodari” Association

Ingredients for the caramel

✓ 150 g sugar

For the cake

✓ 100 g flour

✓ 4 well-ripened bananas

✓ 50 g good quality cocoa

✓ 5 g baking powder

✓ 100 g soft butter

✓ 175 g sugar

✓ 2 large eggs (1 large egg with shell = 70 g)

✓ 80 ml milk

✓ 80 ml natural yogurt

✓ 1 pinch of salt

Method of preparation

Put the sugar in a non-stick pan or even in a baking dish, place on the stove and let it melt until it turns into caramel sugar. Be careful when handling it, because it is extremely hot!

When the sugar is completely melted and has a beautiful color (golden), pour it into a shape, in an even layer (if you caramelized the sugar in the pan) – and don’t let it cool because it hardens.
Quickly, place the banana slices, in a single layer, over the caramel. Now it can cool – leave the dish on the table while preparing the chocolate batter.

Place the softened butter and sugar in a large mixer bowl and mix well, on high speed, for about 3-4 minutes. Add the eggs, one by one and make sure they are perfectly incorporated into the cream! Mix the flour with baking powder, cocoa and salt and sift them through a thick sieve. Add flour, baking powder, milk and yogurt to the butter cream. Mix for another 5 minutes until you have a compact mass, without lumps, then pour the mixture over the bananas and level it carefully. In the preheated oven at 170 °C bake the cake for about 30-35 minutes.

Insert a toothpick into the center of the cake and if nothing sticks to it, it means that the cake is baked; if not, bake it for another 5 minutes.

After baking, let it cool for about 10-15 minutes. You’re probably running out of patience, but you should let it cool down better, because it will taste so good!