Banana cake with chocolate sauce
I had 4 bananas in the fridge, and I thought it was time, after almost 6 years of this blog, to do some kind of pastry with this fruit; as a result, I got this recipe of banana cake with chocolate sauce.
I don’t like bananas a lot, so it is quite rare that I cook something with them; however, I know that many people love them. My problem with bananas is that if you use them everything tastes just banana as the flavour is quite predominant.
I was searching on the Internet and I found a fabulous recipe at the blog bojos per la cuina, a Majorcan blog from which I had had no news for some time.
I just entered the blog, and it must have just been a questions of fate, but their latest publication of March 2015 was just a banana cake, so changing a couple of things, I got this recipe for banana cake with chocolate sauce.
Apparently, Antonia and her son (blog admins.) have changed the virtual life, for the real one. They opened a catering company that would seem to work very well and they no longer have time to update their blog. Well done for the entrepreneurs!
Banana cake with chocolate sauce
This tart or banana cake with chocolate sauce is a cheesecake incorporating bananas into the dough, and then to serve, it shall be coated with a chocolate custard.
In the original recipe they use a lattice of Nutella for the cover, but, as I try not to eat so many cakes to eat at home, I took this one for a dinner with friends; it happens that one of the diners was allergic to nuts, allergy or intolerance she had never met.
I was not able to find chocolate without traces of nuts, so I chose to make this chocolate English cream, with pure cocoa powder, to which I added some cornflour to make it somewhat thicker and then, have a perfect chocolate sauce.
With cookies, I found myself in the the same dilemma. Nevertheless, Quely María was the only one cookie without nuts traces; Quely is a company that does not use nuts in the manufacture of any of your cookies so no traces Good!
I also want to comment that the blog is changing, inside and out, but still is not working perfectly, so please test it and tell us if you find any errors.
For the base
180 g of Graham crackers
70 g butter
For the dough
4 ripe bananas
1 Natural unsweetened yogurt
150 g sugar
300g cream cheese type Phyladelphia
80 g of cornstarch (cornflour )
For chocolate sauce
3 egg yolks
250 grams of milk
15-20 gr cocoa
10 g cornflour
Start with the chocolate sauce; heat the milk in pan. Meanwhile, beat the egg yolks with the sugar until white a bit. Remove milk from heat, add the yolk mixture slowly, stirring constantly; add also the cocoa and the cornstarch. Bring to low heat and stir until thickened.
Reserve in a bowl faithful to skin (ie, touching the sauce that does not form crust). When cool, beat with rods up to sauce consistency. You can thicken it by adding cream 30% fat (50 g) right at the end of cooking, in my case to lighten, I decided it was maizena.
Cover the base of the mold with baking paper. I recommend a springform pan. Buttering the walls or spray release agent.
Crush the biscuits in a bag with a roller or crusher machine. Then, mix in a bowl with butter. Distribute cookies at the base of the mold. Put it in the fridge.
Preheat oven to 170 ° C. Mash the bananas with a fork; this is why it is so important that they are rather ripen.
In a bowl, combine all dough ingredients, mix well to achieve a very homogeneous mixture.
Put the mixture in a mold with the biscuit base already, do it carefully, and bake it at 350º F between 30 to 40 minutes.
Let if cool down completely. Serve with a sauce boat with chocolate sauce according to everyone’s taste.
This banana cake and chocolate sauce is very easy to make, tasty and perfect for those who love cheesecake; hope you feel like making it.