Brazilian coffee bank banana
Cakes in formCook time: 0 min.
Servings: 1 portion(s)
Servings: 1 portion(s)
Ingredients for Brazilian coffee bank banana
| 1 | tsp | Bicarbonate of soda |
| 1 | dl | Oil |
| 1 | tsp | Ground ginger |
| 1/2 | dl | Strong coffee |
| 100 | g | Icing |
| 2 | Eggs | |
| 2 | tsp | Baking soda |
| 2 | tsp | Cinnamon |
| 2 | tbsp | Desiccated coconut |
| 250 | g | Sugar |
| 300 | g | Wheat flour |
| 5 | Medium-sized bananas |
Instructions for Brazilian coffee bank banana
To prepare the Brazilian coffee bank banana recipe, please follow these instructions:
Turn on the oven at 200 ° C. Grease a spring mold that can hold 2 1/2 liters and sprinkle it with raspberries. Stir oil and sugar lightly and white. Add the eggs one at a time. Mix flour, baking powder, soda and spices together and stir in the dough alternately with the mashed bananas and the coffee. Pour the dough into the mold and bag the cake on the bottom groove for approx. 50 min. Leave the baked cake slightly in the mold before turning it back on the baking tray.
The glaze is stirred together with chicory and coffee and is spread over the cold cake. Finally sprinkle with coconut flour.
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