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Preparation Time : 10
Cook Time : 40
Total Time : 50
Big Ripe Bananas 2 nos
almonds for preparation of almond milk 1/2 bowls
Sprig Natural Bourbon vanilla extract 1 tsp
cocoa powder 3 tbsp
Hershey's choco spread 2 tsp
coarsely crushed walnuts (optional) 1 tsp
maida/all purpose flour 1 1/2 cups
Fine Sugar 1/2 cups
refined oil(neutral) 1/2 cups
instant coffee powder 1 tsp
baking powder 1 tsp
baking soda 1/2 tsp
chocolate syrup 2 tsp
choco chips 2 tsp
Peel and slice the bananas.
Put banana slices in a zip lock bag or a covered container and keep in freezer for 4 hours.
Soak half cup almonds in a bowl of water for 2 hours.
Grind the soaked almonds until the mixture becomes creamy, add water and churn again. Almond milk is ready.
Take out the frozen banana pieces from the freezer and put them in a food processor.
Add vanilla extract, oil, almond milk, cocoa powder and sugar and blend.
Add Hershey's choco spread and blend again till the mixture becomes gooey and fluffy.
Line or grease a baking dish. Preheat the cooker with a stand inside on medium flame.
Sieve the maida, coffee powder, baking soda and baking powder thrice to remove any lumps.
Now add flour, vanilla essence, crushed walnuts to the prepared banana almonds batter
Mix very well, slowly, till the whole batter is uniform and fluffy and air gets inside
Pour the cake batter into the prepared cake tin, shake the cake pan from the sides.
Now put the pan in pre-heated cooker and cover with lid, without the whistle Set the flame high for 10 minutes
then on medium flame for another 10 minutes, now arrange/ sprinkle choco chips on the surface, and lower the flame for 15 minutes
Check with a long knife in the center, if it comes out clean , then cake is ready, switch off the flame.
Let it cool on a wire rack for say 30 minutes
Then pour chocolate syrup , do the plating, cut in triangles and serve to your loved ones with coffee or tea and lotza love.
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