Banana Almonds Cake | Eggless Baking
Tuesday, March 31, 2015
I call it Banana Almonds cake, since the fab topping resemblance the taste of banana and almonds withs soft and crunchy almond slices. It is a gorgeous and easy peasy cake - perfect for almost any occasion. I have actually been waiting to make banana- sort-of-caky-thing for a while - since a lot of people are taking up challenge at the moment I have been searching for my own way to do it. As soon as we hear about banana-cake - chocolate comes second! It is one of those perfect combinations that you should honor and love! So here I made a thick and delicious top layer filled with those perfect almonds.
Ingredients:
For Banana Almonds Cake:
5 very ripe Bananas (peeled and crushed)
3 cups Cake Flour
1/2 tin Condensed Milk
1/2 cup Sugar
1/2 cup - 2 tblsp Butter
1 tsp Vanilla Essence
1/4 cup Sliced Almonds
1 tsp Baking Powder
A pinch of Salt
Cake Topping:
A handful of Sliced Almonds
1-1/2 cup Chocolate Chips
2 tblsp Butter
Method:
- Preheat oven to 350 degree Fahrenheit.
- Combine the four, sugar, baking powder and salt.
- In a large bowl combine butter, condensed milk, crushed banana and vanilla extract and blend it well into a smooth cream.
- Add the flour little by little and beat well together.
- Add sliced almonds to the batter and mix well.
- Pour into a parchment lined pan.
- Bake in the oven for approximately 25-30 minutes.
- Set the cake aside until it cools completely
- In a microwave safe bowl add the chocolate chips and the butter
- Stir in for every 30 seconds until its smooth.
- Smear the chocolate on the surface of the cake.
- Spread evenly over the cake.
- Drizzle the sliced almonds to cover the entire cake.
- Place it in the refrigerator until the frosting is set hard.
- Now you can cut the cake into bars or pieces of your choice.
- The cake stays moist and delicious for 2-3 days in the refrigerator.
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