Cake with bananas and condensed milk
8 servings
120 minutes
Banana and condensed milk cake is a cozy combination of softness and rich sweetness. This dessert draws inspiration from American baking traditions, where bananas are often used for tenderness. The chocolate dough with a slight bitterness of cocoa creates a perfect contrast with the caramel flavor of boiled condensed milk. The delicate white chocolate cream adds airiness, while the bananas provide freshness and fruity notes. Such a cake will be a wonderful decoration for any celebration, and its rich taste pairs nicely with a cup of aromatic coffee. It stands out for its simplicity in preparation and harmonious texture combinations—from the crispy base to the velvety cream. This dessert is not just a sweet treat but a true gastronomic delight that pleases with its exquisite flavor.
1
Sift together flour, cocoa, and salt. In a separate bowl, beat sugar with butter.
- Wheat flour: 180 g
- Cocoa: 0.5 glass
- Salt: 0.5 teaspoon
- Sugar: 60 g
- Butter: 60 g
2
Mix flour and cocoa, add an egg, and knead a soft dough. Shape it into a flattened ball, wrap in plastic wrap, and refrigerate for 30 minutes.
- Chicken egg: 1 piece
3
Roll out the dough to a thickness of 5 mm. Place the dough in the mold. Prick the dough with a fork in several places. Place in a cool place for 20 minutes. Bake at 200 degrees for 10-12 minutes — if the dough puffs up, prick it with a fork.
4
Cool in the mold for 2-3 minutes, then carefully remove from the mold and let cool completely on a rack.
5
For the cream, whip the cream well. Melt the white chocolate in a water bath and let it cool slightly. Mix the cream and chocolate together with vanilla sugar.
- Heavy cream: 400 g
- White chocolate: 175 g
- Vanilla sugar: 1 teaspoon
6
Place boiled condensed milk in the baked dough. Cool it down. Layer sliced bananas on top of the condensed milk, cover with cream, and sprinkle with cocoa.
- Condensed milk: 2 jars
- Bananas: 3 pieces
- Cocoa: 0.5 glass