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Chocolate banana cake in a slow cooker

Delicious banana cake in a slow cooker!
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Chocolate banana cake in a slow cooker
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 8 % 4 g
Fats 25 % 12 g
Carbohydrates 67 % 32 g
251 kcal
GI: 6 / 12 / 82

Step-by-step cooking

Cooking time: 1 h 20 min

  1. Step 1:

    Step 1.

    Prepare the necessary products

  2. Step 2:

    Step 2.

    Beat eggs with sugar, salt and vanilla sugar for 5 minutes until the consistency of thick sour cream.

  3. Step 3:

    Step 3.

    Dissolve coffee in warm milk.

  4. Step 4:

    Step 4.

    Heat the oil slightly. Add butter, milk with coffee, baking powder to the egg mixture, and beat.

  5. Step 5:

    Step 5.

    Mix flour with cocoa, sift into the dough and mix thoroughly.

  6. Step 6:

    Step 6.

    The dough will turn out liquid. Lubricate the multivark form with butter. Bake for 1 hour in the "Baking" mode; (if you bake in the oven then 50 minutes at 170 degrees, do not open the oven for the first 20 minutes, check for a dry toothpick)

  7. Step 7:

    Step 7.

    While the biscuit is baking, you need to make a cream. To do this, mix sour cream with sugar. Beat with a mixer.

  9. Step 8:

    Step 8.

    For the glaze, mix all the ingredients, cook over low heat until smooth

  10. Step 9:

    Step 9.

    Get the biscuit, leave to cool.

  11. Step 10:

    Step 10.

    Cut the cooled sponge cake into 3 cakes

  12. Step 11:

    Step 11.

    Cut bananas into thin circles. The lower and middle cake should be smeared with cream, layered with bananas, stacked on top of each other.

  13. Step 12:

    Step 12.

    Cut off the cap from the top cake. Lubricate the top cake, but do not spread the bananas.

  14. Step 13:

    Step 13.

    Mix the biscuit cubes with the cream, put on top. Pour the glaze arbitrarily. Leave for impregnation for at least 2 hours.

Bon appetit!

Calorie content of the products possible in the composition of the dish

  • Whole cow's milk - 68   kcal/100g
  • Milk 3.5% fat content - 64   kcal/100g
  • Milk 3.2% fat content - 60   kcal/100g
  • Milk 1.5% fat content - 47   kcal/100g
  • Concentrated milk 7.5% fat content - 140   kcal/100g
  • Milk 2.5% fat content - 54   kcal/100g
  • Sour cream with 30% fat content - 340   kcal/100g
  • Sour cream of 25% fat content - 284   kcal/100g
  • Sour cream with 20% fat content - 210   kcal/100g
  • Sour cream of 10% fat content - 115   kcal/100g
  • Sour cream - 210   kcal/100g
  • Chicken egg - 157   kcal/100g
  • Egg white - 45   kcal/100g
  • Egg powder - 542   kcal/100g
  • Egg yolk - 352   kcal/100g
  • Ostrich egg - 118   kcal/100g
  • Bananas - 89   kcal/100g
  • Whole durum wheat flour fortified - 333   kcal/100g
  • Whole durum wheat flour, universal - 364   kcal/100g
  • Flour krupchatka - 348   kcal/100g
  • Flour - 325   kcal/100g
  • Granulated sugar - 398   kcal/100g
  • Sugar - 398   kcal/100g
  • Butter 82% - 734   kcal/100g
  • Amateur unsalted butter - 709   kcal/100g
  • Unsalted peasant butter - 661   kcal/100g
  • Peasant salted butter - 652   kcal/100g
  • Melted butter - 869   kcal/100g
  • Cocoa powder - 374   kcal/100g
  • Salt - 0   kcal/100g
  • Baking powder - 79   kcal/100g
  • Powdered sugar - 374   kcal/100g
  • Vanilla sugar - 379   kcal/100g
  • Instant coffee - 94   kcal/100g

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