Ingredients: for 30×30 cm ovenpan

3 eggs
13 tbsp sugar
15 tbsp all-purpose flour
15 g baking powder
pinch of salt
1 dl oil (neutral not olive)
1 dl sour cream
about 1 dl milk
3 bananas

Choco-cocco cream:
6 tablespoon water
4 tablespoon ice sugar
150 g unsalted butter
50 g unsweetened cocoa powder
100 g grated coconut


The dough:

  1. Preheat the oven to 200 Celsius (400 Fahrenheit).
  2. Lubricate the ovenpan with oilspray and sprinkle it with flour in a thin layer.
  3. Mix the flour, salt and baking powder in a bowl.
  4. Beat eggs and sugar with mixer in another bowl until creamy. Add sour cream, flour and oil. Stir them.
  5. At the end add milk and stir well. It is a soft and little liquid dough.
  6. Pour the dough to the pan. Put the banana rings to the top of the dough and put it in the oven.
  7. Bake it for about 25 minutes. Do not open the door in the meantime. After 10 minutes modify temperature to 180 Celsius (360 Fahrenheit).
  8. Let it cool in the pan.

Choco-cocco cream to the top:

  1. Mix the cocoa powder, ice sugar and water.
  2. Add the soft butter and stir them.
  3. Add 80 g grated coconut too.
  4. Do not put it to the fridge.

When the dough is cold spread the choco-cocco cream on the top of the dough. Sprinkle it with 20 g grated coconut. Put it to the fridge, let it cool.
Cut 5×5 cm (2×2 inch) squares.

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