Chocolate Banana Cake on a Shortcrust Base

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

You can replace the coconut flakes with nuts or grated white chocolate. You can use any type of cookies, but if you choose oatmeal cookies, the cake will need to stay in the refrigerator longer, as they are harder. Bananas can be substituted with any of your favorite fruits.

Ingredients

Milk - 17 fl oz
Sugar - 1 tablespoon
Cocoa Powder - 5 tablespoons
Butter - 10.2 oz
Shortbread Cookies - 10 pieces
Bananas - 4 pieces
Coconut flakes - 0.7 oz

Step by Step guide

Step 1

First, we will make the chocolate. For this, take 500 ml of milk and heat it slightly in a saucepan, but do not bring it to a boil! Next, add 5 tablespoons of cocoa powder and 1 tablespoon of sugar to the milk, stirring constantly until the mixture thickens. Once thickened, add 10 g of butter and let it cool.

Step 2

Now let's make the crust. Take half of the cookies, break them into pieces but not too finely, and take the remaining butter, mixing well to achieve a nearly homogeneous mass. Then take this shortcrust dough and spread it in a baking dish; there’s no need for edges, and bake it in the oven for about 15 minutes.

Step 3

Slice the bananas into rounds or wedges and crumble the remaining cookies. When our crust is ready, take it out and layer half of the bananas on top, then add the crumbled cookies (the second half), and top with the remaining bananas. Pour the chocolate over everything and sprinkle with coconut flakes.

Step 4

Place it in the refrigerator for a day. BUT it's better to leave it for two days, as the cookies will soak better, and the cake will be easier to cut.