Quantity: 1 cake for 10-12 people
Equipment: 2 cake rings/springform pans, diameter 14-16 cm

Banana cake
150 g sugar
100 g butter
3 eggs
125 g flour
1 tsp baking powder
150 g bananas
¼ tsp flake salt

Caramel-chocolate cream with coffee
1 tsp instant coffee
2 tsp boiling water
180 whipping cream
40 g glucose syrup
300 g caramel chocolate
½ tsp flake salt


Banana cake
1. Whisk butter and sugar lightly and fluffily with a hand mixer.

2. Add the eggs one at a time and stir the mass homogeneously. Mash the bananas and stir them into the dough. Sift flour and baking powder together, turn it carefully into the dough, and add salt.

3. Divide the dough into two cake rings/springform pans of diameter 14-16 cm and bake them for about 15 minutes at 180 °C (or 160 °C hot air). Allow the bottoms to cool and free them from the molds.

Caramel-chocolate cream with coffee:
1. Dissolve the instant coffee in the boiling water and mix it into the whipping cream. Heat whipping cream, glucose syrup and half of the salt up to boiling point. Pour it over the chopped chocolate, let it melt for a minute, and stick blend the chocolate cream.

2. Cover the surface with cling film and refrigerate until it has set.

Collection of the cake:
Spread half of the chocolate cream on one banana cake base, place the other base on top and spread the other half of the cream on. Sprinkle with the last half of salt when serving.

The recipe is created by the magazine "Lækkerier".

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