Made by the Pastry Chef Sol Arceo
INGREDIENTS
– 2 eggs
– 120gr of peeled bananas
– 120gr sugar
– 50gr neutral oil (coconut, corn or canola)
– 140gr flour 0000
– 5 gr baking powder
– Vanilla essence
– Optional: 1 pinch of cinnamon
– Garnish: caramel, peanuts & dark chocolate
PROCESS
1. Make a purée with the bananas, the vanilla essence and the oil. Add the sugar, the eggs and mix well.
2. Sieve and add the flour, the baking powder and the cinnamon. Beat until you have a homogeneous mixture without lumps.
3. Prepare the mold with vegetable spray.
4. Fill the mold with the preparation and cook in a preheated oven at 160 °C until the pudding is firm.
5. Let it cool down inside the mold, fill with caramel and spread some caramel over the surface. Stick the roasted peanuts to the caramel and place in the freezer for 30 minutes.
6. Decorate it with melt chocolate and ready to enjoy!
SOL ARCEO had study Professional Bakery & Pastry at the Gato Dumas School, she work as Tutor of Pastry and providing delicious cakes & chocolates for special events. Specialized in cake decorations, avant-garde chocolaterie, french pastry and nutrition. Follow Sol at Instagram and Facebook
