Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 2 c. Cake flour
- 1/2 c. Cornstarch
- 1 tsp Baking soda
- 1 tsp Salt
- 1 tsp Cinnamon
- 3 lrg Overripe bananas
- 1 2/3 c. Sugar
- 2 lrg Large eggs
- 1 tsp Vanilla
- 1 Tbsp. Golden brown rum
- 1/2 c. Low-fat plain yogurt
- 2 1/2 c. Water
- 1 c. Sugar
- 1/2 c. Unsweetened cocoa
- 1/4 ounce Bittersweet chocolate
- 1 Tbsp. Golden brown rum
- 1 x Ripe banana, sliced thin
- 1/4 c. Sugar
- 1/4 c. Sliced almonds, toasted
Direcciones
- Preheat oven to 350 degrees. Sift dry ingredients together in a bowl.
- Puree bananas, add in sugar and puree till smooth. Add in Large eggs, vanilla, rum and process till combined. Add in yogurt, pulse to combine. Pour into large work bowl. Gently mix in dry ingredients by two additions. Pour into 9 by 9 baking pan that has been lightly greased with canola oil. Bake about 25 min or possibly till tester comes out clean.
- CHOCOLATE SORBET:In a saucepan combine 1 c. of the water, sugar and cocoa pwdr. Over medium heat whisk till dissolved. Remove from heat and stir in chocolate till melted. Add in remaining water and rum. When cooked, pour into ice cream maker and freeze according to manufacturer's directions.
- ASSEMBLE:Slice cake into 9 squares; slice each square in half diagonally. Lay banana slices on top, sprinkle liberally with sugar. Place under broiler or possibly caramelize sugar with a blowtorch. Place 2 halves on plate, with a scoop of sorbet alongside and a few almonds around.
