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Eggless banana cake with white chocolate pudding frosting
An eggless banana sheet cake with sour cream and semolina, baked at 200°C and topped with vanilla pudding and white chocolate frosting. Makes 1 pan.
Save on PinterestRecipe at a glance
- Prep time
- 20 min
- Cook time
- 25 min
- Temperature
- 200 °C (400 °F)
- Servings
- 1 sheet pan
- Difficulty
- Easy
- Cuisine
- Slovak
This eggless banana sheet cake with vanilla pudding and white chocolate frosting uses pureed bananas to hold the batter together. The batter also includes sour cream or yogurt, honey, lemon juice, semolina, and dry vanilla pudding mix. Bake it at 200°C (400°F) until golden, then spread with frosting made from cooked pudding with white chocolate melted into it. You can also add chocolate glaze on top.
Ingredients
Batter
Frosting
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Instructions
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Batter
Puree the bananas, then add the juice of half a lemon and the sour cream. Stir together and add all the remaining batter ingredients. If the batter is too thick, add a little more sour cream as needed.
Spread the batter in a sheet pan lined with parchment paper and bake at 200°C (400°F) until golden.
Tip: You can substitute plain yogurt for the sour cream.
Frosting
Cook the pudding mix with the milk and water, sweetening it to taste. Add the chocolate, broken into squares, to the hot pudding and stir until melted.
Spread the frosting over the baked and cooled cake and smooth the surface. Decorate with chocolate glaze and let set.
Tip: You can also use apples instead of bananas.
Tip: Add the white chocolate to the pudding only after removing the saucepan from the heat—it is sensitive to overheating and can easily seize.
Nutrition facts
Approximate values per 100 g, calculated from the ingredients
- Energy
- 163 kcal
- Protein
- 1.9 g
- Carbohydrates
- 22 g
- of which sugars
- 12 g
- Fat
- 7.7 g
- of which saturates
- 4.0 g
- Fiber
- 0.8 g
- Salt
- 0.5 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Banánový koláč bez vajec s krémom z pudingu a bielej čokolády
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