Banana cake with chili and thick caramel topping

A delicious, spongy banana cake with chili and thick, lightly salted, chilli caramel flavored topping. It tastes great both freshly baked and after being cooled down in the refrigerator and can easily be varied with different toppings and / or spices, nuts etc..

Banana cake with chili and thick caramel topping - et godt stykke

Ingredients – the cake:

300 g. good quallity wheat flour (Ø) or for example. chickpea flour if you do not eat wheat

60 gr Sukrin+ (sweetener made from erythritol and stevia – the amount here is equivalent to 120 gr sugar)

2 tsp. baking soda w. small top

2 tsp. baking soda w. small top

1 tsp. salt w. small top

1 tsp. vanilla powder w. small top

1 tsp. cinnamon w. small top

A little chili powder or freshly chopped chili to taste

100 gr. coconut oil

6-7 large or 8-10 small well ripe bananas

2 tablespoons. lemon juice or apple cider vinegar (activates the baking soda)

Caramel Topping:

500 gr of dates

1 dl water (use soak water from the dates, hvs possible)

200 gr smooth peanutbutter

1 teaspoon salt

chili to taste, fresh or powder

50 g coconut oil

1 dl maple syrup

1 tsp vanilla powder

How to – cake:

Turn on the oven at 175 degrees celsius.

Line a form of approximately 25 x 35 cm with baking paper.

Mix flour, Sukrin , baking powder and -soda, salt and spices in a large bowl.

Melt coconut oil at very low heat .

Mash the bananas thoroughly – easily done e.g.. with a fork on a cutting board – or use the food processor. They must be almost liquid, since they are the only, along with coconut oil and the little bit of acid which is' liquid’ in the recipe. Put them in the bowl with melted coconut oil and vinegar or lemon juice.

Stir the batter well.

Fill the cake batter into the form and smooth out the surface. Bake approximately 45 minutes.

Remove cake from oven, place it on a wire rack and let it cool completely.

This portion yields about 12 large pieces or 20 smaller.

How to – caramel topping:

Melt the coconut oil over low heat.

If the dates are quite soft, skal de udblødes mindst 1 time i varmt vand, Pour boiling water over so they are covered and leave them on the kitchen table. Then pour water from – gem 1 dl til næste skridt ( the rest can possibly used in a smoothie or other).

First blend the the dates in the food processor while slowly adding water.

Add remaining ingredients and blend until the texture is smooth and a like a very thick caramel sauce.

Fordel karameltopppingen over den afkølede kage.

Can be eaten immediately or after setting in the refrigerator for a while, the caramel toppping will firm up a bit in the fridge.

Store the cake refrigerated.


Try . to spice the cake with a little nutmeg or mace – that suits the banana taste really well.

You can also replace wheat flour with gluten free flour or ex. defatted coconut or almond flour.

Try adding a little dried berries – i.e.. cranberries, cherries or blueberries. Fresh can also be used, of course, – but it makes the cake a little more wet.

Instead of caramel topping you can use e.g.. the chocolate topping here: Chocolate Topping

If you use chocolate topping it may be nice to add whole or coarsely chopped nuts in the cake batter. It may be e.g.. walnuts, pecans, hazelnuts, pistachios, almonds, etc..

Banana cake with chili and thick caramel topping - Ingredients Banana cake with chili and thick caramel topping - de tørre ingredienser Banana cake with chili and thick caramel topping - mos bananerne med en gaffel Banana cake with chili and thick caramel topping - dejen er blandet Banana cake with chili and thick caramel topping - klar til en tur i ovnen Banana cake with chili and thick caramel topping - færdigbagt

Caramel Topping:

Caramel Topping - Ingredients Caramel Topping - blendet og klar Caramel Topping - på kagen Banana cake with chili and thick caramel topping - der må smages Banana cake with chili and thick caramel topping - et godt stykke Banana cake with chili and thick caramel topping - med ekstra topping

Cake with chocolate topping after this recipe: Chocolate Topping

med chokoladetopping - 1 med chokoladetopping - 2 med chokoladetopping - 3 med chokoladetopping - 4 med chokoladetopping - 5

Chocolate-praline cake with chili

Spongy, praline-like, super delicious chocolate cake. Eaten in small servings, for example as. dessert – perhaps with a scoop of good vanilla icecream and fresh fruit or berries – or with cup of strong coffee anytime. The sweet potatoes – which in reality isn't potatoes at all – helps by adding sweetness and make the cake spongy and pralinelike, and makes sure it contains somewhat less calories than it tastes like. Cold from the fridge is like firm praline in the middle, warm is it like a real spongy chocolate'pudding'dessertcake.

Chocolate-praline cake with chili - serving

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English here: Rice pudding cake with ginger and chilli – vegan version

The vegan version of one of the blog's greatest hits. Even if you do not normally eat vegan foods, you can surely appreciate ingredients like rice that is cooked with almond milk, whipped almond cream that has been folded in and the coarse marzipan-like, spicy almond/cashew bottom. Another way to serve a danish rice pudding dessert. Although it can of course be made without chili, I do believe that, together with the ginger, it matches the sweet taste and really suits it well. They are both very discrete in the cake and gives just a hint of hot seasoning. Chili powder is medium hot (standard bought chilipowder) – adjust the volume if you use your own or other than standard.

Vegansk ris a la mande kage med ingefær og chili - færdig 3

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English here: Chocolate muesli or nut bars with chili

The first of a new category of small easy to make ideas that might not quite qualify as recipes, but still a bit more than just 'sprinkle some chili on'.

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Chokolade musli eller nøddebarer med chili 8

The picture above is chocolate-chili-crunch-hearts made of some 'leftovers’ and a thick coat of chocolate.

I had a bit of a delicious granola, some honey roasted muesli and a bunch of different chokolade'lefovers’ – and then it's obvious to make some delights.

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English here: Almond-mazarin with chili and fruit or berries

The first of a series of cakes which I am about to develop, which does not contain white sugar, butter and eggs – but lots of other goodies instead . There is no compromise on the taste and I try to fill them with my favorite ingredients.

Here's my idea of ​​a really spongy and 'heavy' almond mazarin cake which gets a fresh tinge from some nice berries or other fruit. A discreet chili spice gives an extra touch, I believe.

Almond-Mazarin with chili and fruit or berries

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Chocolate sauce with chili

English here: Chocolate sauce with chili

A super easy and quick chocolate sauce that tastes terrific both warm and cold. It can be adjusted with different types of chocolate and other flavorings such that it can be used with almost everything.

It will be quite thick in the version first proposed when it is cold, but you can always stir in a little water or other liquid in order to make it thinner if you like – both when the sauce is warm and when cold. The chocolate you use also affects how thick the sauce becomes – the darker the thicker, so you can adjust it and use whichever chocolate you just have in the kitchen.

Chocolate sauce in the various models can also be used as the center of filled chocolates, it needs to be a bit thick then.

I will come up with some more suggestions for variations at the bottom of the page as I get them made.

Chokoladeauce med chili - med mediummørk chokolade og maltwhisky - på bananis

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Chickpea balls with chili

English here: Chickpea balls with chili

Definitely just meant as a basic recipe – do playwith the ingredients. See also the 'Tips’ further down the page.

The mass before frying is also great as Jalapeñostuffing in halved, cored, stuffed Jalapeños, to be grilled on the outdoor grill or ovenbaked / grilled. They might be. brushed with chili sauce, Liquid Smoke or another good sauce before cooking or they can be sprinkled with a little cheese if desired.

Chickpea balls with chili

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English here: Smoking Hot Barbecue Sauce

A super delicious and versatile barbecue sauce that is worth the effort. If you do not have the opportunity to smoke the tomatoes, then theres mentioned an alternative at the bottom of the page.
Use the sauce as it is on grilled / fried / roasted vegetables, meat, poultry and oily fish. Use it in sauces and dips – alone or whisked together with other kinds of dip. Use it in burger, on hot dogs, French fries and pulled pork, etc..

Smoking Hot Barbecue Sauce - finished

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Vegedeller with chili, sweet potatoes, celery, and potatoes (will be translated upon request)

The next little while I will put some different vegedeller with chili on the blog. We eat them often in all sorts of forms and uses really recipe for everyday, but I would like to share a few different 'models’ with you – as well as can be varied almost indefinitely. They work great with a good seasoning and therefore also with a good shot chili. I de første her er især de søde kartofler med til at give chilien et godt modspil og de kan tage en del chili synes vi.

Many vegedeller has a base of lentils / beans / chickpeas, but not the. The others will come, some also. You here is actually the hardest to roast, because they are the loosest in the structure – but now they just first in line on this blog.

Vegedeller with chili, sweet potatoes, celery, and potatoes (will be translated upon request) - velbekomme

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