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

Coffee Marzipan with peanut butter and chili (will be translated upon request) – filled chocolates


Dark chocolate shells

250 gr marcipan

5 top spsk crunchy peanutbutter

½ cup Kahlua or other coffee liqueur

3 top tsk pulverkaffe

2 tsp (small top) chili powder


How to:

Prepare shells – see . little about chocolate.

Mix all ingredients for the filling well in enskål. This is most easily done with the hands at the bottom of a large bowl. Knead the mixture thoroughly.

Press the filling firmly into the chocolate shells.

Top with melted chocolate.


Lodtrækningsdag ;o)

If you want to participate in today's draw for a few samples of what I have on the shelves – namely a package with a glass of Tropicana (gul chilisauce), et chili med blue Æblegelé (Christmas Edition), a glass of yellow chilli jam and a small glass of red hot chili sauce……please write a comment here below by tonight: 24 december 2012, kl 23.59.

Packets sent from a post office d. 27 december.

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If you have not written anything to me here at capacity before, you probably will not see your voice message pop up including all when you wrote the. This is because, I must approve all people the first time they write. Just calm – I can well see both OGM and the time it is written in – and it will show up when I have approved the – before the draw.

Winners' names will be published on the site. Winners will also be notified by. mail.

You can participate once per draw.

I reserve the right to delete all drawing related to the recipes when we reach January. I charge any other bemærkninger that you may have written to the recipe stand.

Everything is made in an ordinary household kitchen.

Peanutbutter- and chocolate fudge with chili (will be translated upon request)


1 ds kondenseret mælk (sweetened)

250 gr crunchy peanutbutter (or smooth if you prefer)

350 gr god mørk chokolade

Ca 2 ½ teaspoon powdered chili or finely chopped fresh aftertaste


How to:

Hak chokoladen fine, if not it is in buttons.

Line a mold with baking paper – I like to use one bread form – I think it is appropriate in size.

Mix all ingredients in either a bowl, as lunes a water bath, or in a pot if you can control your stove with low heat.

Warm ingredients quietly up until they are melted together. Massen må helst ikke komme over 45 grader pga. chocolate.

Pour the mixture into the mold and smooth the surface roughly out with a spatula.

Let it stand for peace on the kitchen table at least a few hours before it is cut into squares or bars.

Fudge can be stored in a tin with tight-fitting lid at room temperature. Should it stay a little longer, can be stored refrigerated (I have it on cool) and it can be frozen. You can easily freeze a large piece down and only cut it out when it is thawed and you should use it.