Cake3 massive eggs, separated½ cup (4 ounces or 115 grams) unsalted butter, at room temperature1½ cups (300 grams) granulated sugar1½ teaspoons vanilla extract1½ cups (375 grams) mashed bananas⅔ cup (160 grams) bitter cream3 cups (400 grams) all-purpose flour½ teaspoon floor cinnamon1 teaspoon baking powder1½ teaspoons baking soda1½ teaspoons kosher salt
Filling and topping2 cups (12 ounces or 340 grams) semi- or bittersweet chocolate chips½ cup (100 grams) granulated sugar1 teaspoon floor cinnamon
Filling and topping2 cups (12 ounces or 340 grams) semi- or bittersweet chocolate chips½ cup (100 grams) granulated sugar1 teaspoon floor cinnamon
Warmth oven: To 350°F (175°C). Coat a 9×13-inch baking pan with nonstick spray and line the underside with parchment paper, or in case you have a bigger sheet of parchment paper, you should use it to line the underside and the perimeters, no spraying wanted.
Make the batter: In a big bowl, beat egg whites till they maintain agency peaks and put aside. [If you only have one mixer bowl, you can transfer the egg whites to another and use the mixer bowl to make the rest of the cake batter.]
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