Bananakaka með súkkulaðikremi

Banana cake with chocolate cream

Ingredients

for the cake

3 large ripe bananas
200 g brown sugar
1 tsp grated vanilla  
150 g melted margarine
2 eggs
100 ml buttermilk
500 g wheat flour
2 tsp baking soda
1 tsp salt 
150 g nougat chocolate

for the cream

150 g white chocolate
175 g cream cheese
30 g soft margarine
 

Preparation

Preheat the oven to 350 °F (180 °C) upper/lower heat.

Puree the bananas...

...and mix in a large bowl with the sugar and vanilla.

Then add flour, baking powder and salt, stir in and work with the melted margarine, eggs and buttermilkto form a smooth dough.

Chop the nougat chocolate for the dough and stir it in with a mixing spoon.

Put the dough in a baking pan lined with baking paper and let it bake at 350 °F (180 °C) for a good 3/4 hour until the dough is cooked through and nothing sticks when you test it.

Let the cake cool on a rack.

For the cream, melt the milk chocolate in a water bath. Meanwhile, take the cream cheese and margarine out of the refrigerator so that they can reach approximately room temperature.

Mix the melted, slightly cooled chocolate with the cream cheese and margarine to form a smooth cream and spread on the cooled banana cake.

Then place the finished cake with the cream in the refrigerator for at least 2 hours so that the cream hardens and then serve.

[Translated from here.]