This dessert was the result of the merger of two popular cupcakes – a banana cake and a lava cake, i.e. a cake with a liquid center, which is usually chocolate. But the uniqueness of this banana the lava cake is that under the shell of a banana biscuit you awaits liquid filling of vanilla ice cream. For this you you will need square ice cream briquettes that you need in a stack set in shape, pour in banana dough and bake in the oven. The taste of the cupcake is amazing, rich, banana with notes spicy spices, liquid creamy contrasts excellently with it мороженое. 
Time: 1 hour.20 minutes. Difficulty: easy Portions: 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 110 gr. butter, melted + optionally for lubrication mold
- 1 and 1/4 Art. premium flour + optionally for sprinkling forms
- 0.5 tsp baking powder
- 0.5 tsp soda
- 0.5 tsp coarse salt
- 0.5 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/4 tsp ground ginger
- 0.5 tbsp. granulated sugar
- 0.5 tbsp. brown sugar
- 0.5 tbsp. crushed bananas (approximately 2 bananas)
- 1/4 Art. sour cream
- 2 large eggs
- 1 tsp vanilla extract
- 2 briquettes of vanilla ice cream with chocolate
- Powdered Sugar
- Special equipment: ramekin or souffle mold 2 liter
Recipes with similar ingredients: bananas, vanilla ice cream, flour premium, allspice, ground ginger, cinnamon, sugar brown, sour cream, eggs
Recipe preparation:
- Preheat the oven to 175 ° C. Lubricate and sprinkle lightly. flour two-liter form, shaking out excess from it. Put the form on a baking sheet.
- In a large bowl, combine flour, baking powder, soda, salt, cinnamon, allspice and ginger. In a separate large bowl, whisk until smooth, butter, granulated sugar, brown sugar, banana, sour cream, eggs and vanilla. Then mix the flour mixture into banana
- Pour 2.5 tbsp. put dough in the middle and put in a stack ice cream briquettes on top of each other. Pour the remaining dough on the sides and on top of the ice cream.
- Bake until the cake is frozen and the center is still tremble for about 45 minutes. Cool the cupcake in shape for 15 minutes. Sprinkle with powdered sugar, put in a spoon in portions plates and serve.
