Ingredients
SwissBake® Egg-Free Banana Cake Mix – 1000 g
Butter (softened) – 260 g
Water (at room temperature) – 125 g
Choco Chips (semi-sweet/dark) – 150 g
Sea Salt (flakes) – 2 g
Method
In a planetary mixer with paddle attachment, combine the cake mix and softened butter. Mix at slow speed for 1 minute until crumbly. Slowly add water while mixing on medium speed for 2–3 minutes until a soft cookie dough forms. Scrape the sides to ensure even mixing. Fold in choco chips and sea salt at slow speed until evenly distributed. Use a scoop or spoon to portion dough into 35–40 g balls. Flatten slightly and space evenly on a parchment-lined tray. Bake at 170°C for 12–14 minutes until edges are golden brown and centres are soft. Do not overbake. Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Baking Tips
Serve warm with a quenelle of vanilla bean ice cream, salted caramel drizzle, and brûléed banana slices. Optionally dust with powdered sugar.
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