Charlotte with bananas and pineapple
Votes: 4
Time: --
Complexity: easily
Complexity: easily
Recipe for making charlotte in a slow cooker with bananas and pineapples.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 200 g flour
- 200 g of sugar
- 4 eggs
- 2 bananas
- 100 g canned pineapple
- 1-2 tsp powdered sugar
- Vegetable oil
- Vanillin to taste
We recommend
Cooking the dish according to the recipe:
- Beat eggs thoroughly with sugar, add flour and vanilla, add chopped pineapple and bananas.
- Mix everything well, transfer to a multicooker bowl greased with vegetable oil, select the “Bake” mode and set the timer for 50-60 minutes.
- After the finished pie has cooled slightly, sprinkle it with powdered sugar, cut into portions and serve.
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