For the banana cake, drizzle the raisins with rum and allow to infuse.
Mix butter, eggs, spices and sugar until thick and creamy. Mash the bananas with a fork and fold in.
Mix baking powder with almonds and flour and stir in. Dry the raisins, dust with a little flour, fold into the batter with the coarsely grated chocolate and pour into a greased cake springform pan (26 cm diameter).
Bake at 200 degrees for about 50 minutes.
Dissolve the chocolate glaze and cover the cooled cake with it. Decorate the banana cake with shawl gobber and serve.
Preparation Tip:
Use high quality Caribbean rum for the banana cake!
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