This is a recipe I am so fond of! Lovely with a cup of tea. I am not the biggest fan of banana but this one is amazing. And also, Yes! I have a new recipe format!
Banana Cake
275g Ripe bananas
225g Sugar 137g Eggs 112g Vegetable oil
112g Evaporated milk 187g Flour 10g Baking soda 5g Cinnamon powder
Mix and sieve all dry ingredients, set aside. In a mixer machine armed with paddle, beat the bananas and sugar, until smooth. Add all the liquid ingredients. Last add the dry ingredients in low speed until the mixture is well emulsified. Divide the mixture in one big frame and bake at 200°C for about 20 minutes.
When cooled down, divide in two and spread the hazelnut filling in-between.
Hazelnut Filling Add the filling in the middle of banana cake as a sandwich layer
200g roasted hazelnut
25g Sugar 1,5g Sea salt
25g Brandy Add 60g melted milk chocolate once made
Mix all the ingredients together and roast in the oven at 200°C for about 10 minutes. While still hot place then in the robotcoupe, or praline machine and blend to a paste. Optional add a little vegetable oil if thinner consistency requires. Pour the mixture on to one of the banana cake frame and cover with the other banana cake sheet. Freeze.
Milk Chocolate Rocher To dip layered banana cake in
500g Milk chocolate 150g Cocoa butter 200g Roasted hazelnuts (chopped)
Melt all chocolate and cocoa butter. Add roasted hazelnuts. Almonds work too. Let the leftover become soli or keep in vacuum bag. Stays well for a good amount of months.
Light Milk Chocolate Chantilly Topping
50g Milk chocolate 20g Milk 80g Cream #1 10g Vanilla sugar
100g Cream #2 Bring cream #1, vanilla sugar, and milk to the boil, pour it on to the chocolate and emulsifier. Mix in cream #2 (cold) Place in the fridge overnight or until temperature drops down to 4°C. In a mixer machine armed with a whisk attachment whip the cream like whipped cream. Cause of the high amount of fat will be ready very fast, and can split easily, make sure that will not be over whipped.
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