Banana and hazelnut cake

Name: Banana and hazelnut cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 20
Ingredients: 275 g Butter or margarine; 500 g Flour; 100 g Honey; 2 packages Vanillin sugar; 1 pinch Salt; 125 g Sugar; 3 Eggs (size M); 3 TABLESPOONS Cocoa powder; 1 package Baking Powder; 100 g ground hazelnut kernels with skin; 600 g (approximately 350 g net) Bananas; 3 TABLESPOONS Lemon juice; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 20

275 g Butter or margarine
500 g Flour
100 g Honey
2 packages Vanillin sugar
1 pinch Salt
125 g Sugar
3 Eggs (size M)
3 TABLESPOONS Cocoa powder
1 package Baking Powder
100 g ground hazelnut kernels with skin
600 g (approximately 350 g net) Bananas
3 TABLESPOONS Lemon juice
7-10 Tbsp Fat and breadcrumbs

Directions

1
For the crumbles, knead 100 g fat, 200 g flour, honey and 1 sachet of vanilla sugar into crumbles using the dough hooks of the hand mixer. Keep cold. For the dough, mix 175 g fat, 1 packet of vanillin sugar, salt and sugar with the whisks of the hand mixer until creamy. Stir in the eggs one by one. Mix 300 g flour, cocoa, baking powder and nuts. Peel bananas, sprinkle with lemon juice and mash with a fork.
2
Stir bananas and flour mixture into the fat-egg cream. Grease a box form (30 x 11 cm; 2 litres capacity) and sprinkle with breadcrumbs. Add the dough and smooth it down. Spread crumbles over it. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 1/2 hours (test with sticks). Remove from the oven, let it rest on a cake rack for about 10 minutes, then turn out of the tin and let it cool down
3
1 hour waiting time