Banana cake

AUTHOR
Billie Wagner
DIFFICULTY
easy
RATING
4.2 5
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 25
  • 5 Bananas (150 g each; net total approx. 450 g)
  • 60 g Butter or margarine
  • 200 g Sugar
  • 7-10 Tbsp peel of 1 untreated lemon
  • 1 package Vanillin sugar
  • 4 Eggs (size M)
  • 500 g Flour
  • 1 package Baking Powder
  • 50 ml Milk
  • 100 g crushed almonds
  • 100 g ground hazelnuts
  • 2 (100 g each) Bag "cake glaze dark"
  • 200 g Whipped cream
  • 1 (approx. 150 g) Banana
  • 1 TEASPOON Lemon juice
  • 7-10 Tbsp Fat and breadcrumbs

Directions

  1. 1

    Peel the bananas and crush them finely with a fork. Beat the banana puree, butter, sugar, lemon peel and vanilla sugar with the whisk of the hand mixer until foamy. Stir in the eggs bit by bit.

  2. 2

    Mix flour and baking powder and stir in four portions. Add milk, almonds and nuts and mix. Fill the dough into a greased springform pan (26 cm Ø) with breadcrumbs and a tube bottom insert and bake in the preheated oven (electric range: 175 °C/ gas: level 2) for about 1 hour.

  3. 3

    Remove the cake from the oven, let it cool on a cake rack, then remove it from the mould. Place the cake glaze in hot water for 10 minutes, cut open the bag and pour over the cake. Let the icing dry.

  4. 4

    Before serving to decorate, whip cream until stiff, fill into a piping bag with star-shaped spout and squirt tuffs onto the cake. Peel and slice the banana, sprinkle with lemon juice and place in the cream tuffs.

Nutrition Facts

KCAL
250 kcal
CARBS
32 g
FATS
12 g
PROTEINS
5 g

Categories & Tags

Cakes & PastriesCakeCake

More Delicious Recipes