Banana cake is one of those unusual cakes, which everyone at home will like.
In addition to the main ingredient, bananas, the cake also includes jelly and cream.
The cake is quite easy to make and it is worth trying it out, especially if you want to surprise your guests with something original.
If you decide to try this recipe, I encourage you to share your photos in the Comment section.
I also invite you to visit my Instagram: mecooksblog and Facebook: MeCooks
Bon Appetit 🙂
Place 5 bananas on a baking tray. Put them in an oven preheated to 180 degrees Celsius and bake for 10 minutes. Once baked, cool them down and blend.
Sponge cake: Separate the egg white from the yolks. Add a little salt to the egg whites and whisk until stiff. Gradually add caster sugar to the stiff egg whites and keep whisking. Sift the flour and add baking powder to it. While gently stirring the egg whites with a wooden spoon, gradually add the egg yolks and the flour in turns. Pour the cake into a baking tin. Bake for 25 minutes at 180 degrees Celsius.
Banana filling: Mix gelatine with eight tablespoons of cold water. Set aside for five minutes to swell. After five minutes, heat it up and mix thoroughly. Let it cool. The gelatine should be cool but it should still have a liquid consistency.
Whisk the whipping cream to semi-stiff. Add mascarpone, caster sugar and the blended bananas. Stir until the cream thickens well. Finally, add the liquid gelatine. Mix thoroughly.
Dissolve the cherry jelly in 400 ml of boiling water then let it cool down.
Pour the banana mixture onto the sponge cake. Decorate the top with some banana slices. Pour the cherry jelly over it. Place the cake in the fridge.
When buying gelatine, make sure that it is a proper one.
The baking tin I used was round-shaped and had a diameter of 24 centimetres.
Do you like fruit cakes? If yes, then you should try my recipe for Gluten-free apple oat bars.
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