Banana cake with Nutella ganache – A recipe for spongy banana cake with milk chocolate and ganache with Nutella.
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150 g butter, melted
150 g cane sugar
50 g brown sugar
1 tsp. vanilla sugar
150 g all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
3 over-ripe bananas
100 g milk chocolate,
100 ml cream
50 ml whole milk
200 g milk chocolate
100 g Nutella
Flake salt for decoration (optional)
Heat the oven to 180 C convection.
Melt the butter and let it cool. Beat the eggs, cane sugar, brown sugar, and vanilla sugar until light and airy. Mix the flour, baking powder, and salt together and stir it into the batter. Mash the bananas and mix with the melted butter and stir into the batter. Finally, fold in the milk chocolate. Line a springform tin (23 cm diameter) with baking paper at the bottom and grease it with butter. Bake the banana cake for 45-50 minutes. Let the cake cool.
Put the cream and whole milk in a small saucepan and bring it to just below the boil. Put the milk chocolate and Nutella in a bowl and pour the hot cream/milk mixture over the chocolate. Let it stand for a while and then stir in the center with a dough scraper until the mixture combines and becomes glossy. Refrigerate the ganache for 1 hour or until it is thick and “spreadable.”
Release the cake from the tin. Place the cake on a plate and spread the cold ganache on the cake in a thick layer. Sprinkle with flake salt (optional). Serve the cake immediately or refrigerate until serving. It can easily be made the day before and stored in the fridge. Enjoy!