Moist banana cake with milk chocolate creme - Frederikke Wærens
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Moist banana cake with milk chocolate creme

This banana cake is so moist and oh so delicious! And it has a airy milk chocolate creme on top. Try the recipe here:

Moist banana cake with milk chocolate creme


Banana cake ( approx. 10 pers.):
Milk chocolate creme:


Banana cake:

Whip sugar and butter light and airy. Add one egg at time  while whipping. Mix flour, baking powder and vanilla sugar together and whip it in the dough. Add butter milk. Mash the bananas with a fork and turn them into the dough together with the dark chocolate. Butter a rye bread (mine is 25 cm and can hold 1.3 L) with butter and pour the cake batter into the mold. Bake the cake in the oven at 180 ° C for approx. 1 hour. Let the cake cool off.

Milk chocolate creme:

Warm the heavy cream up to the boiling point and remove the pan from the heat. Chop the chocolate and pour it into the heavy cream and let it melt while stirring gently. Pour the mass into a freezer bag and place it in the refrigerator for approx. 4 hours or until it is fully cooled. You can also get it in the freezer if it’s going to be a little faster. When the chocolate-cream mixture is completely cold and have gathered a little, whip it airy with a hand mixer. Grease the chocolate cream on the cake and serve immediately. Bon appetite!


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