Recipe Banana Cake
To make this dish
Ingredient list
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Banana Cake batter656 g ripe bananas
16 g vanilla extract with seeds
360 g sugar
504 g vergeoise blond beet sugar
163 g Lescure Unsalted 250g butter Roll 82% fat
328 g eggs
240 g full-fat fromage blanc 20% MF
502 g plain flour (T55, approximately 11% protein)
18 g baking powder
11 g bicarbonate de soude
2 g netmug
2800 g total weight
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Rum and lime soaking syrup300 g dark rum (optional)
100 g lime juice
400 g total weight
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Hot mirror glaze150 g hot neutral glaze
150 g water
300 g total weight
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Banana Cake finishing touchesSQ Lescure Unsalted 500g butter Roll 82% fat
SQ plain flour (T55, approximately 11% protein)
3 bananas
360 g total weight
The right ingredients
Lescure Unsalted 250g butter Roll 82% fat
Lescure Unsalted 500g butter Roll 82% fat
The recipe, step by step
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01
Banana Cake batter
Using the paddle attachment, combine the room-temperature bananas with the vanilla extract then add the two types of sugar.
Incorporate the softened butter.
When the mixture is homogenous, add the eggs and fromage blanc and combine again.
Finally, add the sifted-together dry ingredients.
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02
Rum and lime soaking syrup
Combine the ingredients.
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03
Hot mirror glaze
Combine the ingredients and bring to the boil.
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04
Banana Cake finishing touches
Butter the Matfer Exoglass moulds (345079) with softened butter.
Flour the pans lightly and place in the refrigerator.
Place 5 banana slices (1 cm thick) in the bottom of each mould then pipe out 280 g of batter over top.
Place the moulds on a rack (for even colouring) in a convection oven preheated to 190°C, then bake at 160°C (damper closed) for approximately 35 minutes.
Remove from the oven and unmould immediately.
Brush the tops of the cakes with 35 g of imbibing liquid, then let cool.
Glaze the tops of the cakes.
> For even, symmetrical development, place the moulds perpendicularly to the fan and turn the rack around halfway through.