This magnificent banana cake has found its way to our kitchen via our dauhters godfather. The cake is best served a couple of days after baking. You can prepare it in any kind of cake mold. When it comes to decorating the cake… give the sous-chef all the creative freedom!
1 ¼ cup sugar
4 tbsp crème fraîche
2 tbsp breadcrumbs
1 ¾ cups wheat flour
1.5 tsp vanilla sugar
1 tsp baking soda
1 tsp baking powder
3.5 oz dark chocolate
2 oz butter
7 oz dark chocolate to decorate: sprinkles, chocolate chips, or anything you like, really
so that it has time to soften. Peel the bananas.
Chop the bananas with a table knife on a large plate and
mush them with a potato masher or fork.
Cream the butter and sugar.
Break the eggs into a bowl and add them to the butter and sugar mixture.
Whisk in the eggs.
Add the crème fraîche and the mashed bananas to the batter.
Mix it all together.
Grease the cake mold with melted butter and a (silicone) brush,
or with a stick of butter or shortening wrapped in baking paper.
Pour in the breadcrumbs and roll the mold so that the
breadcrumbs are distributed evenly all over the mold.
In a separate bowl, measure the flour, vanilla sugar, baking soda,
baking powder and salt.
Carefully mix all the dry ingredients together with a spoon.
Chop the chocolate into small pieces in a food processor or with a bread knife.
Mix in all the dry ingredients into the cake batter, then fold in the chopped chocolate. Pour the batter into the mold that the junior chef has greased and lined with breadcrumbs.
Bake the cake in a 330-degree oven for about an hour. Cover the cake with
baking paper halfway through so that the surface doesn’t burn.
Let the cake cool before turning it out.
Chop the softened butter into smaller knobs
with a table knife.
Melt the chocolate in a water bath or in the microwave.
Add the butter one knob at a time while the grown-up does the mixing.
Mix the frosting until it has an even consistency
and spread it on the cake.
Decorate with sprinkles, chocolate chips, or
whatever you like.
The recipes in SousChefCooking.com are divided into different work stages and color-coded:
The tasks in black are for the adults.
Tasks in green are intended to be performed together.
Sous Chef’s Cookbook (Apukokin keittokirja)
in Finland 2010.