| 100 g | Butter |
| 100 g | Cane sugar or sugar |
| 1 tsp | Vanilla |
| 2 | Banana(s), fully ripe |
| 2 | Egg(s) |
| 50 g | Chocolate flakes, dark |
| 100 g | Spelt flour, whole wheat flour or wheat flour |
| 50 g | Nuts or almonds or mixed, ground |
| 50 g | Nuts or almonds or mixed, chopped |
| 1 Msp. | Cinnamon powder |
| 1 tbsp | Cocoa powder |
| 1/2 pack. | Baking powder |
| 70 ml | Milk, approx. |
| ½ | Lemon(s), untreated, the zest and juice thereof |
| 1 pinch(s) | Salt |
| 100 g | Couverture, dark |
| Grease for the shape |
Nutritional values per serving
Kcal
3627
Protein
66.82 g
Fat
215.39 g
Coal hydr.
349.88 g
Preparation
Working time: approx. 20 minutes
Cooking/baking time approx. 45 minutes
Total time approx. 1 hour 5 minutes
Grate the zest from half a lemon and squeeze out the juice. Mash the bananas with a fork to a puree and mix with the lemon juice. Separate the eggs and beat the egg whites with a pinch of salt until very stiff.
Mix the butter with the sugar, vanilla sugar and lemon zest until fluffy. Add the egg yolks and then the banana puree. Mix everything well together.
In a separate bowl, mix together the flour, sifted baking powder, ground and chopped nuts, cinnamon, cocoa powder and chocolate flakes, stirring alternately with the milk and into the butter mixture. Finally, use a batter scraper or baking spoon to carefully fold in the beaten egg whites.
Pour the dough into a greased 18 cm springform pan or 20 cm loaf pan and bake at 160°C hot air for about 45 – 60 minutes (test with a chopstick). If the cake darkens too quickly, cover with aluminum foil after about 30 minutes.
After cooling, cover the cake with dark glaze and decorate as desired.
Instead of wholemeal spelt flour, wheat flour or similar can also be used. In addition, I always use cane sugar. For a 26 cm springform or bundt cake pan, simply double the quantities.