Ingredients

Banana/nut biscuit
eggs
5 pc
sugar
0.50 cup
120 g
4.20 oz
3.96 fl oz
flour
0.50 cup
150 g
5.25 oz
4.95 fl oz
banana puree
1 cup
250 g
8.75 oz
8.25 fl oz
corn starch
0.25 tbsp
5 g
0.18 oz
0.16 fl oz
vegetable oil
0.25 cup
3.25 tbsp
50 ml
1.65 fl oz
baking powder
0.75 tbsp
10 g
0.35 oz
0.33 fl oz
wine vinegar
1 tsp
4.92 ml
vanillin
0.25 tbsp
5 g
0.18 oz
0.16 fl oz
pecans
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
walnuts
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
Condensed cream
brown sugar
0.50 cup
140 g
4.90 oz
4.62 fl oz
cream 33%
0.75 cup
200 ml
6.60 fl oz
honey
1 Tbs
butter
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
Creme
cream cheese
1.25 cup
300 g
10.50 oz
9.90 fl oz
mascarpone
1 cup
250 g
8.75 oz
8.25 fl oz
condensed cream
0.75 cup
200 g
7 oz
6.60 fl oz
powdered sugar
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
vanilla extract
to taste
Filling
bananas
1.25 cup
300 g
10.50 oz
9.90 fl oz
condensed cream
0.50 cup
100 g
3.50 oz
3.30 fl oz
pecans
2 tbsp
30 g
1.05 oz
0.99 fl oz

Method

If your kids eat bananas all the time, and this fruit never runs out in your house, then you may try to cook such a cake for tea.

The calculation is for an 18 cm (7 inch) mold.

If you have no pecans, then replace it with walnuts.

Let’s start cooking!

Biscuit

  1. Fry the nuts in a dry frying pan, and grind it into crumbs.
  2. Whip the eggs with sugar until fluffy, and sift the dry ingredients; gently stir the mix with a spatula from the bottom to the top.
  3. Punch the bananas with a blender until a puree state, and mix it with oil and vinegar. Add the mix to the dough, and combine; add the nuts. Stir the mass gently so as not to deprive the dough of airiness. Spread the dough in 2 molds of 18 cm (7 inch) each, and bake the biscuit at 170C (338F) for 45 to 55 minutes. Check the readiness with a dry skewer. The biscuit comes out approximately 4 cm (1.6 inch) high each. Cut them into 4 layers.

Condensed cream

Place all the ingredients in a saucepan, and boil for 10 minutes; cool, and put the condensed cream in the fridge overnight.

Creme

All the ingredients should be at room temperature. Mix the cream cheese with the condensed cream using a mixer; add the mascarpone, and then add the extract and the powdered sugar. Adjust the sweetness to your taste. Don’t overwhip the crème; it is enough to combine the components until smooth. This amount of the crème is enough for the inside of the cake and for the draft layer.

Filling

Cut the bananas into circles 5 mm (0.2 inch) thick, and combine it with the condensed cream in a saucepan. Boil the mix slightly over a low heat; the bananas shouldn’t turn into the puree. Immediately transfer the filling to a flat dish, and cool it in the cold. When the cream in the filling thickens again, you can start assembling the cake.

Additionally, fry the nuts in a dry frying pan, and chop it with a knife.

Cake assembling

Grease the bottom sponge biscuit with a thin layer of crème, and spread the banana filling, not reaching the edge for 2 cm (0.8 inch). Sprinkle the filling with chopped nuts, and cover it with the crème. The nuts will combine with the crème, but that’s fine. Repeat the same actions twice more. Wrap the finished cake in the acetate film, and close it with a ring. Put the cake in the fridge overnight.

Bon Appetit!