Banana bread with espresso cream
Enjoy the perfect combination of moist banana bread and aromatic espresso cream, which give this pastry a special flavour.
Ingredients
Banana bread cake
100
g
Butter, very soft
70
g
Sugar
1
Piece(s)
Vanilla pod, scraped out
4
Piece(s)
Eggs
1
Pinch(es)
Salt
250
g
Banana puree (ripe bananas)
250
g
Flour
15
g
Baking powder
Espresso cream light
3
g
Gelatine
300
g
Whipped cream
30
g
Espresso
Preparation
Banana bread cake
1. Beat the butter, sugar and scraped vanilla pod until fluffy.
2. Add the eggs and stir the mixture until it is light in colour.
3. Add salt and banana puree.
4. Stir in the sifted flour and baking powder.
5. Fold the Chocolini (small chocolate drops) and coarsely chopped hazelnuts into the mixture.
Other nuts (almonds, walnuts, etc.) can also be used.
6. Spread the mixture smoothly into a 26 cm diameter springform tin.
Bake at 180°C (fan oven 160°C) for 40 - 45 minutes.
Espresso cream light
1. Soak the gelatine.
2. Bring 80g of cream to the boil.
3. Dissolve the gelatine in the slightly cooled cream.
4. Mix the espresso into the cream.
5. Dissolve the couverture to approx. 32°C and mix with the cream and espresso mixture.
6. Whip the remaining cream and fold into the couverture-espresso mixture.
7. Spread the espresso cream on the cooled banana bread in the frame and leave to gel overnight.
Tip!
Banana bread can also be served without espresso cream or combined with other creams or ice creams.
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