Banana Cake Chocolate Almond recipe by Ninik Becker.
This is a very simple cake that you can make even if you do not have an electric mixer. I’ve often make a lot of cakes in the past, but sometimes the noisy of the mixer is still somewhat bothered me. Sound strange, yea?
This cake is moist and delicious event without glaze.
Makes 1 loaf.
Ingredients A :
- 125 ml melted butter (I melt in the microwave)
- 200 g sugar (to me was too sweet, Big Bear said it was perfect)
- 2 large eggs
Ingredients B :
- 190 g all-purpose flour
- 1 1/2 tsp of baking powder
- 1/2 tsp salt
- 1 sachet vanilla sugar (or 1 tsp vanilla extract)
Ingredients C :
- 125 ml sour milk (125 ml milk + 2 tbsp lemon juice, let sit for about 10 minutes until slightly curdle)
- 1 large ripe banana
- 2 tbsp raisins, optional
- 175 g chocolate glaze (in Germany called Kuchen Glasur, available on the shelves of baking ingredients)
- 75 g almond slices
Toast almond slices until golden and crispy, set aside.
Mash banana using a fork, set aside.
Preheat oven at 180°C. Line loaf pan with parchment paper.
In a large bowl, mix ingredients A. Using a balloon whisk, whisk melted butter + sugar until the sugar dissolved. Add the eggs and (if you use vanilla extract, add at this point as well). Whisk until smooth and the mixture slightly thickened.
Butter mixture. Ingredient A is ready.
Sift ingredients B : AP flour + baking powder + salt +(if using vanilla sugar, add here too) over ingredients A.
Using a spatula, carefully fold the batter to combined.
Pour sour milk into the batter, fold again. Add mashed banana and raisins (if using). Fold again until well blended but not overmixed.
Pour into prepared loaf pan lined with parchment paper. Smooth with a spatula.
Bake at 180°C middle rack for about 30 to 35 minutes. Each oven has a different character, baking time may vary. Until golden brown and toothpick comes out clean when you check it. Please check after 30 minutes baking time, if the toothpick still wet, put back in the oven and continue baking.
Take out from the oven and allow to cool in the pan for about 10 minutes.
Transfer to a wire rack to cool completely.
Making chocolate glaze. Put chocolate glaze in a heatproof bowl.
Double boil by put the bowl over simmering water in a small pot, until the chocolate melt. Stir until smooth and allow to slightly cool.
Pour chocolate glaze over cooled cake. Sprinkle with toasted almonds. Allow the glaze to dry.
Transfer to serving plate.
Guten Appetit !