Banana sponge cake

Ingredients for 16 servings:

• 100 g butter
• 4 bananas, medium-sized, fully ripe
• 100 ml cream or sour cream
• 3 eggs
• 250 g sugar
• 1 vanilla pod(s)
• 400 g flour
• 100 g hazelnuts, ground
• 1 packet of baking powder
• 100 g chocolate coating, whole milk

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Melt the butter. Peel the bananas, mash them with a fork, and mix them with the cream. Beat the eggs and sugar until frothy. Split the vanilla pod lengthwise, scrape out the seeds, and add them to the egg mixture (vanilla sugar will also work). Mix the flour with the ground nuts and baking powder and stir a tablespoon at a time into the egg mixture along with the melted butter. Mix the banana puree into the batter. Grease a Bundt cake pan or ring cake pan well and sprinkle with breadcrumbs. Pour in the batter and bake at 170°C for 45-60 minutes. Melt the chocolate coating and cover the cake with it. Sprinkle with chopped pistachios, if desired.