John Myers
Banana Cake with Hazelnuts
The perfect banana cake with hazelnuts recipe with a picture and simple step-by-step instructions.
- 300 g Soft butter
- 5 Free range eggs
- 125 Milliliters Milk
- 250 g Sugar white
- 2 packet Vanilla sugar
- 200 g Ground hazelnuts
- 100 g Chopped hazelnuts
- 5 Banana fresh
- 500 g Flour
- 2 packet Baking powder
- 100 g Whole milk couverture
- In a mixing bowl, beat the butter, sugar and vanilla sugar until frothy. Add the eggs and stir in.
- Mix the flour with the baking powder and stir in two portions. Add the hazelnuts and stir in. Stir in the milk. Mash the bananas with a fork and fold into the batter.
- Pour the dough into the prepared springform pan and smooth it out. Place the cake in the (fan-assisted) oven preheated to 180 degrees and bake for approx. 60 – 65 minutes. (Chopsticks sample)
- When the baking time is over, take it out of the oven, let it cool down for 15 minutes, remove the edge of the springform pan and let the cake cool down.
- Place the cooled cake on a cake plate. Melt the couverture over a water bath and brush the cake with it.
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