John Myers
Banana Tote with Coconut Buttercream
The perfect banana tote with coconut buttercream recipe with a picture and simple step-by-step instructions.
- 1 packet Vanilla flavored custard powder
- 0,5 liter Milk
- 100 g Sugar + 3 tbsp for the pudding
- 2 Eggs
- 1 packet Bourbon vanilla sugar
- 1 pinch Salt
- 50 g Sifted flour
- 50 g Food starch
- 1 Knife point Baking powder
- 250 g Soft butter
- 100 g Desiccated coconut + 4 tbsp for decoration
- 4 Pc. Bananas
- 100 g Whole milk couverture
- 100 g Dark chocolate couverture
- 25 g Palmin or coconut oil
- Grease a fruit base or springform pan 26 – 28 cm in diameter and dust with flour.
- Mix the pudding powder with 3 tablespoons of sugar and 6 tablespoons of the milk until smooth. Bring the rest of the milk to the boil. Stir in the mixed pudding powder, bring to the boil and simmer for approx. 1 minute while stirring. Remove from heat and pour into a bowl, place cling film directly on top of the pudding. Let cool down at room temperature.
- Separate the eggs for the biscuit. Beat egg yolks, 2 tbsp lukewarm water, 100 g sugar, vanilla sugar and a pinch of salt with the whisk of the hand mixer for approx. 5 min. Mix flour with cornstarch and baking powder, sieve on top and fold in. Beat the egg whites until stiff and fold into the biscuit mixture.
- Spread the sponge cake into the fruit base dish and bake in the preheated oven, electric stove: 180 ° C, fan-assisted 160 ° C for approx. 20 minutes. Let cool in the tin for 10 minutes, then turn out and let cool down.
- Whip butter for about 15 minutes until creamy. Stir the room-warm pudding until smooth and stir into the creamy, whipped butter, tablespoon at a time. Fold in 100 g desiccated coconut.
- Peel the bananas, cut in half lengthways. Spread a thin layer of buttercream on the cake base. Top with bananas. Spread the rest of the coconut buttercream on top like a dome. Chill the cake for approx. 2 hours.
- Roughly chop both couvertures and melt with plate fat in a hot water bath. Take out and let cool down a bit. Cover the cake with the couverture. Sprinkle the edge of the cake with 3 – 4 tablespoons of desiccated coconut. Put the cake in the cold again for at least 1 hour.
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