Banana Cake with Hazelnuts and Chocolate Glaze
Ingredients
- 4 bananas, ripe
- 125 g butter, softened
- 125 g sugar
- 250 g all-purpose flour
- 100 g ground hazelnuts
- 1 packet baking powder
- 1 pinch salt
- 3 eggs, medium
- butter & flour for the pan
- a pinch of cinnamon, if you like
For the chocolate glaze
- 100 g dark chocolate
- 50 ml heavy cream
Nutrition per slice (12 per cake), approx.: 355 kcal6 g protein38 g carbs20 g fat3 g fiber
Estimates, calculated from the ingredients.
Instructions
- Preheat the oven to 180 °C (350 °F) (convection/fan 160 °C (325 °F)). Grease a cake pan with a little butter and dust with flour.
- Beat 125 g butter (softened) with 125 g sugar and 1 pinch salt in a stand mixer for 8 min until fluffy.
- In the meantime, mix 250 g all-purpose flour, 100 g ground hazelnuts and 1 packet baking powder in a bowl and set aside.
- Peel the 4 bananas, break them into rough pieces and either mash them with a fork in a bowl or purée them until smooth with an immersion blender.
- Once the butter and sugar are fully beaten, add the 3 eggs one at a time, beating each in for 1⁄2 min.
- Add the prepared flour mixture, the banana purée and a small pinch of cinnamon if you like, and quickly stir in on the lowest speed.
- Pour the finished batter into the prepared pan and bake in the hot oven on a rack in the lower third of the oven for 45–50 min.
- Take out of the oven and let cool in the pan on a wire rack for 10 min. Then turn out of the pan and let cool completely.
- For the chocolate glaze, chop 100 g dark chocolate, melt it in a bowl over a hot water bath and remove from the heat. Warm the 50 ml heavy cream until lukewarm, stir it into the chocolate and let cool. Spread the chocolate cream over the top of the cake.
Tips
- The bananas should be ripe, but not mushy. Be sure to cut away any brown spots first.
- Depending on your taste, the bananas can go into the cake finely puréed or still slightly chunky. Just try it out!
- The fluffier you beat the butter, the better. It doesn’t take much longer, but it’s worth it :).
- It’s best to store the banana cake in the fridge.
- Definitely warm the cream slightly. Otherwise the chocolate turns a bit grainy. But don’t boil it!
- By the way, this batter also works wonderfully for muffins.
Find more kitchen tips from A to Z in our Kitchen A–Z.
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Frequently Asked Questions about Banana Cake with Hazelnuts and Chocolate Glaze
How ripe should the bananas be?
Ripe, but not mushy. Cut away any brown spots first. Whether you purée the bananas smoothly or leave them a bit chunky is up to you.
Why does the cream for the chocolate glaze need to be warm?
Cold cream makes the melted chocolate grainy. So warm it gently, but don’t let it boil. Read more in the kitchen glossary under cream for chocolate glaze.
Can I use the batter to make muffins?
Yes, the batter works great for muffins. The baking time will be much shorter. Use the toothpick test for doneness to check when they’re ready.
What’s the best way to store the banana cake with chocolate glaze?
It’s best to keep the banana cake in the fridge. Cover it well or put it in a cake container. That way it keeps for 3 to 4 days. Take it out about half an hour before eating.
Can I freeze the banana cake?
Yes, banana cake freezes well. Cut it into pieces and wrap each one well. It keeps for about 3 months. Thaw the pieces in the fridge; the chocolate glaze may lose a little shine.
