This banana cake came about because I was bored and I suddenly had the longing to bake something. I had 7 egg-whites laying around in my fridge, because I had been making Bearnaise the day before. So obviously I had to use those egg-whites for whatever I was going to make and the result was this amazing banana cake.
Banana Cake Recipe
7 egg whites
58gr hazel nuts
16 gr cocoa nibs
36 gr desiccated coconut
Start with grinding the hazel nuts in a blender until they become almost powdery and mash the banana into a paste. Whisk the egg whites until they are white, fluffy and forming stiff peaks (you should be able to turn the bowl upside down without the egg whites falling out).
Now carefully add the grounded hazel nuts, cocoa nibs and desiccated coconut to the egg whites. Then slowly add the mashed banana to the mixture. Now everything should be mixed in and ready to pore to an aluminum dressed springform cake pan.
Bake in the middle of a preheated oven at 150 °C until its golden brown on top and the cake pin comes out clean when you poke the cake in the middle. Then remove from oven and allow to rest until it’s completely cold and start on the cream.
75 gr mashed banana
2 drops of chocolate stevia
2 tbsp. lactose free double cream
¼ tsp. vanilla drops
Whisk the margarine until it’s white and fluffy. Slowly blend the mashed banana into the margarine. Then add the chocolate stevia, the cream and the vanilla and blend a little more. Now you should have a smooth banana cream that is ready to go on top of the cake.
100gr dark chocolate
60 gr double cream
Roughly desiccated coconut
Put the chocolate into a casserole along with the lactose free double cream and slowly heat until all of the chocolate has melted and is carefully blended with the cream. Then remove from heat and let it cool, so it won´t melt the banana cream ones you cover the cake.
Carefully loose the cake from the spring-form cake pan and place it onto a nice cake dish. Spread the banana cream evenly on the cake and cover with the chocolate blend. Sprinkle with roughly desiccated coconut.
Enjoy with lactose free double cream and a good cup of coffee.