Banana bread

Discover the history of banana bread.

1. Banana cake

   • 530 gr. ripped banans (5)
   • 500 gr. weak or pastry flour
   • 250 gr. butter
   • 200 gr. fresh mango
   • 200 gr. pecans
   • 200 gr. eggs (4)
   • 150 gr. dark chocolate chips (70%)
   • 150 gr. milk chocolate chips (50%)
   • 100 gr. brown or cane sugar
   • 100 gr. white sugar
   • 30 gr. corn flour
   • 25 gr. baking powder
   • 10 gr. lemon juice
   • 5 gr. salt

   • Start by peeling the bananas and chopping them. Put them in a food processor together with the lemon juice and grind them until they turn into a mush.
   • Adding lemon juice to the banana prevents it from oxidising and turning brown, thus preserving its natural yellow colour for longer.
   • On the other hand, in a bowl, combine the butter at room temperature, the white and brown sugar and mix everything with a whisk for a few minutes until the sugar is completely integrated with the butter.
   • Then add the eggs and mix well.
   • Next add the banana puree.
   • Sieve the flour together with the baking powder and add it twice to the previous mixture. Add the salt.
   • In another bowl, mix the chocolate chips, the chopped pecans, the diced mango and the cornflour, stirring well so that each piece of walnut, mango and chocolate chip is covered with a thin layer of flour.
   • Adding a thin coating of flour or cornflour to the pieces of filling prevents them from sinking during baking.
   • Now add this mixture to the previous mixture and mix well with a rubber spatula so that the pieces are evenly distributed throughout the dough.
   • Pour the mixture into a 31 x 11 x 9 cm rectangular baking tin and spread it well with a spatula.
   • Finally, bake for 1h 15 min at 180º C or until a toothpick inserted in the centre comes out clean.
   • Leave to cool at room temperature on a wire rack and set aside.

2. Banana flambé

   • 100 gr. banana (1)
   • 20 gr. butter
   • 20 gr. black rum
   • 10 gr. brown or cane sugar

   • First, peel the banana and cut it into 5 mm thick discs.
   • Then, in a frying pan, cook the sugar and butter over medium heat until melted.
   • Then, spread the banana discs over the entire surface of the pan and cook them for 1 minute on each side to caramelise them.
   • Finally, add the rum and flambé the banana until the flame disappears. You can choose not to flambé the rum and simply cook the rum until it evaporates if you prefer.
   • Turn off the heat and remove the banana pieces to a plate to cool. Set aside.

3. Rocher glaze

   • 100 gr. milk chocolate (50%)
   • 30 gr. chopped almonds
   • 10 gr. sunflower or neutral oil

   • Melt the chocolate in the microwave in short 30-second batches.
   • Then add the oil and mix very well until it is completely integrated.
   • Finally, add the chopped almonds, stir and set aside.

4. Assembly

   • When the cake is completely tempered, place it on its side on a wire rack or work surface and brush the sides of the cake generously with the rocher glaze. The frosting should be at about 30º C to be used correctly.
   • When we have finished with the side, we put it in the fridge so that the chocolate crystallises more quickly for about 15 minutes.
   • Take the cake out of the fridge with the chocolate already hardened and place it on its side to brush the other side with more rocher glaze.
   • Finally, decorate the top of the cake as desired with more glaze and place the flambéed banana discs on top.
   • Store in a cool, dry place. Thanks to the mashed banana in the cake and the rocher glaze, this cake will last moist for several days.

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