The summer dessert? This banana and chocolate cake! A clever recipe, delicious and super quick to prepare, perfect for pampering yourself without stress.
Just one sheet of puff pastry, ripe bananas and good quality dark or hazelnut chocolate to make a creamy, easy, and irresistible cake.
Perfect for using up overripe fruit or improvising a last-minute dessert, this recipe is ready in 30 minutes and you don’t even need a scale.
For a simpler version, you can use dark chocolate, while if you want to enhance the flavor, you can choose hazelnut chocolate and add some hazelnut bits or other nuts for an extra crunchy touch.
Try both and let me know which one you like best!
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 8People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 sheet puff pastry
- 3 bananas (ripe)
- 2 eggs
- 1 cup heavy cream
- 1/4 cup sugar
- 5.3 oz chocolate (hazelnut)
- to taste hazelnut bits
Tools
- Baking Pan
- Bowl
- Small Pot
Steps
Unroll the puff pastry and place it with its baking paper into a round baking pan (about 9.5 inches in diameter).
Peel the bananas, slice them, and arrange them neatly, preferably in a radial pattern, on the bottom of the puff pastry, completely covering it.
In a bowl, beat the eggs with the sugar and 3/4 cup of heavy cream. Mix well until you get a smooth cream.
Pour the mixture over the bananas, trying to cover them all, then gently rotate the pan on itself with small circular motions to cover the entire surface.
Bake at 392°F (preheated static oven) for about 25/30 minutes. The cake will be ready when the edges are golden, and the mixture is set and slightly golden.
Meanwhile, while the cake is baking, prepare the chocolate ganache: put the chocolate pieces in a small pot with 50 ml of heavy cream and let it melt slowly, stirring continuously, until you get a smooth and glossy cream.
When the cake is completely cooled, pour the ganache over it and level it with a spatula.
Sprinkle the hazelnut bits and let it rest for 10 minutes before serving.
Enjoy your dessert!
Banana and chocolate cake with hazelnuts and bits
Banana and chocolate cake
Storage and Tips…
Store covered with a cake cover.
Consume within 2 days.
You can replace puff pastry with shortcrust pastry.
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