Banana and Walnut Cake

Let’s have a hoppin’ good time!

I read eating bananas and walnuts together is good for us, does that count in a cake too?!

This is a tall cake with many layers and components, but it’s still so light and airy. A perfect combination of bananas, walnuts and custard cream, just in time for Easter!

Hoppy Easter!

Separate the egg whites from the yolks, then whip the egg whites with a pinch of salt into soft peaks, add the sugar and continue mixing until stiff peaks.

Add egg yolks, one by one, then continue mixing until just combined.

Separately whisk together ground walnuts, fresh breadcrumbs and baking powder, and with a spatula fold it into the eggs.

Divide the batter between 3 lined baking moulds and bake in a preheated oven at 180°C/356°F for 15 minutes.

Combine vanilla pudding mix and granulated sugar with 150 ml of milk, and place the rest of milk to boil. Once it boils, remove from heat and gradually add the mix into the milk while stirring to avoid lumps. Return to low heat and cook for another 2-3 minutes until it thickens up, then cover with a plastic foil and leave to cool down.

First mix cold custard with a mixer, then add cubed room temperature butter, a dice at a time and mix until combined.

Whip the whipping cream until soft peaks, then add cream cheese and icing sugar and mix until stiff peaks.

Over the first sponge cake spread half of the first cream and layer with sliced bananas sizzled with lemon juice. Cover with the half of the other cream and top with a sponge cake. Repeat once again and finish with sponge cake at the top.

Refrigerate the cake overnight and cover in more whipped cream and white chocolate ganache for decoration.

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Banana and Walnut Cake

Yield: 12

Ingredients

Sponge cakes

• Eggs - 9
• Granulated sugar - 115 g
• Walnuts - 65 g
• Fresh breadcrumbs - 60 g
• Baking powder - 1 tablespoon

Cream no1

• Vanilla pudding mix - 74 g
• Granulated sugar - 120 g
• Milk - 600 ml
• Butter - 150 g
• Bananas - 4
• Lemon juice - 20 ml

Cream no2

• Whipping cream - 350 ml
• Cream cheese - 100 g
• Icing sugar - 2 tablespoons

Instructions

1. Separate the egg whites from the yolks, then whip the egg whites with a pinch of salt into soft peaks, add the sugar and continue mixing until stiff peaks.
2. Add egg yolks, one by one, then continue mixing until just combined.
3. Separately whisk together ground walnuts, fresh breadcrumbs and baking powder, and with a spatula fold it into the eggs.
4. Divide the batter between 3 lined baking moulds and bake in a preheated oven at 356°F for 15 minutes.
5. Combine vanilla pudding mix and granulated sugar with 150 ml of milk, and place the rest of milk to boil. Once it boils, remove from heat and gradually add the mix into the milk while stirring to avoid lumps. Return to low heat and cook for another 2-3 minutes until it thickens up, then cover with a plastic foil and leave to cool down.
6. First mix cold custard with a mixer, then add cubed room temperature butter, a dice at a time and mix until combined.
7. Whip the whipping cream until soft peaks, then add cream cheese and icing sugar and mix until stiff peaks.
8. Over the first sponge cake spread half of the first cream and layer with sliced bananas sizzled with lemon juice. Cover with the half of the other cream and top with a sponge cake. Repeat once again and finish with sponge cake at the top.
9. Refrigerate the cake overnight and cover in more whipped cream and white chocolate ganache for decoration.