Banana cake with panna cotta and butterscotch sauce

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Panna cotta

2 sheets of gelatine, soaked in cold water
150 ml full cream
30 g sugar
Bring the cream, sugar and vanilla pod to the boil.
½ vanilla pod
Remove the pan from the heat and add the rest of the cream.
Add the gelatine (with the excess water squeezed out) and stir well until it dissolves. Strain the mixture through a sieve.
Pour the mixture into the mould and refrigerate for at least 12 hours.
50 ml full cream
Dip the mould in hot water, then invert.

Butterscotch sauce

100 g muscovado sugar
25 ml water
25 g butter
300 g double cream
Stir the sugar and water together in a pan and bring to the boil until the mixture begins to caramelize. The caramel should be a golden-brown colour. Take care when adding liquid as it may spit – risk of burns! Melted sugar is very hot!
Stir in the butter using a wooden spoon and turn off the heat.
Finally, stir in the double cream. Chill the sauce in the refrigerator.

Banana cake

300 g bananas, ripe (roughly 3 bananas)
115 g sugar
3 g salt
1 egg
75 ml sunflower oil
10 g baking powder
275 g white flour
Mash the bananas with a fork, transfer to a mixing bowl, add the sugar and salt and combine until smooth.
Add the egg and incorporate the sunflower oil, stirring constantly.
Mix the flour and baking powder together and fold into the mixture. Turn the mixture into a lined cake tin.
(Pre-)heat cooking space to 160°C with Hot air humid
Place the cake tin on the wire shelf in the preheated cooking space. Bake.
Put the food in
Hot air humid 160°C for 1 Hrs
Cut the banana cake into squares, place a panna cotta on top of each square and serve with the butterscotch sauce.
  • Saucepan
  • Baking tray
  • Cake tin, 30 cm
  • Silicone chocolate mould with 24 cavities (à ø3 cm)
Quantity Ingredient
100 g muscovado sugar
25 g butter
300 g bananas
1 egg
10 g baking powder
145 g sugar
200 ml full cream
½ vanilla pod
3 g salt
2 sheets of gelatine
275 g white flour
300 g double cream
25 ml water
75 ml sunflower oil

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