No need to present banana bread, this gourmet fruity cake, new darling of Parisiennes, and a hot ticket in trendy coffee-shops. Our tips to reproduce it at home.
Preparation: 20 min
Cooking: 35 to 40 min
Pour 1 cake
Preheat the oven to 180 °C (th. 6).
Crush the bananas in a bowl, add 4 tablespoons of water. Whip the butter and the sugar.
Add the eggs one by one until you obtain a cream.
Incorporate the flour, yeast, the baking soda and the bananas. Mix quickly.
Pour in the cake mould and bake for 35 to 40 min.
Allow to cool down on a grid.
Mix the cheese and the cream with the icing sugar and the lemon juice. Glaze the cake.
Excerpted from Banoffees, Carrot Cakes, Banana Breads & Co by Stéphanie De Turckheim, photographs by Nicolas Lobbestaël, stylism by Ayumi Lida at Hachette Cuisine, €7.99
Discover also the super easy recipe for lemon meringue pie.