Silky banana cream and chocolate ganache layered between moist banana sponges! And the whole thing is healthy?! What?!
Let’s cleare the banana situation first. You might know that I don’t like bananas at all. And I love this cake! You could ask why? To be honest I have no clue but guys this cake is life!!
My sister had a suprise party and I did the cake. I know it’s unbelievable :D. So I asked her friends what kind of cake they like. It turned out some of them has lactose intolerance and some of them don’t eat gluten. It was a challenge to bake something that is good for everybody.
My plan was to bake the banana layer cake from the Momofuku Milk Bar book but I had to throw away that idea. Or at least I had to change some parts of the recipe.
I used the sponge recipe from the book but I changed the flour to gluten free oat flour, the milk to lactose free milk and the sugar to erythritol. It turned out amazing, the oat flour gave it a delicious nutty flavor. I am sure you could use any flour, sugar and milk type to make this cake or use regular ones.
I made a small batch of chocolate syrup to moisten the cake even more. For this I used dutch processed cocoa powder, water and erythritol.
Then comes a layer of chocolate ganache. I used lactose free semi-sweet chocolate but it would be even “healthier” with dark chocolate.
And now let’s talk about the queen of the cake, the banana cream. I made the recipe from the book but again changed the dairy products to lactose free ones and the sugar to a sweetener. It turned out addicting! Even I was obsessed with it.
Now imagine all of these components layerd! See?! And it’s HEALTHY but doesn’t taste healthy at all if you know what I mean!
After the party I had to make this cake again on the next weekend! That’s really something.
The key for the cake is to make it a day ahead and put it in the freezer for over night. Then let it come to room temperature. And one more thing I really like about the Momofuku cakes is that they don't require fancy decorating but they look so tasty!
I know I am overly excited in all my recipes but guy this recipe is really that good!!
Happy weekend!
P.S.: I don’t really know a lot about gluten and lactose intolerance. I am 99% sure this recipe is suitable for those people who has intolerance, but please let me know if I am wrong!
Healthy Banana Layer Cake (Momofuku inspired)
Prep Time: 30 min. Baking Time: 30 min. Total Time: 1 day (with cooling) Portions: 6-8 slices
Ingredients:
For the banana sponge:
85g lactose free butter (or normal)
200g erythritol
1 egg
120 ml lactose free milk (or normal)
2 tabespoons flavorles oil
225g ripe bananas (about 2)
225g oat flour (or all-purpose flour)
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
For the banana cream:
225g ripe bananas (about 2)
80 ml lactose free whipping cream (or normal)
60 ml lactose free milk (or normal)
100g erythritol (or granulated sugar)
25g corn flour
½ teaspoon salt
3 egg yolks
2 gelatin sheets or 1 teaspon powdered gelatin
40 g lactose free butter (or normal)
yellow food coloring
For the chocolate syrup:
1/8 cup dutch processed cocoa powder
¼ cup water
¼ cup erythritol (or granulated sugar)
For the chocolate ganache:
100 ml lactose free heavy cream
200g lactose free dark chocolate
Directions:
Banana sponge:
Preheat your oven to 350 F or 170 C. Line a 10 x 12 inch or 25 x 31 cm rectangle baking pan with parchment paper.
Cream together the butter and sugar with a standing mixer for 2-3 minutes. Use the paddle attachment!
Add the egg, and mix on medium-high speed for another 2-3 minutes.
On low speed add the milk, oil and vanilla. Whisk for 5 minutes until it’s almost white and doubled in size. It will take some time but don’t give up, keep mixing!
In a small bowl mush the bananas with a fork. Add it to the mixture and on low speed let it incorporate.
In a seperate bowl stir together the flour, baking soda, baking powder and salt. Add the dry ingredients to the wet mixture and mix for 1 minute just until everything comes together.
Spread the batter in the baking pan. Bake for 30-35 minutes. Inert a fork, if it comes out clean it’s done. Let it cool down on a wire rack completely int he fridge or freezer (as Christina Tosi sais: It’s not cheating)
Banana Cream:
In a food processor combine the bananas, cream and milk and blend until you get a smooth puree.
Add the sugar, corn flour, salt and egg yolks. Blen for a few more seconds. Pour it into a saucepan.
Bloom the gelatine. If you use sheets soak them into a small bowl of cold water. It’s good when they become soft for about 2 minutes. If you use powdered gelatine add it to 2 tablespoons water and gently stir them together let it soften for 3-5 minutes.
While the gelatin is blooming cook your banana mixture over low heat. Stir it constantly.It will thicken after 3-5 minutes.
Pour the cream back to the blender, add the squeezed gelatin sheets or the powdered gelatin mixture, and butter. Blend until it’s smooth. Add food coloring until it’s a bright yellow.
Let it cool down completely in the fridge or freezer.
Chocolate syrup:
In a small sauce pan mix all the ingredients together and bring them to boil over low heat.
After the sugar is all melted take it off from the stove and let it cool down.
Chocolate ganache:
Chop up your chocolate.
Heat up your heavy cream and pour it over the chocolate. Make sure every piece is covered with the hot cream. Let it sit for a minute then stire them together until you get a shiny ganache. Let it cool down in the fridge until it’s spreadable but not too runny.
Assembling the cake:
Use a 6 inch or 15 cm cake ring to cut out two circles from the sponge and two halves.
Place the cake ring on a parchment paper linde baking sheet or a serving plate. Line the inside wall of the ring with acetate or parchment paper strips. Make sure the strips are higher than the cake ring. Put the two halves upside down inside the ring and tap them together. You can use some leftover crumbs to create an even layer.
Spread around 2 tablespoons of the chocolate syrup with a spoon on top of the sponge.
Spread 1/3 of the chocolate ganache with a spatula.
Spread around ¼ of the banana cream on top of the ganache.
Set the next cake layer upside down on top of the cream and repeat the steps from 3-5.
Turn your last sponge upside down and spread yome chocolate syrup on it. Then turn it bak and put it on top of the banana cream.
Spread the leftover ganache on top of the cake. If it’s too hard warm it up in the microwave to make it spreadble. Set the cake int he freezer for at least 4 hours preferably over night then let it come to room temperature for 3 hours before serving.
