Banana Layer Cake
i wish baking was my real job
i wish baking was my real job
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Ingredients

  • Recipe
  • Banana cake
  • 55 g (1/4c) milk
  • Chocolate hazelnut ganache
  • 1/2 recipe of hazelnut crunch (you can just divide the recipe in half now if you don't want to make all of it)
  • 1/2 recipe of banana cream (you can just divide the recipe in half now if you don't want to make all of it)
  • Hazelnut frosting
  • 85 g (6 T) unsalted butter at room temp.
  • 200 g (1c) granulated sugar
  • 1 large egg
  • 110 g (1/2c) buttermilk
  • 20 g (grapeseed oil)
  • 2 g (1/2 tsp) banana extract
  • 225 g or 2 very ripe bananas
  • 225 g (1 1/3c) all purpose flour
  • 3 g (3/4 tsp) baking powder
  • 3 g (1/2 tsp) baking soda
  • 2 g (1/2 tsp) kosher salt
  • 55 g (1/4c) heavy cream
  • 60 g (2oz) gianduja chocolate chopped (I used this)
  • 65 g (1/4c) hazelnut paste (I made mine from this recipe)
  • 38 g (3 T) fudge sauce
  • 1/2 tsp kosher salt
  • 110 g (1/3c) hazelnut paste
  • 80 g (1/2c) hazelnut brittle
  • 80 g (1c) feuilletine (I used this recipe to make mine)
  • 20 g (2 T) confectioners sugar
  • 3/4 tsp kosher salt
  • 225 g or 2 ripe bananas
  • 75 g (1/3c) heavy cream
  • 55 g (1/4) milk
  • 100 g (1/2c) granulated sugar
  • 25 g (2 T) corn starch
  • 1/2 tsp kosher salt
  • 3 large egg yolks
  • 2 gelatin sheets
  • 40 g (3 T) butter
  • 1/2 tsp yellow food coloring
  • 160 g heavy cream
  • 160 g confectioners sugar
  • 25 g (2 T) unsalted butter at room temp.
  • 65 g (1/4c) hazelnut paste
  • 20 g (2 T) confectioners sugar
  • 1/8 tsp kosher salt

Instructions

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