Cherry banana cake
Cherry banana cake is a classic that we love. The recipe is so easy and quick to make. Everyone loves the fluffy dough with bananas.
INGREDIENTS
FOR THE DOUGH
125 g soft butter
125 g sugar
1 packet of vanilla sugar
1 pinch of salt
3 eggs (size M)
1 jar of cherries (drained weight: 340 g)
2 ripe brown bananas
180 g flour (type 405)
50 g cornstarch
1 tsp baking powder
4 tbsp milk
Some fat for the mold
Some flour for the mold
FOR THE DECORATION
150 g cream
1 packet of cream stiffener
2 tbsp vanilla sugar
1 banana
1 tsp icing sugar
PREPARATION
Step 1
Preheat the oven to 180 degrees top/bottom heat (160 degrees fan oven). Grease a springform pan (Ø 26 cm) and dust with a little flour.
For the dough, mix the soft butter and sugar until creamy. Add vanilla sugar and salt and beat everything until creamy. Gradually stir the eggs into the butter-sugar mixture.
Step 2
Pour a jar of cherries into a sieve, pat the cherries dry with kitchen paper. Peel the bananas and mash them with a fork. Stir the banana puree into the dough.
Sift flour, cornstarch and baking powder over the dough and stir in. Add milk and stir until smooth.
Step 3
Fold half of the cherries into the dough, pour the dough into the prepared springform pan and spread it out. Spread the remaining cherries on the cake and press in lightly.
Bake the cake in the preheated oven for approx. 35 minutes until golden brown. Then let it cool completely on a cake rack.
