RECIPES

Ingredients

Banana Cake

150g Bananas

150g Soft brown sugar

47g Melted butter

47g Oil

1.3 Eggs

150g Soft wheatflour

7g Baking powder

Caramelised Banana Vanilla Jam

150g Banana Purée

150g Caster sugar

150g Chopped bananas

5ml Vanilla essence

Dark Chocolate Ganache Mousse

239ml Milk

51g Invert Sugar

313g 811 Callebaut dark chocolate or something similar.

404ml Double cream, whipped

TO FINISH: Cashew nuts, popcorn and chopped dried dates

Method

Banana Cake

Before starting the cake first temper bar shells with Callebaut Power 41 (41% cocoa solids) using IBC gold shimmer powder for decoration.

Step 1

Blend the bananas until smooth. Add the oil and melted butter.

Step 2

Sieve all the dry ingredients together. Gradually add the banana mix and add the eggs.

Step 3

Bake at 155oC for approx. 25 minutes or until it tests clean and is springy to touch

Step 4

Leave to cool before pulling to pieces for the bars.

Caramelised Banana Vanilla Jam

Step 1

Make a direct caramel with the sugar and gradually add the vanilla and banana purée, cook through.

Step 2

Take off the heat and add the diced chopped banana.

Step 3

Leave to cool before using. This can be made and stored for up to one week in the fridge.

Dark Chocolate Ganache Mousse

Step 1

Warm the milk with the invert sugar to 90oC. Take off the heat and add the chocolate.

Step 2

Whisk until it's smooth then leave to cool to 30oC and fold in the whipped cream.

Step 3

Pipe a thin layer of mousse into the bases of the chocolate shells.

To Finish

Arrange chopped dates, popcorn and cashew nuts accordingly. Spoon banana jam over the top.

CONTAINS: DAIRY, GLUTEN, EGGS, NUTS, SULPHUR DIOXIDE, SOYA LECITHIN