Banana cake with nougat cream

Banana and nougat cream cake - a moist and flavorful delight

Preparation time: 15 minutes
Baking time: 40-50 minutes
Total time: 55-65 minutes
Number of servings: 8-10

Recipe history: The cake is one of those treats that has crossed generations, being known and loved in many cultures over time. It is a versatile dish that can be easily adapted based on available ingredients. Adding ripe bananas and nougat cream transforms this cake into a wonderful dessert, ideal for any occasion, from breakfast to an afternoon snack.

Ingredients:
- 4 eggs
- 200 g sugar
- 3 tablespoons nougat cream (Nutella)
- 10 tablespoons oil (approximately 100 ml)
- 150 ml milk
- 7 tablespoons breadcrumbs
- 7 tablespoons flour type 000
- 1 baking powder
- 4 ripe bananas

Preparing the banana and nougat cream cake:

Step 1: Preparing the ingredients
Start by gathering all the necessary ingredients. Make sure the bananas are well-ripened, as they will add moisture and sweetness to the cake. If you have very ripe bananas, don’t worry, they are perfect for this recipe.

Step 2: Preheating the oven
Preheat the oven to 180°C. It is important to preheat it to ensure even baking of the cake.

Step 3: Mixing the ingredients
In a large bowl, beat the eggs with the sugar using an electric mixer until the mixture becomes frothy and light in color. This is a crucial step, as the air incorporated into the mixture will make the cake fluffier.

Step 4: Adding the wet ingredients
Add the 3 tablespoons of nougat cream and the oil to the egg and sugar mixture. Mix well to combine the ingredients. Then, add the milk and continue mixing until you obtain a homogeneous composition.

Step 5: Integrating the dry ingredients
In another bowl, combine the breadcrumbs, flour, and baking powder. It is essential for the baking powder to be well distributed in the flour to ensure even rising of the cake. Add the dry ingredients mixture to the wet composition and mix gently, using a spatula, until you no longer see traces of flour.

Step 6: Adding the bananas
Peel the ripe bananas and slice them into rounds. Gently fold them into the cake mixture, being careful not to crush them too much. The bananas are key to achieving a moist and flavorful cake.

Step 7: Preparing the baking pan
Line a loaf pan with parchment paper. This step is essential to prevent the cake from sticking. If you don’t have parchment paper, you can grease the pan with butter and sprinkle a little flour.

Step 8: Baking
Pour the mixture into the loaf pan and level the surface. Place the pan in the preheated oven and bake for 40-50 minutes. Check if it’s done using the toothpick test: insert a toothpick in the middle of the cake, and if it comes out clean, it means it’s ready.

Step 9: Cooling
After the cake is baked, let it cool in the pan for 10-15 minutes, then remove it and let it cool completely on a wire rack. This will help maintain the cake's moist texture.

Step 10: Glazing
Once the cake is completely cooled, spread the remaining nougat cream on top. This will add a delicious layer of chocolate that will enhance the flavors.

Serving suggestions:
Serve the cake with a cup of freshly brewed coffee or a fragrant tea. You can also add some fresh banana slices on top for an extra touch of decoration and flavor.

Possible variations:
If you want to experiment, you can add chopped nuts or hazelnuts to the cake mixture for a crunchy texture. You can also replace the nougat cream with another chocolate spread or peanut butter for a different taste.

Nutritional benefits:
This banana and nougat cream cake is a good source of carbohydrates and energy, thanks to the bananas and sugar. Bananas are rich in potassium, vitamin C, and fiber, making them a healthy ingredient. However, it is best to consume in moderation, considering the sugar content.

Frequently asked questions:
1. Can I use frozen bananas?
Yes, you can use frozen bananas, but make sure to thaw and drain them well before adding them to the mixture.

2. What can I do if I don’t have breadcrumbs?
You can replace breadcrumbs with extra flour or ground oats, but this may change the final texture of the cake.

3. How can I store the cake?
You can store it in an airtight container at room temperature for 2-3 days or in the fridge for a week.

This banana and nougat cream cake promises to become a favorite recipe in your home. The moisture of the bananas, combined with the richness of the nougat cream, will delight your taste buds. All that’s left is to enjoy every slice and share this delight with your loved ones. Enjoy!