banana Cake


Created by
  • Jeroen De Rick - Callebaut® chef - CHOCOLATE ACADEMY™ centre Belgium
  • Justine Lanoo - Callebaut® chef - CHOCOLATE ACADEMY™ centre Belgium

Moelleux Cake Dough

Ingredients Preparation
  • 200g
  • 150g

Whip up together. 

  • 200g
  • 200g
  • 50g
  • 7g
    Baking powder

Add and mix to equal mass.
Mix and add to dough.

Whip up together.

  • 100g
    Callebaut Cocoa Nibs NIBS-S502

Add and mix in.

  • 100g
    crushed dried bananas
  • 100g
    mango cubes

Fill cake pan with dough (40 g for each cake pan).
Sprinkle with dried banana and mango pieces.
Bake at 175°C for 14 minutes. Freeze.

Velvet spray

Ingredients Preparation
  • 200g
  • 200g
  • 4drop(s)
    Yellow Power Flower Mona Lisa CLR-19431-999
  • 0.25g
    Blue Power Flowers Mona Lisa CLR-19429-999

Melt together at 45°C and emulsify with blender.  

Melt together at 45°C and emulsify with    Chocolate Velvet W3-E4-U71                                                         blender.  

Finishing and presentation

Spray deep-frozen cakes with velvet spray for a banana yellow velvet effect.
Finish off with Coloured Galettes Round Mona Lisa CHK-PR-19805E0-999 and Yellow Marzipan Flower Mona Lisa MAW-PS-19909-99. Decorate sides with Gold Marzipan Collar Mona Lisa MAW-CL-19923E4-999.

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