I love banana breads, and when I found this recipe of the famous chef Christophe Michalak, I couldn’t resist… It’s so easy to prepare that I  did  it with my three-year old daughter.

The texture is amazingly moist, and it has a strong and delicious banana taste. The green tea whipped ganache was my little twist.

Zoom

This cake is made of:

  • a banana cake batter
  • roasted pecan nuts chunks
  • green tea whipped ganache
  • chocolate frosting

Banana cake

This batter can be prepared in advance and frozen. When needed, you can just bake it directly without defreezing it. It can also be frozen once cooked, but for a few days only, otherwise the taste will be altered.

Print Recipe
Prep Time 15 mins
Cook Time 55 mins
Resting Time 0 mins
Total Time 1 hr 10 mins
Course Breakfast, Dessert, Snack
Cuisine French
Servings 10 slices
Calories 238 kcal

Equipment

  • Scale
  • Stand mixer with the whip
  • Loaf pan (approx. 16cmx8cmx6cm)
  • Sifter
  • Basting brush
  • Spatula
  • Fork

Ingredients
  

  • 75 g Butter
  • 100 g Muscovado sugar Dark brown sugar
  • 50 g Egg One medium egg
  • 120 g Flour Type 45
  • 4 g Baking powder
  • 10 g Rhum Optional
  • 130 g Soft banana
  • 30 g Pecan nuts

Instructions
 

  • Cut the butter in cubes and soften it to room temperature for 15 minutes.
  • Bring the egg to room temperature.
  • Grease the loaf pan with little melted butter (use the brush). Flour the pan and remove the excess flour.
  • Preheat the oven at 150°C.
  • Place the soft butter and the sugar in the bowl of the stand mixer and beat at high speed for 5 minutes.
  • Add the egg and beat at high speed for a minute. The mixture may be not smooth, it's normal.
  • Sieve the flour TOGETHER with the baking powder.
  • Add them delicately to the previous mixture using a spatula.
  • Add the rhum (if you wish to).
  • Smash roughly the soft banana using a fork and add it to the batter.
  • Add the pecan nuts chunks (you can roast them for 10 minutes while preheating the oven).
  • Poor into the loaf pan and bake for 45 minutes (check the doneness with a toothpick it has to come out clean).

Notes

Please refer to the Montage section below to see the use of this preparation.
Keyword Banana, Batter

Green tea whipped ganache

In order to get the perfect texture, the whipped ganache needs a few hours to set before being whipped. Please check Essentials page for more details.

Print Recipe
Prep Time 15 mins
Cook Time 0 mins
Resting Time 3 hrs
Total Time 3 hrs 15 mins
Course Breakfast, Dessert, Snack
Cuisine French
Servings 10 slices
Calories 210 kcal

Equipment

  • Scale
  • Stainless steel mixing bowl
  • Saucepan
  • Spatula
  • Cling wrap

Ingredients
  

  • 50 g White chocolate Opalys 33% of Valrhona
  • 30 g Whipping cream 35% milk fat
  • 2 g Earl grey green tea One tea bag
  • 75 g Whipping cream (cold) 35% milk fat

Instructions
 

  • Bring the 30g of whipping cream to boil and infuse the tea for 2 minutes (otherwise it will become bitter).
  • Melt the chocolate pistoles using a double boiler (Bain-Marie) or microwave (not recommeded).
  • Strain infused cream over an empty bowl and press the tea well to extract all flavor.
  • Add it gradually to the melted chocolate (in 3 steps). Take the time at each step to stir energetically using the spatula with small circular movements in the very center. This will insure the perfect and homogeneous incorporation of the cream into the chocolate (make an emulsion)*.
  • Add the cold whipping cream (the 75g).
  • Cover with cling wrap directly on the surface and let it set in the refrigerator. Normally the whipped ganache requires long resting time, but given the small quantity 3 hours should be enough.
  • Whip the ganache (like a chantilly).

Notes

Please refer to the Montage section below.
* Please refer to the Essentials page.
Keyword Chocolate, Ganache, Tea

Chocolate glaze

This frosting can be prepared in advance and stored in a clean jar for up to 5 days in the refrigerator, or even placed in the freezer.

Print Recipe
Prep Time 10 mins
Cook Time 0 mins
Resting Time 0 mins
Total Time 10 mins
Course Breakfast, Dessert, Snack
Cuisine French
Servings 10 slices
Calories 210 kcal

Equipment

  • Scale
  • Stainless steel mixing bowl
  • Saucepan
  • Hand blender

Ingredients
  

  • 100 g Dark chocolate 46% Bahibe of Valrhona
  • 10 g Cocoa butter
  • 20 g Grapeseed oil

Instructions
 

  • Melt the chocolate pistoles using a double boiler (Bain-Marie) or microwave (not recommeded).
  • Add the cocoa butter and grapessed oil and blend. If you don't have cocaa butter, you can just replace it with grapeseed oil.
  • Use at 37°C.

Notes

Please refer to the Montage section below to see the use of this preparation.
Keyword Chocolate, Frosting

Montage

Cover the cake once properly cooled with whipped ganache (using an angled spatula).

Place it in the freezer for 30 minutes.

Hold the cake upside down and dip the surface in the melted glazing (37°C). Try to keep a very thin layer. Please check the same montage technique/pictures used here.

Decorate it with pecan nuts and banana slices.

Bon appétit!