Caribbean

Name: Caribbean
Ingredients: 10 g dark rum; 100 g brown sugar; 40 g invert sugar; 125 g clarified butter; 125 whole eggs; 135 g all purpose flour / plain flour; 135 g all purpose flour / plain flour; 6 g baking powder; 100 g ripe bananas, diced; 250 g banana purée; 25 g lemon juice; 80 g egg whites; 80 g icing sugar, sifted; 125 g water (for the syrup); 125 g water (for the syrup); 225 g glucose syrup; 225 g Valrhona Ivoire white chocolate, 35%; 160 g condensed milk; 90 g Valrhona absolu neutral glaze; SQ yellow food color; 6 g silver gelatin sheets; 50 g coconut flakes; 60 g egg yolks; 30 g granulated sugar (US); 400 g Valrhona Opalys white chocolate, 33%; 325 g heavy cream / double cream, whipped to soft peaks; 325 g heavy cream / double cream, whipped to soft peaks

Preparation info

Yields
3
cakes of 21 cm 8 ”

Difficulty
Easy

Appears in

Bachour Chocolate

By Antonio Bachour

Published 2015

About

Ingredients

Banana Cake

30 g granulated sugar (US)
130 g ripe bananas, chopped
10

Dessert
Cake

Method

Banana Cake

Preheat oven to 162°C / 325°F.
Make a dry caramel with sugar.
Add bananas and deglaze with rum. Leave to cool on a baking mat.
With a mixer with a paddle attachment, combine brown su