25g vanilla sugar (homemade, in a ratio of 1:9 vanilla to sugar)
600g plain flour
18g baking powder
18g baking soda
150g Oialla cocoa nibs
Milk chocolate cremeux
200g full fat milk
200g cream 38%
20g vanilla sugar (homemade, in a ratio of 1:9 vanilla to sugar)
100g egg yolks
4g gelatine sheets
260g Oialla chocolate 46%
Banana cake with milk chocolate cremeux and nibs
Two large spring-form tins, 26cm in diameter, 7cm deep.
Mix the sugar, bananas, oil, eggs and vanilla sugar. Sieve the flour, baking soda and baking powder and add it to the mixture.
Add the crème fraîche and cocoa nibs. Divide the mixture between the two cake tins.
Bake at 170oC for about 50 minutes.
Bring the milk, cream and vanilla sugar to the boil. Pour it over the sugar and egg yolks.
Reheat the mixture to 75oC. Add the softened gelatine.
Sieve the mixture over the milk chocolate and then mix with a hand blender.
Let the mixture rest for a day.
Spread the cremeux over the baked cake and sprinkle with cocoa nibs.