I have been haunted last week. Haunted by the idea of the combination of bananas and coffee. I must admit I do not like coffee in particular, but cimbined with milk or cream or chocolate… or bananas…? Well, I gave it a try.
Thought of what would go together with this. I decided on a sponge cake, nutella, pudding and heavy cream. Here is the result.

I let the cake in the fridge overnight which made it more compact and the single layers became one unity.

What came out was a light, soft-creamy-not-too-sweet cake. So if you have some friends over an afternoon, make this. It fits perfectly.

One thing I forgot: This is no adapted recipe, but my very own original.

Cappuccino Banana Cake:
(12 servings)

sponge cake:

2 eggs
100g (1/2 cup) brown sugar
100g (1 cup – 1 tbsp) flour
1 tsp baking powder
1 pinch salt

cream:

1 pck vanilla pudding powder
500 ml (2 cups) milk
3 tbsp brown sugar
2 tbsp instant cappuccino powder
1 tbsp nutella

topping:

250 ml (1 cup) heavy cream

Preheat oven to 175°C (350°F). Cream eggs, vanilla and sugar on high speed for about 1 minute. You shoulg be able to see lots of bubbles in the batter. Add dry ingredients and incorporate them. oil a roung 26 cm (10´´) pan and bake for about 10 minutes until a toothpicker comes out clean.

To make the cream, heat 300 ml (1 1/4 cup) milk in a medium-sized pan. The other amount of milk shall be used to stir in dry ingredients. Stir in the pudding powder, sugar and cappuccino powder. When the milk on the cooker starts steaming, slowly stir in the cold milk. Dissolve 1 tbsp nutella in the mixture. Don’t stop stirring. Bring the liquid to a boil and let it thicken for about 1 minute. Remove from heat and let cool. Stir from time to time.

Melt 2 tbsp of nutella in the microwave (15 seconds) and coat the sponge cake with the chocolate. (This is probably the best part, because the rest of the nutella jar is for you :D) Cut 1 1/2 bananas into slices and spread them on the cake. they should cover the nutella layer. Put a cake ring around the banana layered sponge cake. Put the pudding on top and spread evenly with a spoon/knife/etc. Let cool for at least 2 hours in the refridgerator or over night.

Cover the cake with beaten heavy cream.