Banana and Almond Cake

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1.

Peel the bananas, cut into pieces and drizzle with lemon juice. Roast the almonds in a pan without fat for about 3 minutes until golden brown. Remove, allow to cool and roughly chop

2.

Use the whisk to add fat, vanilla sugar and sugarusing the hand mixer until creamy. Stir in eggs one at a time. Mix the flour and baking powder and stir in alternately with the milk. Carefully fold the bananas and almonds into the batter. Put the dough in a greased bundt pan (2.5 liters; 22 cm Ø) that has been dusted with flour. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer) for 45–55 minutes (stick test)

3.

Cake take from the oven. After approx. 10 minutes, carefully tip out of the mold and let cool on a wire rack. Chop the couverture and melt it over a warm water bath. Pour couverture into a freezer bag, cut off a small point and decorate the cake with it. Whipped cream tastes good with it

4.

Waiting time approx. 2 hours