Banana Cake Recipe Panlasang Pinoy

A tasty banana cake is a good alternative to banana bread when you're looking for a sweet treat. Looking to whip up a fast however indulgent afters for yourself or some guests? This instruction is that the answer to the issues of a hostess with restricted time: refrigerator or no-bake cakes area unit simple to assemble, pleasing to the palate associate degreed area unit an absolute hit no matter that gathering you bring them to because of their cool, smooth flavors.

This one makes use of a beloved combination of thick, rich milk chocolate with the tropical sweetness of bananas. The graham crackers area unit a smart base to soak up the mixture of chocolate, egg yolks and cream, and serve as a contrast to their serious, silky texture.

Just offer it the night within the icebox to assist it set properly, and you have a simple, inexpensive afters that you will fancy anytime you want! For further pleasure, add as much topping as you want—you’ve earned it!

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Banana Cake Recipe Panlasang Pinoy

Ingredients:

1. 2 cups milk chocolate, chopped
2. 5 large egg yolks
3. Salt
4. 3 cups heavy cream/ all-purpose cream
5. 20 graham cracker sheets
6. 4 or 5 ripe bananas, very thinly sliced lengthwise
7. Garnish: whipped cream

Cooking Instructions:

1. Line a 5-by-10-inch loaf pan with plastic wrap. Place chocolate in a heatproof bowl. Place yolks and a pinch of salt in another heatproof bowl.
2. Bring cream to a simmer in a medium saucepan. Slowly pour cream into bowl with yolks, whisking constantly; return mixture to saucepan set over low heat.
3. Cook, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon, about 8 minutes (mixture should not come to a boil).
4. Immediately strain through a fine sieve set over chocolate; stir until chocolate melts and is smooth.
5. Refrigerate, stirring occasionally, until thick, about 4 hours.
6. Spread 1 cup chocolate mixture evenly into bottom of loaf pan. Top with a layer of 4 graham crackers, trimmed to fit. Spread 1/2 cup chocolate over tops, and cover with some bananas. Spread 1/2 cup chocolate over bananas, and top with a layer of 4 trimmed graham crackers.
7. Repeat with remaining chocolate, bananas, and graham crackers until you reach the top of the pan; finish with graham crackers.
8. Cover with plastic wrap, and refrigerate overnight. Uncover, and turn out onto a serving platter. Remove plastic wrap. Garnish with whipped cream, and cut into slices.

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