Bananenschnitten wie vom Konditor sind eine beliebte süße Leckerei in Deutschland. Die saftigen und fruchtigen Bananenkuchen sind unglaublich lecker und einfach zu machen. Mit ihrer perfekten Kombination aus saftigem Kuchen und einer cremigen Schicht von Bananencreme machen sie zu einem überraschend erfrischenden Dessert - ideal für heiße Sommertage. Hier sind einige Tipps, wie man Bananenschnitten wie ein Profi zubereiten kann.

Bananenschnitten wie vom Konditor - Bananenschnitte - Bananenkuchen

Musik - Hello lovely banana slices! Banana slices are one of the most popular cakes found in Austrian patisseries. Today, I’m going to share a recipe for banana slices that will come very close to the ones you get from a patisserie. For the base, we’ll need white and yellow sugar, vanilla powder or extract, Roma baking powder and a little milk. For the cream, we’ll need milk, vanilla pudding powder, vanilla extract or aroma, cream, gelatine powder, ground sugar, apricot jam for spreading and bananas.

Let’s start with the cream. Mix the gelatine with cold water and let it soak for a short time. Pour about two-thirds of the milk into a saucepan, and mix the rest of the milk (around 300-400 millilitres) with the sugar and vanilla powder. Stir until the mixture is lump-free. Add the mixture to the hot milk and cook to a pudding. Remove from the heat and stir in the swollen gelatine. Pour the cream into a separate bowl, cover it with cling film, which should touch the surface and let it cool to room temperature. Meanwhile, prepare the base.

Beat the egg whites with a pinch of salt until they are stiff. In another bowl, beat the egg yolks with the sugar and vanilla extract until the mixture becomes creamy, and then slowly add the milk. Mix the flour and baking powder, and add them alternatively to the mixture a few times to avoid lumps. Fold in the egg whites portion-wise, stirring the first part quicker than the rest. Pour the batter into a baking tin lined with baking paper, and bake it in the oven.

Once baked, take the base out of the oven and remove it from the baking tin. Give it time to cool completely. Spread the apricot jam on top of the base and arrange the halved bananas next to each other on the jam. Mix the pudding and cream, stirring well, to avoid lumps. Pour the cream evenly over the bananas. Clean the frame around the cake, so the cream doesn’t mix with the chocolate glaze later. Chill for two to three hours.

For the glaze, mix the chocolate and cream in a saucepan and heat it gently over medium heat until melted. Don’t let it boil. Wait for it to cool down a bit before spreading it over the cake. Chill for an additional one to two hours. Your delicious and airy banana slices are ready to serve.

If you prefer a cream without gelatine, you can use the alternative cream from my raspberry pudding cream slices recipe. It’s not as firm as the one described in this recipe, but it’s still creamy and works well with this recipe.

I hope you enjoy making these banana slices as much as I enjoyed sharing the recipe. Don’t forget to take pictures, and tag me in them. Happy baking!

Musik - Auf Wiedersehen!
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