French Dessert: Banana Moelleux

Bananas are not only great for humans as an easily assimilable source of energy, but is almost a medicinal plant by itself with a proven capacity to combat all kinds of diseases.
It’s only a question of diversifying its culinary approach!
Why don’t you try this simple banana soft cake recipe?

Banana Moelleux (soft cake)!

INGREDIENTS: for 4~6 people

-Flour: 220 g
-Sugar: 200 g
-Butter: 150 g ; a little for the mold
-Bananas: 3 medium sized, ripe
-Eggs: 2
-Yoghurt: 40 cc/ml, well stirred
-Cinnamon: 1/2 teaspoon (half a teaspoon)
-Vanilla essence: a few drops
-Yeast: 1/2 (flat) teaspoon
-Salt: a pinch


-Melt butter and let cool to lukewarm.

-Pre-heat oven to 180 degrees Celsius.

-Peel bananas and and process them into a very liquid homogeneous puree.

-In a large bowl pour the banana puree. With a hand whisker add and mix one by one in the following order: Yoghurt, eggs (without the shells!LOL), sugar, cinnamon, vanilla essence and salt.

-Add the flour and yeast in small quantities at a time through a sieve to improve the best absorption/mixing. when all flour and yeast have been mixed in, add melted butter and mix.

-Butter the insides of the mold (about 20 cm diameter). Pour in the whole cake mixture. Bake for 45 minutes or until a knife stabbed into the cake comes out smooth and clean.

-Eat cold as it is or with a cream nappage made with cream cheese, mascarpone, sugar, vanilla essence and lemon juice (Do it after the cake has completely cooled down, or even better slightly chilled).


-Follow the order for better quality!

-You may add crushed walnuts or chocolate bits in the cake.

Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Social Culinaire, Sushi Nomads, Cook, Eat & Share, Gourmet Fury, 5 Star Foodie

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