I have 3 very ripe bananas and 3 very cake loving Germans currently in my home. One of them is a permanent fixture, i.e., the German husband Joergi Bear, and the other 2 are his parents. Germans traditionally eat cake in the afternoon with their coffee and so I decided to make use of said 3 black bananas and bake a cake. I often bake a deevine banana bread, but I wanted to do something more special and for once the internet has proved less than forthcoming.
Under “banana cake recipes” it came up with any variety of banana bread recipes, but I already have the über-banana-bread-recipe ( http://www.acookonthefunnyside.com/node/106 ) and wanted something slightly more upmarket. Knowing that Germans like to make tortes and being fluent in German (hey, if I don't pat my own back, who will) I punched in “banana torte recipes” and the computer came up with many cream laden (750ml / 3 cups of cream for instance), vomit-inducing, jeans-ripping tarts.
I may have mentioned a life changing experience with a strawberry cream cake in other blog posts, but I just have to tell you about it (again). In my late teens, I often went grocery shopping with my parents and on one such occasion we arrived at the store to find a cake eating contest about to begin. I must admit that at that point in my life I didn't actually like cake, so why on earth I entered is a mystery even to me. Once on stage with 5-10 other idiots, our hands were tied behind our backs and we were told to eat the cake with our faces. And I do mean cake and not piece of cake. Needless to say I lost and my bowels have never recovered. If I even see a strawberry cream cake (or actually any cream cake) I feel the urge to... the less said the better
So this large selection of tortes was no help to me at all. I did find one that looked sort of interesting but it involved banana essence, an item I have never even heard of never mind have in the store cupboard. But always fear when Crystal's near, for I have just come up with me own cake recipe. Stuffed with ideas rather than cream, I have invented this not-too-fattening-but-still-super-tasting Banana Tart just for you.
BANANA CAKE / TART RECIPE
Cookies: I used plain biscuits, but you could use flavored ones if you like. Chocolate would go well with this recipe too.
Coffee: I decided to add coffee to the crust and the filling as a flavor enhancer. It gives the cake a lovely mocha color, but you don't taste the coffee as such.
Gelatine: Be sure to read the instructions and to use enough as otherwise it won't set. In fact, add a little more just to be sure... I put mine in the freezer to make it set quicker, but take it out and put it in the fridge before serving unless you want a frozen cake. Use scant cups of yoghurt and cream cheese to be doubly sure it sets.
COOKIE CRUMB CRUST:
150-200g biscuits / cookies
4 tbsp butter, melted
2 tsp instant coffee powder
500ml / 2 cups cream cheese / quark / fromage blanc
500ml / 2 cups plain yoghurt
3 ripe bananas, mashed
1 cup icing sugar
1/3 cup / 60ml strong brewed coffee
Gelatine for 1lt liquid, prepared as per instructions on packet
1. CRUST: Place the biscuits in a plastic bag, hold the bag closed, then gently crush the biscuits. Mix the crumbs with the melted butter and instant coffee powder and press into a greased or baking paper lined 26cm spring form baking tin.
2. FILLING: Mix the cream cheese, yoghurt, bananas and sugar until well combined. Soak the gelatine, squeeze it out and then dissolve it in the hot coffee. Allow to cool a little and add. Alternately sprinkle in the powder or add as per the instructions on the packet along with the cooled coffee.
3. Spread the filling mixture over the biscuit crumb crust and put in the fridge for at least 3-6 hours but overnight is best.
4. DECORATE with slices of banana and coffee powder if desired. Enjoy!