A delicious dessert recipe made with bananas, chocolate, cake, nuts, and pastry cream.
Ingredients
- 1 package of chocolate sponge cake mix
- 8 bananas
- 1/2 water glass of chopped hazelnuts
- 3.5 cups milk
- 1 egg yolk
- 4 tablespoons granulated sugar
- 3 tablespoons flour
- 3 tablespoons cornstarch
- 1 teaspoon butter
- 1 package vanilla extract
- 1 package whipped cream mix
- 200 ml heavy cream
- 240 g dark chocolate
Preparation
- To make Malaga, start by preparing the cream. Pour 3½ glasses of milk into a deep saucepan. Add 1 egg yolk, 4 tablespoons of granulated sugar, 3 heaping tablespoons of flour, and 3 heaping tablespoons of cornstarch, then mix thoroughly with a wire whisk. Place the saucepan on the stove and cook until it reaches a thick consistency.
- Once the custard is cooked, add 1 teaspoon of butter and 1 packet of vanilla, then stir.
- Remove the cream from the heat and let it cool to room temperature.
- Then, add 1 packet of whipped cream powder to the cooled cream.
- Whip thoroughly with a mixer. Then, transfer the cream to a piping bag and let it chill in the refrigerator.
- Meanwhile, for the Malaga ganache: Pour 200 ml of heavy cream into a medium-sized, deep saucepan. Place it on the stove and heat until it reaches a boil.
- Break 240 grams of dark or milk chocolate into pieces and add them to the heated cream.
- Stir until the chocolate melts and the mixture is smooth. Then let it cool slightly.
- Meanwhile, peel the bananas and cut them in half lengthwise.
- Cut the sponge cake to match the length and width of the bananas.
- If the bananas are small, you can leave them whole.
- Next, pipe the cooled cream onto the cake slices.
- Place the banana slices on top of the cream. Spread the cream that’s slightly overflowing from the edges onto the sides of the bananas to help them stick.
- Next, place a wire rack on a baking sheet. Arrange the banana-filled malagas on the wire rack. Pour the ganache over the bananas and coat them completely with chocolate.
- Then, place some chopped hazelnuts on a plate. Carefully pick up the malagas, place them on the chopped hazelnuts, and coat the sides.
- You can scoop up any ganache that dripped from the wire rack into a small bowl and reuse it. Let the prepared malagas rest in the refrigerator for about 1 hour. Then you can serve them.
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Recipe Details
- Category: Dessert
- Difficulty: Medium
- Preparation: 35 min
- Cooking: 15 min
- Servings: 16
- Published: 14.08.2026
Recipe Images
Recipe Author
Burak Koç
12 recipes
