Summary

Ingredients

• 200 g butter
• 200 g suar
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 4 egg (s)
• 200 g flour
• 200 g hazelnuts, round
• 2 teaspoons, leveled baking powder
• 3 banana (s)
• 1 bag raisins in rum
• 1 pck. White couverture

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Instructions

1. Mix the butter with the sugar, vanilla sugar and salt until frothy. Then add the eggs and stir well. Mix the flour, hazelnuts and baking powder and stir into the butter-egg mixture as quickly as possible. Cut the bananas into thin slices and fold them into the batter with the rum raisins. Pour the dough into a greased bundt cake tin and bake in the preheated oven for about 50-60 minutes at 180 °.
2. Let cool a little in the mold, then turn out and let cool down completely. Dissolve the couverture in a water bath and pour over the cake.
3. It looks really nice when the cake is sprinkled with small sugar pearls.