Summary

Ingredients

• 200 g marzipan paste
• 1 egg white
• 100 g powdered suar
• 1 egg yolk
• 25 g cornstarch
• 25 g suar
• 250 ml milk
• 125 g butter
• 50 g powdered suar
• 10 banana (s)
• Lemon juice
• 100 g couverture, dark or whole milk or
• Cake icing
• 0.5 ½ pack custard powder (vanilla flavor), possibly

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Instructions

1. For the dough, knead the marzipan, powdered sugar and egg white. Sprinkle 10 bananas on a baking sheet. The best way to do this is to fill the dough into a piping bag or freezer bag. The width of the bananas should be approx. 2 cm, the dough still flows slightly apart.
2. Bake at 160 ° C fan oven or 180 ° C top / bottom heat for about 15 minutes until the bananas are light yellow. Let cool down. Take the butter out of the fridge!
3. In the meantime, mix the egg yolks with the cornstarch, sugar and some of the milk. Bring the rest of the milk to the boil, stir in the egg yolk mixture and bring the mixture to a boil. If you like, you can also make a pudding from 250 ml milk and 1/2 packet of vanilla powder. Let this mass cool down very well. Stir again and again.
4. As soon as the butter has reached room temperature and the pudding has cooled down well (I always wait about 2 - 3 hours!), Stir the butter and powdered sugar until the mixture is nice and white. Then stir in the pudding, tablespoon at a time.
5. Spray or spread the buttercream on the baked bananas. Then cut the bananas in half, drizzle with lemon juice and place on the buttercream. Melt the couverture and coat the bananas with it.
6. If the marzipan dough is too sticky for you, you can also make a sponge cake of 4 eggs, bake it on a baking sheet, stick the bananas on it and then cut it out. Then cover with couverture.