Heavenly Banana Slices

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Banana slices are a classic for birthdays and afternoon coffee: an airy sponge is covered with halved bananas, topped with vanilla cream and finished with a glossy chocolate glaze.

They taste best after a night in the fridge. They also slice neatly then.

Heavenly Banana Slices

A tray sponge with bananas, vanilla buttercream and chocolate glaze.
Print Recipe
Prep Time 1 hour
Cook Time 15 minutes
Chilling time 8 hours
Total Time 9 hours 15 minutes
Servings: 24 pieces
Course: Dessert
Ingredients Equipment Instructions Notes

Ingredients
  

For the sponge
  • 6 eggs
  • 120 g icing sugar
  • 120 g wheat flour
  • lemon zest from ½ organic lemon, finely grated
For the topping
  • 6 bananas ripe
For the vanilla cream
  • 1 sachet vanilla custard powder for 500 ml milk
  • 500 ml lactose-free milk
  • 125 g butter at room temperature
  • 150 g sugar
For the chocolate glaze
  • 160 g dark chocolate
  • 200 g butter
  • 120 g sugar
  • 50 ml lactose-free milk

Equipment

  • 1 baking tray deep, approx. 30 × 40 cm, lined with baking paper
  • 1 hand mixer
  • 2 mixing bowl
  • 1 saucepan

Instructions
 

sponge cake
  1. Preheat the oven to 180 °C (conventional, top and bottom heat). Line a deep tray (approx. 30 × 40 cm) with baking paper.
  2. Separate the eggs. Whisk the egg whites with 60 g icing sugar until stiff.
  3. Beat the yolks with the remaining icing sugar and the lemon zest until pale and fluffy.
  4. Gently fold the egg whites and flour into the yolk mixture.
  5. Spread the mixture evenly on the tray and bake for 12–15 minutes. Leave to cool completely.
Vanilla cream and topping
  1. Make a custard from the custard powder and 500 ml milk following the packet instructions, but without sugar. Leave to cool, stirring occasionally so no skin forms.
  2. Beat the room-temperature butter with the sugar until creamy. Add the custard a spoonful at a time until you have a smooth cream.
  3. Peel the bananas, halve them lengthways and arrange them close together on the sponge.
  4. Spread the vanilla cream over them and smooth the top.
Chocolate glaze
  1. Break the chocolate into pieces and melt with the butter over a warm bain-marie.
  2. Add the sugar and milk and stir until the glaze is smooth.
  3. Let the glaze cool a little and spread it carefully over the cream.
  4. Chill until everything has set – ideally overnight. Then cut into slices.

Notes

The nutritional values are rough estimates for 1 of 24 pieces.

Nutrition

PER SERVING
Calories 285 kcal
Protein 3.8 g
Carbohydrates 32.3 g
Fat 15.7 g
of which sugars 24.0 g
Saturated fat 9.4 g
Fibre 1.5 g
Salt 0.08 g

Nutritional values are estimates. Actual values may vary depending on the ingredients used.

Dietary information

  • Contains histamine liberators
  • Vegetarian
  • High FODMAP

Allergens: eggs, gluten, milk

Also contains: added sugar, caffeine

Critical with histamine intolerance: lemon zest, bananas, dark chocolate

Based on the ingredients, without guarantee – not a substitute for medical or dietary advice.

Tips & Notes

Custard without sugar: The custard is cooked without sugar; the sweetness comes from the sugar in the buttercream.

Same temperature: The butter and custard should both be at room temperature when combined, otherwise the cream will curdle.

Glaze: Warm the glaze only gently and let it cool a little before spreading so the cream doesn’t melt.

Cutting: Dip a long knife in hot water and wipe it dry – that way the glaze stays smooth.

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