Ingredients

Method

• 200 g hazelnuts
• 50 g polenta
• 50 g self-raising flour
• 1 t ground ginger
• 3 free-range eggs
• 200 g sugar
• 100 g butter, melted
• 85 ml avocado oil
• 5 bananas
• 1 lemon, juiced and zested
• 1 t vanilla extract
For the espresso drizzle:
• 4 T prepared espresso
• 130 g icing sugar

Method

Ingredients

Preheat the oven to 180°C.

Place the hazelnuts on a baking tray and roast for 5 minutes, or until golden. If the hazelnuts still have their skins on, gently rub the toasted nuts using a clean tea towel to remove the skins. Place in a food processor and grind until fine.

Place the ground hazelnuts, polenta, flour and ginger into a bowl and mix. In a separate bowl, cream the eggs and sugar until pale and fluffy, then slowly add the butter and avocado oil while whisking.

Add the dry ingredients to the egg mixture and mix. Mash 2 bananas and sprinkle with 1 t lemon juice. Add to the egg mixture, along with the lemon zest and vanilla. Mix to form a runny batter.

Grease a 13 cm x 17 cm Bundt tin. Slice the remaining bananas lengthways and use to line the sides of the tin, spacing them equally. Pour in the batter. The ends of the sliced banana should protrude from the cake tin.

Reduce the oven’s temperature to 150°C and bake for 45 minutes to 1 hour, or until a skewer inserted comes out clean.

Remove from the oven and cool until the tin is just warm to the touch. Turn the banana cake out onto a serving plate and allow to cool further before pouring over the drizzle.

To make the drizzle, mix the espresso with the icing sugar until smooth.

Discover more recipes featuring polenta here.