Equipment
Ingredients
The Emulsion
- 310 g unsalted butter, room temperature
- 225 g granulated sugar
- 3 large eggs, room temperature
- 12 ml vanilla bean paste
- 300 g bananas, mashed
The Structure
- 260 g all-purpose flour
- 6 g baking powder
- 2 g baking soda
- 3 g fine sea salt
- 70 ml buttermilk, room temperature
Finishers
- 160 g 70% dark chocolate, hand-chopped into 5mm chunks
- 5 g confectioners' sugar
Nutrition (per serving)
Method
Preheat your oven to 175°C (350°F). Meticulously grease a 10-cup Bundt pan with softened butter or oil, ensuring every crevice is coated, then dust lightly with flour and tap out the excess.
In the bowl of a stand mixer, cream the butter and granulated sugar on medium-high speed for 5 minutes until the mixture is pale, voluminous, and resembles whipped frosting.
Incorporate the eggs one at a time, beating for 45 seconds after each addition to ensure a stable emulsion. Scrape the bottom of the bowl frequently.
Blend in the vanilla bean paste and the mashed bananas on low speed until just integrated. The batter may look slightly broken at this stage; this is normal.
Sift together the flour, baking powder, baking soda, and sea salt. Add one-third of this dry mixture to the batter, followed by half of the buttermilk, repeating until finished and ending with the dry ingredients.
Using a wide rubber spatula, gently fold the chopped chocolate chunks into the batter. Do not overwork the gluten.
Transfer the batter into the prepared pan, smoothing the top with a spatula. Bake in the center of the oven at 175°C (350°F) for 45 to 50 minutes.
Cool the cake in the pan on a wire rack for exactly 12 minutes. Invert onto a serving plate and lift the pan away carefully.
Once completely cooled, use a fine-mesh sieve to dust the crown of the cake with confectioners' sugar. Slice with a serrated knife.
Chef's Notes
- The secret to a Michelin-level tea cake is the temperature of the ingredients. Ensure butter and eggs are truly room temperature (approx 21°C) to achieve a perfect emulsion.
- For the chocolate, avoid standard chips; use a high-quality couverture bar and chop it by hand. This creates 'pools' of chocolate rather than uniform dots.
Storage
Refrigerator: 5 days — Store in an airtight container to maintain moisture; bring to room temperature before serving.
Freezer: 3 months — Wrap tightly in plastic film and then foil. Thaw in the refrigerator overnight.
Reheating: Warm individual slices in a 150°C (300°F) oven for 5 minutes to revive the chocolate's fluidity.
