Madeleines are soft mini sponge cakes that have a distinctive shell shape, often eaten hot in the French markets with coffee or during tea time. The story goes that King Louis XV first tasted madeleines on a visit to Lorraine and immediately fell in love. He shared them with his wife, Marie, who introduced them to the French court, making the dessert an instant hit in France. End your meal with Pastry Chef Adrian Gan's modern rendition of Banana & Chocolate Madeleine.


  • Preparation: 10 persons


  • 100 gm Butter (melted) / 300 ml Buttermilk / 3 nos Egg / 5 nos Banana (mashed)
  • 100 gm Ground Walnuts / 100 gm Caster Sugar / 200 gm Flour / 200 gm Cocoa Chocolate
  • 50 gm Baking Powder / 50 gm Bicarbonate Soda / 20 gm Cinnamon
  • 100 gm White Chocolate (melted)


  1. Stir butter, buttermilk, egg and banana in a large bowl. Add ground walnuts, sugar and sifted dry ingredients and mix well.
  2. Spoon a heaped teaspoon of mixture into each well-greased madeleine pan.
  3. Bake in the oven at 180°C for 10-15 mins.
  4. Allow madeleine to cool completely on a wire rack before drizzling with melted chocolate. Allow chocolate to firm before serving.