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A Perfect Banana Cake (with Chocolate Ganache)

A Perfect Banana Cake (with Chocolate Ganache)
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This incredibly moist banana cake, topped with a rich and buttery chocolate ganache, is a comforting dessert that’s easy to make and impossible to resist.

Ingredients

Scale
  • 90 g neutral oil e.g. vegetable or canola
  • 100 g caster sugar
  • 100 g brown sugar
  • 2 eggs
  • 2 large bananas mashed with a fork
  • 1 tsp vanilla bean paste
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 200 g plain flour
  • 1/2 tsp salt
  • 2 tbsp milk
  • 150 g good quality milk chocolate
  • 75 g butter
  • 75 g cream
  • 50 g milk chocolate
  • 50 g banana chips

Instructions

  1. Preheat the oven to 180ºC (conventional oven) or 160ºC (fan bake).
  2. Grease a 20cm cake tin.
  3. Line the bottom of the cake tin with baking paper.
  4. In a large mixing bowl, whisk together the oil, caster sugar, brown sugar, vanilla bean paste, and salt.
  5. Whisk in the first egg until fully incorporated.
  6. Whisk in the second egg until fully incorporated.
  7. Switch to a spatular or wooden spoon.
  8. Gently fold in the mashed bananas.
  9. Fold in the baking powder, baking soda, and plain flour.
  10. Finally, fold through the milk until just combined.
  11. Pour the cake batter into the prepared cake tin.
  12. Level out the batter using the back of a spoon or an offset spatular.
  13. Bake for 45 minutes, or until the cake is golden brown and cooked through.
  14. Insert a skewer or knife into the middle; if it comes out clean or with just a few crumbs, it is ready.
  15. Allow the cake to cool for 10 minutes in the tin.
  16. Flip the cake out, upside down, onto a sheet of baking paper.
  17. Allow the cake to cool fully.
  18. Break up 150g of milk chocolate and place it into a large heatproof bowl along with 75g of butter.
  19. Melt the chocolate and butter together over a bain-marie, stirring gently with a spatular until fully melted.
  20. Alternatively, melt in the microwave in 30-second increments, mixing between each, being careful not to overheat.
  21. Once fully melted, remove the bowl from the heat.
  22. Pour in the 75g of cream.
  23. Stir with a wooden spoon or spatular until the ganache is incorporated and glossy.
  24. Allow the ganache to cool completely until it thickens.
  25. If in a hurry, you can place it in the fridge, stirring every 10 minutes to help it cool evenly.
  26. Place the cooled cake onto a plate or cake board.
  27. Top the cake with the chocolate ganache.
  28. Use the back of a spoon or an offset spatular to lather the ganache over the top of the cake.
  29. Decorate the cake with banana chips.
  30. Use a peeler to shave 50g of milk chocolate curls onto the top of the cake.
  31. Serve and enjoy!

Notes

Use very ripe bananas for the best flavor and moisture.
Do not overmix the cake batter once the flour is added to ensure a tender crumb.
Ensure the cake is completely cool before applying the ganache.
If the ganache seems too thin, let it cool longer at room temperature or in the fridge, stirring occasionally.

Find it online: https://sweetcraftrecipes.com/a-perfect-banana-cake-with-chocolate-ganache/