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A Perfect Banana Cake (with Chocolate Ganache)

A Perfect Banana Cake (with Chocolate Ganache)
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A deliciously moist and tender banana cake topped with a rich, glossy buttery chocolate ganache and decorated with banana chips and chocolate shavings.

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 until combined.
  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 until just combined.
  10. 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. Cooling it upside down helps create a level top.
  18. Break up the 150g chocolate and place it into a large heatproof bowl along with the 75g butter.
  19. Melt the chocolate and butter together over a bain-marie, gently stirring with a spatular until fully melted.
  20. Alternatively, melt the chocolate and butter in the microwave in 30-second increments, mixing in between each, being careful not to overheat.
  21. Once fully melted, remove the bowl from the heat.
  22. Pour in the 75g cream.
  23. Stir with a wooden spoon or spatular until incorporated and glossy.
  24. Allow the ganache to cool completely until it thickens, ideally at room temperature.
  25. If short on time, pop the ganache into the fridge, mixing every 10 minutes or so to help it cool evenly.
  26. Place the cooled cake onto a plate or cake board.
  27. Top the cake with the cooled chocolate ganache.
  28. Use the back of a spoon or an offset spatular to spread the ganache evenly over the top of the cake.
  29. Decorate the cake with banana chips.
  30. Use a peeler to shave chocolate curls from the 50g milk chocolate onto the top of the cake.
  31. Enjoy the cake!

Notes

Always 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 ganache is completely cool and thickened before spreading for a smooth, glossy finish.
Store the cake at room temperature for the best texture and flavor.

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