I was going to start this post by writing everyone loves banana cake but that’s so not true. My mum abhors bananas in any way, shape or form. The poor woman often peers hopefully into my cake tin when she comes over, only to firmly replace the lid when she discovers the baked good is banana cake/bread/muffin.
My mum notwithstanding, I find that banana cake is a real crowd pleaser. This easy recipe for banana cake, via The Australian Women’s Weekly’s Quick Mix Cakes, makes a large slab cake that is just begging for a layer of dark chocolate ganache.
Chocolate ganache is an easy yet lux way of decorating a cake. It is created by melting together good quality chocolate and cream and allowing to cool before spreading on any manner of cake. It aso makes a great snack when eaten straight from the pot.
I try to always keep ganache in the fridge for decorating / snacking emergencies.
2 over-ripe bananans, mashed
¾ cup brown sugar
¼ cup milk
125g butter at room temperature, diced
1 ½ cups self-raising flour
In a small pan over low heat melt together half a cup of single / pouring cream with 125 grams dark chocolate broken into chunks. Stir together until melted and glossy then set aside to cool completely.
LET’S GET TO IT:
Preheat oven to 170C and grease and line a 19x29cm cake tin.
Put everything in the bowl of an electric mixer and beat gently until everything is combined, then increase speed until mixture is changed in colour.
Spoon into pan and bake 25-35 mins [depending on your oven].
When cold spread with chocolate ganache.