Banana Cake with Chocolate Ganache Happy Birthday Eaton Square Edibles. Four Delicious Years!

This recipe yields such big amount of batter that the finished cake is absolutely huge. Feel free, if you aren’t feeding a crowd ,to cut the recipe in half. Just slice your layer in half horizontally and make one round into a perfect sized layer cake. Or bake both and freeze one round for a later date. (which is what I did here- this cake is half recipe)

This recipe yields such big amount of batter that the finished cake is absolutely huge. Feel free, if you aren’t feeding a crowd ,to cut the recipe in half. Just slice your layer in half horizontally and make one round into a perfect sized layer cake. Or bake both and freeze one round for a later date. (which is what I did here- this cake is half recipe)

  • Preheat oven to 180c/325f
  • Butter and flour 2- 8″ round cake pans
  • 1 1/2 cups Butter -room temperature
  • 3 3/4 cups Flour
  • 1 1/2 teaspoons Baking Soda
  • 1 1/4 teaspoons Salt
  • 2 1/4 cups Sugar
  • 6 Eggs
  • 3 cups mashed ripe bananas
  • 3/4 cup sour cream

 

 

Whisk flour, baking soda, and salt in a large bowl and set aside.

 

  • Using a Kitchen Aid fitted with the paddle attachment cream butter and sugar until fluffy.
  • Add eggs one at a time, beating well between additions.
  • Add flour mixture a little at a time. To ensure all flour is incorporated, scrape sides of bowl often.
  • Add bananas and sour cream.
  • Divide batter between pans.
  • Bake cakes for 50–55 minutes or until a wooden skewer inserted in the center comes out clean.
  • Let cool for 20 minutes in pans then invert cakes onto wire racks and let cool completely.

 

 

 

Chocolate Ganache

 

12 oz. bittersweet chocolate

13 ½ oz heavy cream

 

 

Chop chocolate into fine pieces and place in bowl.

Heat cream to a scald.

Slowly pour hot cream over chocolate .

The better the chocolate, the slower you need to incorporate in the hot cream.

 

Whisk cream and chocolate until smooth. Set aside to cool.

For perfect spreading consistency, leave out over night.

For this recipe I like to place the bottom half of cake on serving plate. Pour a slightly warm ganache over the bottom half of cake.

Let stand for 5 minutes ,place the top of cake on top of the ganache that you just poured and pour remaining ganache over top. Dripping down the sides.

 

If ganache is not pourable because it becomes too cool,you may

whisk it over hot water bath to soften.

Remember This?

Black  Forest Biscotti

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About eatonsquareedibles

I've had the great good fortune of living abroad for more than a decade. The traditions, comfort and memories of home are things I cherish and carry with me on my travels. What I wasn't expecting was that other cultures and flavors would seep into my own traditions and favorites and influence a new batch of classics. Heres to evolving traditions and new memories! View all posts by eatonsquareedibles

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