Banana Cake with Soft Ganache
This recipe makes approximately 10-12 servings
Banankage, en klassiker! Men med et lækkert blødt twist, i form af en silkeagtig chokoladeganache.
Der sker tit det med bananerne, i hvert fald hjemme ved mig, at de bliver overmodne og ærgerlige. I stedet for at smide dem ud, så skræller jeg dem, og smider dem i en pose i fryseren. Når der er ved at være en god håndfuld frosne bananer, så er der til at lave banankage! (tag dem op og lad dem tø inden brug). Ellers, er der også ofte overmodne bananer til en skarp pris, i hvert fald der, hvor jeg normalt handler.
Denne banankage kan SAGTENS spises uden den luksuriøse ganache. Men hvorfor ikke give dig i kast med den lækre topping, når det nu er så let? Kombinationen af chokolade og banan er bare en sikker vinder.
Banana Cake with Soft Ganache
Preperation: 20 minutes Cooking time: 30-35 minutes Total: >60 minutes
Ingredients
This recipe makes approximately 10-12 servings
120 g melted butter
200 g brown sugar
2 eggs M/L
15 g vanilla sugar
500 g brown bananas
130 g GF light flour, I used red finax
100 g oat flour
5 g flake salt
8 g baking powder
1/2 tsp cardamom (can be left out)
A tiny bit of cinnamon (can be left out)
100g chopped chocolate, or Easter eggs if it's Easter (can be left out)
+ a little chocolate for decoration. (can be left out)
Chocolate ganache
3 dl cream
300 g dark chocolate, chopped finely or in buttons
50 g butter
Method
Banana Cake
Line a mold with baking paper - mine measures 21x21 cm.
Preheat the oven to 175 degrees regular oven. Whisk the butter and brown sugar together.
Add the eggs. Stir together and then add the mashed bananas. Whisk for a few minutes.
Add the flour, baking powder, vanilla sugar and salt. Add the spices and mix well. Add chocolate/Easter eggs and mix well.
Bake the cake in a 175 degree oven for 30-35 minutes.
Chocolate ganache
Heat the cream until it starts to steam but not boil. Pour the hot cream over the chocolate and let stand for 1 minute. Stir vigorously from the center until the chocolate and cream come together, add the cold butter and stir until melted.
Pour the ganache onto the cake or pour the ganache onto a piping bag with your favorite piping tip so you can pipe some nice dots. I poured half of the ganache directly onto the cake and the other half onto the piping bag.
Decorate the cake however you like - for Easter, crushed mini chocolate eggs are great. A small edible flower adds an elegant look.
Tips and storage
〰️ The cake keeps well in a tightly sealed container in the fridge for 3-4 days.
〰️ If you want to freeze the cake, you can do so. However, I recommend that you freeze it without the ganache.
〰️ For an ultra-pure chocolate solution: place chocolate spread on the warm banana cake and let the heat from the cake melt the chocolate spread.
