banana cake with chocolate icing
This banana cake is a crowd pleaser, packed with real banana flavor and topped with creamy chocolate ganache. It's really moist and totally delicious. Impress your guests and serve this delicious homemade banana chocolate cake that everyone will love!
Equipment
- 1 kitchen scale
- 1 Kitchen mixer
- 1 set measuring spoons
- 1 Mixing bowl
- sharp knife
- butter knife or palate knife
- wired wrack
Ingredients
Banana chocolate cake
- 150 grams Butter softened
- 100 ml sugar
- 200 ml icing sugar powdered sugar
- 4 medium sized Bananas very ripe
- 2 egg free ranged
- 300 ml flour
- 1 teaspoon baking powder
- ½ teaspoon cinnamon ground
- ½ teaspoon ginger ground
- 1 pinch salt
- 75 grams chocolate chip
The ganache icing
- 200 ml heavy cream
- 200 grams chocolate - best quality possible
Instructions
Banana chocolate cake
- Turn the oven on to 175 Celsius. Grease a round cake tin and coat the inside surface with a thin layer of bread crumbs.
- Whisk butter, sugar and powdered sugar white and creamy.
- Mix the bananas to a puree and add them to the creamed butter while mixing. Add the eggs, one at the time.
- Mix the dry ingredients with chocolate chip or buttons and fold it through the rest of the mixture.
- Fill the greased and breaded cake tin with the cake batter and bake in the middle of the oven for about 30 minutes.
- Test with a toothpick or wooden skewer. It should not be sticky but have a few moist crumbs on the stick or skewer, rather then be perfectly clean.
- Let the cake cool on a wired wrack.
The ganache icing
- Break the chocolate into small pieces in a heat proof bowl.
- Heat the cream until very hot but not boiling.
- Pour the hot cream over the chocolate pieces and leave it for 5-10 minutes undisturbed to soften the chocolate.
- Whisk the cream and chocolate mixture until the chocolate is fully combined into the cream. Whisk until smooth and glossy. (The hot cream should have melted the chocolate and it should come together when whisking.)
- Leave the ganache to cool down before spreading it on the cake. It will thicken when it's cold. You can put it in the fridge to cool down quicker but make sure to check on it and whisk it regularly so it doesn't go too solid.
- The ideal consistency should be thick but spreadable.
Assembling the cake
- Make sure the cake is completely cool before adding the ganache.
- Spread the ganache evenly all over the top of the cake and all around the sides.
- Carefully remove the cake from the wired wrack using a large flat spatula or knife.
- Place the cake on a serving plate.
- Make chocolate shavings by scraping a sharp knife firmly along the bottom flat side of a chocolate bar towards you.
- Scatter the chocolate shavings on top of the iced cake. Enjoy!
Notes
Use brown ripe bananas: Very ripe bananas that has brown skin and are soft to touch are best for this recipe.
Don't over bake the cake : This will result in a dry cake. Keep an eye on the cake and test if it's ready with a toothpick or wooden skewer and take it out when a few moist crumbs remain, not when it is perfectly clean. Every oven is different and baking time can vary a fair bit.
Ganache chocolate Quality: Use chopped high-quality chocolate blocks (which have more cocoa butter) rather than chips or buttons, as they can contain stabilizers and less cocoa butter designed to hold their shape when baking rather then melting smoothly.
Get the ganache temperature right: The ganache will thicken as it cools. If it seems too runny, just pop it in the fridge until it hardens up a bit.
