Please find the recipe below:
Serves: 10 people
Preparation time: 1 hour, including 40 minutes of baking
– 4 overripenned bananas
– 2/3 teaspoon bi-carb (baking soda)
– 2/3 baking powder
– 1/4 cup oil (preferably vegetable oil, or extra virgin olive oil)
– 1 cup flour
– 2 eggs
– 1 cup brown sugar
+ Chocolate ganache
– 100g milk chocolate, cut into small chunks
– 3 tablespoon dark cocoa powder
– 3 tablespoon confectioner sugar
– 100g unsalted butter, cut into chunks
– 3 tablespoon plain yogurt, or sour cream
– To make the banana loaf cake, preheat the oven to 375F or 190C
– Mix flour with bi-carb and baking powder in a bowl
– In a different bowl, smash the banana with sugar, oil, and eggs
– Mix the dry ingredient into the wet ingredient
– Pour the batter in a 8″ round mold or any shape of your choice. Bake in 35 – 40 minutes.
– After baking, put the cake on a rack to cool down completely before spreading the ganache.
– In a bowl over simmering water ( or a double boiler if you have one), melt together butter, chocolate chunks, cocoa powder, confectioner sugar, and plain yogurt.
– Whisk the mixture well and get off heat. Let it cool completely. The mixture will be liquidy at this stage, but once it’s cooled down it will be spreadable and won’t melt easily
– The banana should be over-rippneded. If you don’t have those, just buy the almost overripenned ones and put them in the freezer for a day or so, and then defrost them completely. It work just as well
– The chocolate spread recipe won’t give you too much to have a thick layer of chocolate cover, but rather a right amount to make a thin layer of shiny chocolate over the cake. The yogurt will make it shine and smooth. You can choose to decorate with some fresh fruits and some chocolate chips or colorful dust.