BANANA LOAF (with chocolate ganache)

It will lighten up the atmosphere at your family gathering and wow each and everyone…
I did have a hard time finding the best recipe for this banana loaf. I had to search for a few days from website to website, blog to blog, and ended up mixing all the recipes I found online and came up with my own version. The first time I made it was 2 months ago, on a saturday night, when I incidentally found three overrippened bananas in my kitchen. Right then I decided to test my banana loaf recipe. It came out pretty good (to my own surprise). The fragrance was so warm and sweet, even though the cake itself doesn’t taste as sweet (just the right sweetness I wanted).
The texture was light and soft, and has the right a mount of moisture in it. There were little soft chunks of banana in the cake, which I really like. I also added some twist to it by adding chocolate chips in the batter before baking (dark and white). The chocolate chips melting inside the batter while baking somehow kept the moisture inside the cake and gave it a light and soft texture. I also reduced the amount of sugar asked for by other recipes because I thought what was asked for in pther recipes was too much, and people would get bored easily with too sweet desserts.
At this year’s Christmas party I made the cake again, this time without adding chocolate chips but actually adding the chocolate ganache on top for some shiny look. It was well approved by everyone, which made me think I should share it here for ya all to try 🙂 I will post the recipe with chocolate ganache here instead of the first one I made because they’re pretty much the same

Please find the recipe below:

Serves: 10 people
Preparation time: 1 hour, including 40 minutes of baking

+Banana loaf
– 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.

Chocolate 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.

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