Saturday, April 12, 2008

Banana Cake with Sour Cream Chocolate Ganache

I think this is the best banana cake recipe that I found; the cake is so moist and soft. The recipe is coming from .................. This cake use a lot of banana but still soft without being too damp plus right amount of salt make this cake more delicious.
Banana Cake with Sour Cream Chocolate Ganache
Makes One 9-inch by 2-inch cake

227 g
30 g
sour cream
2 (100g)
large eggs
2 tsp
grated lemon zest
1½ tsp
200 g
Cake Flour
170 g
1 tsp
Baking soda
¾ tsp
Baking powder
½ tsp
142 g
Unsalted butter (must be soften)

*For extra moistness you can use up to 120 g of sour cream.
Pan preparation: One 9-inch by 2-inch cake pan or 9-inch springform pan, greased, bottom lined with parchment or wax pa per, and then greased again and floured.
Preheat the oven to 350°F.
In a food processor process the banana and sour cream until smooth. Add the eggs, lemon zest, and vanilla and process briefly just to blend.
In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and ½ the banana mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1½ minutes to aerate and strengthen the cake’s structure. Scrape down the sides. Gradually add the remaining banana mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and develop the structure. Scrape down the sides.
Scrape the batter into the prepared pan and smooth the surface with a spatula. Bake 30 to 40 minutes or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven.
Let the cake cool in the pan on a rack for 10 minutes. Loosen the sides with a small metal spatula and unmold or remove the sides of the springform pan. Allow the cake to cool completely before wrapping airtight.

Sour Cream Ganache
Makes 2⅔ cups
340 g
bittersweet chocolate
400 g
sour cream
In a double boiler set over hot water or in a microwave on high power, stirring every 10 seconds, melt the chocolate. Remove from the heat and add the sour cream. Stir with a rubber spatula until uniform in color. If the pan feels warm, transfers to a bowl.
Use at once or store, and when ready to use soften by placing the bowl in a water bath or a microwave for a few seconds, stirring gently.
Note: The chocolate must still be warm and the sour cream room temperature when combined or the chocolate will lump.


  1. May I check if you used 6" cake pan instead of 9" as your cake doesn't look like 9"? Pls advise. Thanks!

  2. Hi, I make this recipe in mini size pan.



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