Chocolate banana cake

Ingredients

Sponge biscuit

200 grams (7.05 ounces) flour
200 grams (7.05 ounces) sugar
35 grams (1.23 ounces) cocoa powder
0.75 teaspoons baking powder
0.75 teaspoons baking soda
Pinch of salt
1 large egg
60 grams (2.12 ounces) vegetable oil
125 grams (4.41 ounces) milk
125 grams (4.41 ounces) boiling water
1 teaspoon vinegar (6%)

Caramelized bananas

40 grams (1.41 ounces) sugar
40 grams (1.41 ounces) cream
25 grams (0.88 ounces) butter
2 bananas

Ganache

75 grams (2.65 ounces) whipping cream
50 grams (1.76 ounces) bitter chocolate

The cream

500 grams (17.64 ounces) cream cheese
150 grams (5.29 ounces) whipping cream
120 grams (4.23 ounces) powdered sugar

Frosting for leveling

400 grams (14.11 ounces) cream cheese
100 grams (3.53 ounces) powdered sugar
45 grams (1.59 ounces) whipping cream

Equipment

Mixing Bowls
Essential for keeping your ingredients organized and easy to access. Make sure you use different sizes for various ingredients and processes.
Hand Mixer/Stand Mixer
Helps achieve that perfect creamy texture for your ganache and icing. Investing in a good mixer can make a world of difference in the quality of your bake.
Baking Pan (16cm/6.30 inch mold)
Ensures your sponge biscuit bakes evenly. Don't forget to grease and line it properly to prevent sticking.
Cooling Rack
Allows your baked sponge to cool down evenly, avoiding sogginess.
Cling Film
Perfect for wrapping your sponge biscuit to keep it moist while it refrigerates overnight.

Instructions

Step 1

The calculation in the recipe is for a 16cm (6.30 inch) mold.

Step 2

Sift all the dry ingredients together, then mix. Tip: Ensure there are no lumps in the flour and cocoa powder for a smooth batter.

Step 3

Add the milk, vegetable oil, and egg, then mix until combined.

Step 4

Pour in the boiling water and vinegar, then mix until the batter is smooth. Tip: Be careful while adding the boiling water to avoid splashes.

Step 5

Bake the sponge biscuit at 338°F (170°C) for 40-50 minutes. Tip: Check doneness with a toothpick; it should come out clean.

Step 6

Wrap the finished sponge biscuit in cling film and refrigerate overnight.

Step 7

In a frying pan, melt the sugar. Add the hot cream while stirring. Tip: Be cautious as the mixture will bubble up vigorously when adding the cream.

Step 8

Add the room temperature butter and chopped bananas. Hold the bananas in the caramel for a while, turning carefully to avoid mashing the pieces.

Step 9

Cool the caramelized banana mixture.

Step 10

Heat the cream for the ganache and pour it over the chocolate. Whip the mixture with a blender until smooth, then refrigerate for at least 4-6 hours.

Step 11

Whip all the ingredients for 'The cream' until homogeneous and thick.

Step 12

Cut the sponge biscuit into 3 layers. Tip: Use a serrated knife for more precise cuts.

Step 13

Assemble the cake in the following sequence: 1 cake layer, then some cream, followed by a cream rim, then the caramelized bananas, another cake layer, then some more cream, another cream rim, then the ganache, and finally the last cake layer.

Step 14

After stabilization, smooth the cake with the frosting.

Step 15

Whip all the ingredients for 'Frosting for leveling' until stable and uniform.

Servings

Imagine serving this luscious Caramelized Banana Ganache Cake at your next gathering. 🍰✨ The delightful contrast between the spongy biscuit and the rich ganache is sure to impress!

**Weeknight Treat:** Pair your slice with a hot coffee or a frothy cappuccino for an evening delight.
**Special Occasions:** Dress it up with a sprinkle of chopped nuts 🍯 or a dusting of powdered sugar. Add a dollop of whipped cream or a scoop of vanilla ice cream on the side for an extra indulgent touch.
**Picnic Perfection:** Serve with fresh berries 🍓 on top to add a refreshing contrast. Great for outdoor gatherings with friends and family.

This cake also holds up well in the fridge, so you can make it a day in advance—perfect for those hectic schedule days!

Variations

If you have dietary restrictions or want to cater to different preferences, here’s how you can switch things up:

Gluten-Free: 🧁 Swap the regular flour with a high-quality gluten-free blend (make sure it includes xanthan gum for better texture). This way, your guests with gluten sensitivities can still enjoy a piece (or two) of this delicious cake!
Vegan: 🍃 Use plant-based alternatives for eggs (like flaxseed or chia seeds) and substitute butter with coconut oil or vegan margarine. For the cream components, opt for coconut cream or another dairy-free whipped cream.

With these simple substitutions, you can ensure that everyone at the table can enjoy your beautiful creation.

Faq

How do I avoid my sponge biscuit from sinking in the middle?
Ensure you don’t open the oven door during the initial stages of baking. Also, make sure all your ingredients are at room temperature before mixing.
Why did my caramelized bananas turn mushy?
Make sure your bananas are ripe but not overripe, and handle them gently while caramelizing.
Can I use milk chocolate instead of bitter chocolate for the ganache?
Yes, though it will result in a sweeter ganache. Make sure to adjust the sugar levels in your recipe accordingly.
Is it okay to frost the cake while it's still warm?
It's best to let the cake cool completely, or refrigerate overnight as suggested, before frosting to prevent melting and sliding layers.
How can I achieve a perfectly smooth frosting?
Use a bench scraper or a cake smoother and work with chilled frosting and cake layers. Patience is key—smooth in small sections.
Can I make the sponge biscuit in advance and freeze it?
Absolutely! Wrap it tightly in cling film and foil before freezing. When ready to use, thaw it in the refrigerator overnight.