After an incident when I was 7 involving my cousins mixing bananas and Hershey’s syrup, I decided I hated the combination of bananas and chocolate. It was something I didn’t try again for several years, until I started to make pastries for a living, during which I learned to love it (in the right proportions, that is!).
Today I made a mini banana cake with a whipped milk chocolate ganache frosting, aka my Bumblebee Cake because it has yellow and brown stripes when cut into it.
The cake came out amazingly fluffy and moist, with a good amount of sweetness and banana flavor.
The milk chocolate ganache came out a little grainier than I would have hoped, but the flavor was definitely good and whipping it up well made it a lot fluffier.
So, definitely a match made in heaven. Just don’t smother it in Hershey’s syrup!
Mini Banana Cake
Makes 3 (4-inch) cakes or 20 mini cupcakes
70 g butter, soft
110 g sugar
2 medium bananas, very ripe and mashed well
240 g apple juice
1 teaspoon vanilla extract
1 large egg
200 g cake flour
2 teaspoons baking powder
1/4 teaspoon salt
In a mixing bowl fitted with a whisk attachment, whisk together sugar, butter, and banana on medium speed until thoroughly combined. In a separate bowl, whisk together apple juice, vanilla extract, and egg, and in another bowl whisk together cake flour, baking powder, and salt. Add half of apple juice mixture to butter mixture, and mix until combined. Scrape sides of bowl with a rubber spatula, then add half of flour mixture to batter, and let mix until combined. Repeat until all ingredients are in batter, then scrape bowl one more time, and let mix until completely smooth with no lumps.
Lightly oil 3 (4-inch) cake pans or line 20 mini cupcake molds with cupcake liners, then divide batter between pans/molds. Bake at 350F for 16-18 minutes for cupcakes or 25-30 minutes for cakes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely in pans before removing.
Whipped Milk Chocolate Ganache
Makes about 4 cups
450 g milk chocolate, chopped into small pieces (or you can use chips)
250 g heavy cream
In a small saucepan, bring heavy cream to a simmer. Measure chocolate in a heatproof bowl, then pour hot heavy cream over chocolate. Let sit 30 seconds, then whisk mixture together until all chocolate is melted and ganache is smooth. Refrigerate ganache until cooled to room temperature and slightly firm (30 minutes or so), or if you’re impatient like me, put it in the freezer for about 15 minutes (I would be careful with this method; just make sure it’s not in the freezer too long, otherwise it will firm up too fast and result in lumps!). Put ganache in a mixing bowl with a whisk attachment, and whip on medium speed until chocolate looks light and airy.