Rose's Banana Cake with Chocolate Ganache
Cooking Weekends
Cooking Weekends
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Ingredients

  • 8 inch cake
  • 4 oz of
  • 4 oz of unsweetened chocolate
  • Adapted from Rose Levy Barenbaum's Recipe for an 8 inch cake
  • 1 1/2 large ripe bananas/3/4 cup/170 grams 1/4 cup sour cream/60 grams 1 large eggs
  • 1 large egg yolk
  • 2 tbsp canola oil
  • 1 1/2 tsp lemon zest, minced/3 grams 1 1/2 tsp vanilla extract
  • 1 1/2 cups sifted cake flour/ 150 grams 1/2 cup fine sugar/115 grams 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 6 tbsp unsalted butter, softened/3/4 stick/85 grams
  • Equipment: One 8-inch by 2-inch cake pan or 8-inch springform pan, greased, bottom lined with parchment or wax paper and then sprayed with Baker’s Joy or greased again and floured.

Instructions

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