Browned-Butter Banana Cake with Salted Dark Chocolate Ganache

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So, this cake got mixed reviews. The recipe came from my Fine Cooking magazine, and the recipe itself is sound. This is an impressive cake and the ganache is amazing. However, you must really be a fan of bananas to like this cake. I give it an 8.5, although John didn’t care for it at all (although he said that cream or ice cream with it would have made him a fan of the cake). That being said, the brown-butter is amazing. So yum. And, if you like bananas, this might be a good pick for you. Also, the cinnamon makes it kind of a spice cake, and I am honestly not sure whether I love it or hate it in the cake. I didn’t make any changes, which is why I didn’t put anything in bold. However, I will put what I might do next time in bold.

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Browned-Butter Banana Cake with Salted Dark Chocolate Ganache

by Samantha Seneviratne from Fine Cooking
Issue 131
Read more: http://www.finecooking.com/recipes/browned-butter-banana-cake-chocolate-ganache.aspx#ixzz3MfmYLkKH

For the cake
  • 12 oz. (1-1/2 cups) unsalted butter; more softened for the pans
  • 13-1/2 oz. (3 cups) unbleached all-purpose flour; more for the pans
  • 2-1/2 tsp. baking powder
  • 1-1/4 tsp. kosher salt
  • 1 tsp. ground cinnamon I might decrease this by half
  • 3/4 tsp. baking soda
  • 2 cups mashed very ripe banana (about 5 medium)
  • 1 cup low-fat buttermilk, at room temperature
  • 1-3/4 cups packed light brown sugar
  • 4 large eggs, at room temperature
  • 1 cup chopped toasted pecans I am leaving these out next time
For the ganache
  • 2 oz. (4 Tbs.) unsalted butter
  • 1 lb. semisweet chocolate (55% to 65% cacao), chopped (3 cups)
  • 3/4 tsp. kosher salt
  • 2 cups heavy cream
  • Flaky salt for sprinkling I ground some Himalayans pink salt over the top instead
Make the cake

In a 2-quart saucepan, cook the butter over medium heat, swirling every few seconds, until melted and the milk solids at the bottom of the pan turn dark brown, about 5 minutes. Immediately scrape the browned butter and milk solids into a shallow bowl. Refrigerate until softly set, about 1 hour.

Position a rack in the center of the oven and heat the oven to 350°F. Butter three 9-inch round cake pans, line the bottoms with parchment, butter the parchment, and flour the pans.

In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and baking soda. In a separate bowl or measuring cup, whisk together the mashed bananas and buttermilk.

In a large bowl, beat the browned butter and brown sugar with an electric mixer (hand-held, or a stand mixer fitted with the paddle attachment) on medium speed until light and fluffy, about 4 minutes. Add the eggs one at a time, beating well after each addition. Reduce the speed to low and alternately add the flour and banana mixtures in three additions each. Fold in the pecans with a spatula.

Divide the batter evenly among the prepared pans, and smooth with the spatula. Tap the pans on the counter to break any air bubbles.

Bake the cakes, rotating and switching positions halfway through baking, until a tester inserted in the centers comes out clean, about 35 minutes. Let the cakes cool in the pans on racks for 10 minutes. Turn the cakes out onto the racks, remove the parchment, and cool completely.

Make the ganache

In a 1-quart saucepan, cook the butter over medium heat, swirling every few seconds, until melted and the milk solids at the bottom of the pan turn dark brown, about 5 minutes. Immediately scrape the browned butter and milk solids into a medium metal bowl. Add the chocolate and kosher salt.

Bring the cream to a boil in the same pot over medium heat, and then pour over the chocolate and butter. Let stand 2 minutes, and then whisk until smooth. Cool at room temperature, stirring every 15 minutes, until thickened and spreadable, about 1 hour.

Assemble the cake

Put one of the cake layers on a cake plate and top with 3/4 cup ganache, spreading it to the edge with an offset spatula. Add another cake layer and spread with another 3/4 cup ganache. Add the third cake layer and spread the remaining ganache over the top and side of the cake. Sprinkle the top with a few pinches of flaky salt. The cake will keep at room temperature, covered with a dome, for up to 24 hours.

retrieved on 12/22/14 from http://www.finecooking.com/recipes/browned-butter-banana-cake-chocolate-ganache.aspx

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