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A Perfect Banana Cake (with Chocolate Ganache)

A Perfect Banana Cake (with Chocolate Ganache)
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A wonderfully moist and tender banana cake topped with a rich, silky chocolate ganache, perfect for beginner bakers.

Ingredients

Scale
  • 90 g neutral oil e.g. vegetable or canola
  • 100 g caster sugar
  • 100 g brown sugar
  • 2 eggs
  • 2 large bananas mashed with a fork
  • 1 tsp vanilla bean paste
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 200 g plain flour
  • 1/2 tsp salt
  • 2 tbsp milk
  • 150 g good quality milk chocolate
  • 75 g butter
  • 75 g cream
  • 50 g milk chocolate
  • 50 g banana chips

Instructions

  1. Preheat the oven to 180ºC/160ºC (conventional oven/fan bake).
  2. Grease a 20cm cake tin.
  3. Line the bottom of the cake tin with baking paper.
  4. In a large mixing bowl, whisk together the oil, caster sugar, brown sugar, vanilla bean paste, and salt.
  5. Whisk in one egg.
  6. Make sure the first egg is fully incorporated.
  7. Whisk in the second egg.
  8. Switch to a spatula or wooden spoon.
  9. Gently fold in the mashed bananas.
  10. Fold in the baking powder.
  11. Fold in the baking soda.
  12. Fold in the plain flour.
  13. Finally, fold through the milk.
  14. Pour the cake batter into your prepared cake tin.
  15. Level out the batter using the back of a spoon or an offset spatula.
  16. Bake for 45 minutes.
  17. Check if the cake is golden brown and cooked through.
  18. Insert a skewer or knife into the middle of the cake.
  19. If it comes out clean or with just a few crumbs, it is ready.
  20. Allow the cake to cool for 10 minutes in the tin.
  21. Flip the cake out, upside down, onto a sheet of baking paper.
  22. Allow the cake to cool fully.
  23. Break up the chocolate for the ganache.
  24. Place the chocolate into a large heatproof bowl along with the butter.
  25. Melt the chocolate and butter together over a bain-marie.
  26. Stir gently with a spatula until fully melted.
  27. Alternatively, melt the butter and chocolate in the microwave in 30-second increments.
  28. Mix in between each microwave burst.
  29. Be careful not to let the mixture get too hot to avoid splitting.
  30. Once fully melted, remove the bowl from the heat.
  31. Pour in the cream.
  32. Stir with a wooden spoon or spatula until incorporated and glossy.
  33. Allow the ganache to cool completely until it thickens.
  34. Cool at room temperature ideally.
  35. Alternatively, place the ganache in the fridge if you are short on time.
  36. If refrigerating, give the ganache a mix every 10 minutes or so to help it cool evenly.
  37. Place the cooled cake onto a plate or cake board.
  38. Top the cake with the chocolate ganache.
  39. Use the back of a spoon or an offset spatula to spread it over the top of the cake.
  40. Decorate with banana chips.
  41. Use a peeler to shave chocolate curls onto the top of the cake.
  42. Enjoy your cake!

Notes

Always use ripe bananas for the best flavor and moisture.
Do not overmix the batter once the flour is added; mix just until combined.
Ensure your cake is completely cool before applying the ganache.
If your ganache is too thick, gently warm it slightly over a bain-marie to loosen.

Nutrition

Find it online: https://pinchofwarmthbakes.com/perfect-banana-cake-chocolate-ganache/