Banana cake with milk chocolate ganache and macaroons. A lovely spongy cake that’s easy to bake. The cake itself is my popular banana sponge cake, but this time I’ve added some crushed macaroons to the batter. A velvety milk chocolate ganache (which can easily be replaced with dark chocolate) is poured over the cake. It’s best to make the cake a day in advance! Enjoy!
Ingredients
Banana cake
150 g butter, melted
4 eggs
150 g cane sugar
50 g brown sugar
1 tsp. vanilla sugar
150 g all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
3 overripe bananas
50 g macaroons, crushed
Milk chocolate ganache
400 g milk chocolate
200 g cream
Approach
Banana cake
Heat on the oven to 180 C. Melt the butter and let it cool. Whisk the eggs, cane sugar, brown sugar and vanilla sugar until light and fluffy. Mix together the flour, baking powder and salt and stir it into the batter. Mash the bananas and mix them with the melted butter and stir that into the batter. Finally, mix in the crushed macaroons. Line a 23 cm diameter springform cake pan with baking paper on the bottom and grease it with butter. Bake the banana cake for 45-50 minutes. Let the cake cool.
Milk chocolate ganache
Heat the cream up to just below boiling and pour it over the chocolate (in a heatproof bowl). Let it stand for a while. Then stir in the center of the bowl with a spatula until it combines and becomes glossy.
Line the inside of the springform with acetate and pour the ganache over the cooled cake and refrigerate until the ganache has settled. Enjoy!
