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Chocolate & Maple Banana Cake

Yields-10 Servings

 250 g unsalted butter, chopped
 335 g self raising flour, sifted
 50 g cocoa powder, sifted
 5 ml bicarbonate of soda, sifted
 220 g castor sugar
 135 g light brown sugar
 80 ml maple syrup
 4 eggs
 260 g ripe banana, mashed
 375 ml milk
For the ganache
 360 g sour cream
 150 g good quality dark chocolate
 150 g good quality milk chocolate

1. Preheat the oven to 180oC, and grease and line a 24cm springform tin.
2. place the butter in a large non stick frying pan over high heat. Cook, stirring for 5 minutes until melted and nutty brown in colour.
3. Transfer the brown butter to a large bowl and all the remaining ingredients.
4. Whisk until smooth but do not over mix, pour into the prepared tin and smooth the top with a spatula.
5. Bake for 1 hour 10 minutes or until cooked when tested with a skewer.
6. Allow to cool for 10 minutes in the tin before turning out onto a wire rack to cool completely.

To make the quick ganache

1. Place the two chocolates in a double boiler and whisk until smooth.
2. Remove from the heat and whisk in the sour cream.

To serve

Place the cake on a cake stand or plate and spread with the ganache.

Nutrition Facts

Servings -10