Banana Cake w/Butter Frosting & Chocolate Ganache
This is a sour cream based banana cake topped with a buttery cream frosting topped with chocolate ganache garnished with bananas drizzled with more ganache.
1/4 c Sour cream
1 ts Baking soda
1/4 c Butter; softened
1 1/2 c Sugar
1 lg Banana; mashed
1 ts Vanilla
1 1/2 c Flour
1/2 cup chopped walnuts
2 tb Butter; softened
1 c Powdered sugar
1 tb Milk
1 tb Lemon juice
8 ounces semisweet or bittersweet chocolate, cut into small pieces
3/4 cup heavy whipping cream
2 tablespoons unsalted butter
Preheat oven to 350°. Grease & flour cake pan. Combine sour cream & baking soda in a bowl; set aside for 5 minutes. Beat butter, sugar and eggs together; stir into sour cream. Mix banana and walnts in well. Add vanilla and flour; mix well. Bake in prepared pan 1 hour or until cake tests clean. Cool in pan 10 minutes; transfer to wire rack to finish cooling. You can double the recipe and make a layered cake with frosting in the middle or whipped cream between layers.
Beat butter and sugar until creamy. Beat in milk and lemon juice until spreadable. Frost top and sides of cake.
Place the chopped chocolate in a medium sized heatproof bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. (Can also heat the cream and butter in the microwave.) Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand, without stirring, for a few minutes. Stir gently (as you do not want to incorporate air into the ganache) with a spoon or whisk until smooth.
Garnish with fresh bananas drizzled with remaining ganache.