Servings: 12 to 16
Toasty browned butter and salted dark chocolate icing transform a simple banana-nut cake into an unforgettable dessert. A few pinches of flaky sea salt on top are a clue to the cake’s secret ingredient.
I first made this cake four years ago for my son's birthday and have had many requests for it since then. Made it again for my Dad's 84th birthday last night and everyone loved it. The banana cake comes out quite dense (I thought it hadn't risen well and was going to re-make it, but when I looked at the photo I decided to go ahead with what I'd made - glad I did!). The only change from the instructions that I did was pour the warm ganache over the cake (let the ganache sit for about 10-15 minutes first) rather than cool it down and then ice, and it came out AMAZING. Topped it with shaved chocolate curls (I wish one could post photos here). It was a show stopper and everyone absolutely loved it. Thank you Fine Cooking.
A great way to use up overripe bananas.
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