I don’t know what it is about a banana cake, but I can never refuse one. I saw this recipe in the most recent issue of Fine Cooking magazine and was immediately pulled in by the brown butter in the banana cake, the toasted pecans and the salted dark chocolate ganache.
These days between magazines, books and the internet, my recipes-to-make list is so ridiculously long that I’ve actually had to prune it back before I add more recipes. But when this came across my lap, there was no denying it. I dropped everything to make it.