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.
It demanded me to. I relented. And I don’t regret it, nor do I regret eating nearly half of it all by myself. In fact, I love it so much, I’m making it again this weekend as a small thank you for one of my neighbors. She saw me post it on Instagram and said it looked delicious.
I might have to double the recipe so I can have my own. And that is how good this cake is, people! I honestly cannot rave about this cake enough, so if anyone else makes this please let me know if you love it as much as I do.
- 12 oz. (1-1/2 cups) unsalted butter; more softened for the pans
- 13-1/2 oz. (3 cups) unbleached all-purpose flour; more for the pans
- 2-1/2 tsp. baking powder
- 1-1/4 tsp. kosher salt
- 1 tsp. ground cinnamon
- 3/4 tsp. baking soda
- 2 cups mashed very ripe banana (about 5 medium)
- 1 cup low-fat buttermilk, at room temperature
- 1-3/4 cups packed light brown sugar
- 4 large eggs, at room temperature
- 1 cup chopped toasted pecans
- 2 oz. (4 Tbs.) unsalted butter
- 1 lb. semisweet chocolate (55% to 65% cacao), chopped (3 cups)
- 3/4 tsp. kosher salt
- 2 cups heavy cream
- Flaky salt for sprinkling
Hit the jump here for the remainder of the recipe.
**Small note: I know many of you dislike having to go to another link to finish the recipe, but as a professional courtesy if I do not adapt the recipe in any way the original source should be viewed for the full recipe.