Sour Cream Banana Cake/Cupcakes & Ganache
Darlene Defebo and Martha Stewart
- 1 1/2 c. flour
- 1 t baking soda
- 1/2 t salt
- 1/4 c oil
- 1 c sugar
- 2 large eggs
- 1 t vanilla
- 1 c. ripe mashed bananas
- 1/2 c sour cream
- 1 lb. bittersweet chocolate, finely chopped
- 2 1/3 c heavy cream
- 1/4 c corn syrup
Place in bowl: flour, baking soda and salt.
In second bowl place: oil, sugar, eggs and beat until creamy. Add vanilla
Add sour cream to bananas
Mix oil mixture with bananas and beat until smooth. Add flour mixture and mix well. Divide batter to make 4 individual small loaf pans, 1 large loaf pan or mini cupcakes (4 doz)
Bake at 350. Individual loaf pans about 35-40 min, lg loaf pan about 45-60 min, mini cupcakes about 12 minutes. Test before removing from oven.
1. Place chocolate in large heatproof bowl. Bring cream and corn syrup just to a simmer over medium high heat. Pour mixture over chocolate. Let stand, withour stirring, until chocolate begins to melt.
2. Beginning near center and working outward, stir melted chocolate into cream until mixture is combined and smooth (do not overstir)
3. Refrigerate, stirring every 5 minutes, until frosting just barely begins to hold its shape and is slightly lighter in color. Use immediately (ganache will continue to thicken after you stop stirring)
There will be leftover. I made truffles with remainder.