Browned-Butter Banana Cake with Salted Dark Chocolate Ganache

By Samantha Seneviratne October/November 2014 Issue

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.

subheading: For the cake:

12 oz. (1-½ cups) unsalted butter; more softened for the pans

13-½ oz. (3 cups) unbleached all-purpose flour; more for the pans

2-½ tsp. baking powder

1-¼ tsp. kosher salt

1 tsp. ground cinnamon

¾ tsp. baking soda

2 cups mashed very ripe banana (about 5 medium)

1 cup low-fat buttermilk, at room temperature

1-¾ cups packed light brown sugar

4 large eggs, at room temperature

1 cup chopped toasted pecans

subheading: For the ganache:

2 oz. (4 Tbs.) unsalted butter

1 lb. semisweet chocolate (55% to 65% cacao), chopped (3 cups)

¾ tsp. kosher salt

2 cups heavy cream

Flaky salt for sprinkling

Directions at finecooking.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer