Ingredients: |
Ingredients: Cake
12 oz (1 ½ cups) unsalted butter
3 cups flour
2 ¼ teaspoons baking powder
1 13/4 teaspoons kosher salt
1 teaspoons cinnamon
¾ teaspoon baking soda
2 cups mashed, ripe bananas
1 cup low fat buttermilk at room temperature
1 ¾ cups light brown sugar
4 large eggs at room temperature
1 cup chopped, toasted pecans
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Directions: |
Directions:Cook butter over medium heat in saucepan until melted, about 5 minutes. Scrape into bowl and refrigerate for about 1 hour.
Oven at 350° position rack in center. Place parchment paper over three buttered 9” pans, butter parchment and flour pans.
In bowl whisk together flour, baking powder, salt, cinnamon, and baking soda. In separate bowl mix together buttermilk and mashed bananas. Separately, beat the browned butter and brown sugar with mixer until light and fluffy, about 4 minutes. Add eggs one at a time. Beating well after each addition.
In stand mixer bring together the flour and banana mixtures. Fold in pecans. Divide batter between the three pans smoothing evenly. Tap pans on counter to remove air bubbles.
Bake for about 35 minutes, rotating pans halfway through. Remove and let cool for 10 minutes, then lift from pans.
Ganache
2 oz (4 Tablespoons) unsalted butter
1 lb. (3 cups)semisweet chocolate 55-65% cacao
¾ teaspoons kosher salt
2 cups heavy cream
In saucepan melt butter over medium heat. Until milk solids turn brown, about 5 minutes.. Immediately scrape browned butter into metal bowl. Add the chocolate and kosher salt.
Bring the cream to a boil over medium heat, and pour over chocolate and butter. Let stand 2 minutes, then whisk until smooth. Cool at room temperature, stirring every 15 minutes, until thickened, about 1 hour.
Put one of the cake layers on a dish and top with ¾ cup ganache, spreading to the edge. Do the same with the second layer. Add third layer and spread remaining ganache over top and sides of cake. Sprinkle a few pinches of flakey salt over the top. Cake will keep for up to 24 hours with dome over top. |
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