Chocolate Banana Cake with Tahini, Miso and Walnut
The Chocolate Banana Cake Recipe
This chocolate banana cake recipe was devised once I had a number of overripe bananas in my fruit bowl. I’ve an inherent reluctance to throw away meals, however fortunately candy, ripe bananas are completely good for baking. I usually use them in recipes equivalent to muffins, banana bread or flapjacks, however this time needed to attempt them in a layer cake.
As a chocolate lover, chocolate cake is my go-to alternative. And what higher mixture for banana than chocolate? On this cake, the overripe bananas add moisture, flavour and a pure sweetness to what’s a scrumptious chocolate cake recipe. The cake itself is gentle and lightweight, so this recipe is suited to a weekend bake, reasonably than a layered celebration cake which requires extra construction for slicing.
Tahini Ganache, Miso Caramel, Walnut Praline Filling
The tahini ganache was impressed by my banana flapjacks recipe. The flapjack recipe makes use of tahini as a substitute of nut butter, which matches rather well with the banana flavour. Tahini is a floor sesame seed paste, now broadly out there in supermarkets. It has a nutty flavour, however doesn’t style candy like some nut butters. The tahini ganache makes a bittersweet chocolatey filling for the banana cake.
For extra flavour distinction I additionally added candy miso caramel to the filling, a little bit of a twist on conventional salted caramel. For those who can’t discover miso, easy add slightly little bit of salt to the caramel as a substitute.
The ultimate flourish for the cake is a few walnut praline for a crunchy texture. Walnuts are an ideal pairing for banana and chocolate however different nuts would work nicely right here too, you can attempt pecans or hazelnut for instance. Experiment with what’s handy!
Completely satisfied Baking!
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Chocolate Banana Cake, Tahini Darkish Ganache, Miso Caramel, Walnut Praline
For the chocolate banana cake
- 375g (13.25oz) unsalted butter
- 250g (8.75oz) caster sugar
- 50g (1.75oz) gentle mild brown sugar
- 3 medium eggs
- 375g (13.75oz) plain flour
- 25g (1oz) cocoa powder
- ½ tsp bicarbonate soda
- 2 tsp baking powder
- 125g (4.5oz) 70% darkish chocolate, chopped or drops
- 300g (10.5oz) ripe bananas, mashed
- 2tbsp entire milk
- 1tsp vanilla bean paste
For the tahini darkish chocolate ganache
- 100g (3.5oz) 54.5% darkish chocolate
- 100ml single cream
- 50g (1.75oz) easy tahini paste
- 15g (0.5oz) caster sugar
- 25g (1oz) unsalted butter
For the miso caramel
- 75ml (2.5 fl oz) single cream
- 100g (3.5oz) caster sugar
- 50g (1.75oz) chilly unsalted butter
- 1–2tbsp candy white miso paste to style
For the walnut praline
- 100g (3.5oz) caster sugar
- 100g (3.5oz) walnuts
- Preheat the oven to 150⁰C/300F. Grease and line the bottom and sides of two 20cm/8” cake tins
- To make the cake, soften the chocolate in a bowl over a pan of gently simmering water.
- Sift collectively the flour, cocoa powder, bicarbonate of soda and baking powder right into a bowl.
- Cream collectively the butter, sugars and vanilla bean paste within the bowl of a stand mixer with the paddle attachment till pale and lightweight. Scrape down the perimeters intermittently.
- Flip the mixer down and add one egg and a tablespoon of the flour combination. Repeat with the remaining eggs, including one tablespoon of flour with every addition.
- Add the remainder of the flour combination and blend on low briefly.
- Add the melted chocolate, mashed banana and milk. Combine on low till mixed.
- Divide the combination evenly between the tins.
- Bake for about 40–45 minutes till springy to the contact and a skewer inserted into the centre comes out clear. Go away to chill within the tin for 10 minutes earlier than turning out onto a wire rack to chill fully.
- To make the tahini darkish ganache, place the chocolate in a bowl. Warmth the cream, sugar and tahini in a small saucepan till just under simmering. Pour over the chocolate and shake the bowl gently. Go away for one minute earlier than stirring with a spatula till the chocolate has melted. Add the butter and stir once more till a easy ganache is achieved. Cowl the floor with cling movie and depart to chill till the ganache is a spreadable consistency.
- To make the miso caramel, place the sugar and water in a small saucepan. Warmth on medium, swirling intermittently till the caramel turns a golden brown color. Take care to not let it burn. Add the cream and stir, take care because the caramel will bubble and spit. With a sugar thermometer proceed to warmth the caramel stirring till it reaches a temperature of 180⁰C/225F. Take away from the warmth and add the butter in cubes, stirring to mix. Add the miso and stir once more. Place the caramel within the fridge to chill.
- To make the walnut praline, chop the nuts an toast within the heated oven for five–10 minutes. Warmth the sugar in a saucepan over a medium warmth till dissolved. Proceed to warmth, swirling gently, till the sugar has turned to a caramel color. Add the nuts and stir with a spatula to coat. Rapidly scrape the nut praline out onto a bit of baking paper and depart to chill. Break up the praline in a small blender or pestle and mortar.
- To assemble, degree every cake by trimming off the tops. Place one cake layer on a cake board or plate. Unfold ½ of the tahini ganache on high. Unfold 4–5 tablespoons of miso caramel within the centre and sprinkle over a lot of the walnut praline. Place the following cake layer on high. Unfold the remaining ganache excessive and sprinkle the remaining praline across the edges.