Chocolate and maple banana cake from Modern Baking: Cakes, Cookies and Everything in Between (page 12) by Donna Hay

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • KarinaFrancis on December 06, 2020

    Holy smoke this was good!! The brown butter and cocoa powder stop it from being cloying or overly sweet, but the real star is the ganache, so good! Note on quantities - the recipe states 24cm tin, I used a 23cm tin and had enough batter leftover for 10 cupcakes. I also had to up the quantity of ganache using 300g chocolate and a 250g container of sour cream

  • Zosia on December 27, 2018

    Moist and delicious cake with a good balance of banana and chocolate flavours. The tangy ganache complemented it well but I'm not convinced the caramel was necessary. In place of self-raising flour, I used cake&pastry flour, 2 tsp baking powder and 1/2 tsp salt. Bake time was 90 minutes (20 more than the recipe states). Easily served 16.

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