Ganache-Topped Banana Blondie Recipe

Ganache-Topped Banana Blondie Recipe Recipe

Blondies and brownies are a staple in our home. Last week, we prepared fudgy blondies and covered them in milk chocolate ganache. The recipe has never steered us wrong. Bananas provide the texture of the blondie cakes and it contrasts so well against the peanut-chocolate topping called ganache. Despite its French name, ganache isn't complicated: simply melt chocolate in boiling heavy cream and add a pinch of salt. This version was prepared with a large chocolate-to-cream ratio to create a dense, thick texture with a consistency close to a chocolate truffle. Voilà!   

This is ideal for any brunch, picnic or family get-together. You can prepare the blondies at the last minute and you’ll have plenty of time to spend with your loved ones. It’s also a great recipe on which to practice your baking skills.

Ingredients

Yields: 6 servings

2 eggs, at room temperature
¾ cup ripe bananas (about 2 bananas)
1 teaspoon lemon juice
8 tablespoons unsalted butter, at room temperature
1 cup light brown sugar
1 teaspoon pure vanilla extract
½ teaspoon salt
1 cup all-purpose flour
½ teaspoon baking soda
¾ cup milk chocolate chips
⅓ cup creamy peanut butter
½ cup heavy whipping cream, heated


Directions

Banana purée:

Mash the bananas with the back of a fork. Drizzle with lemon juice. You could also place the bananas in a food processor and blend until coarsely puréed. Gather about 3/4 cup.


Making the blondie cake batter:

Preheat the oven to 350°F.

In a mixing bowl, beat the eggs with ½ cup brown sugar using an electric mixer until it becomes a pale yellow foam. Add the vanilla extract.

In a separate bowl, combine the flour, baking soda and ¼ teaspoon salt. Sift all the dry ingredients.

Add the butter to the egg mixture. Mix well. Add the mashed bananas, then the dry ingredients. Stir until well combined. 

Grease and line a (6-½" x 8-½") non-stick rectangular mold with parchment paper.  Pour the batter into the pan.

Bake the cake for 35 minutes. Remove from the oven. Allow to cool completely.

For the chocolate ganache topping: 

Over a pot of simmering water, create a "double boiler" by placing a stainless-steel bowl containing the milk chocolate. Make sure the bowl circumference is larger than the pot, so there isn't any splatter of water in the chocolate. Slowly melt, stirring frequently. Turn off the heat; the chocolate will slowly finish melting when the cream is added. Add the peanut butter. Stir continuously for about 5 minutes until the mixture is uniform. The texture should be smooth and shiny. Allow to cool for a few minutes. 

Assembly:

The center of the banana blondies should feel set but still be gooey and soft in the inside.

Pour the chocolate ganache over the blondies, even out the spread with the back of a spoon. Let set for a few hours. Cut into small portions. 

Bon appétit!


Tips

You can bake the cake in a single cake pan or as mini cupcakes.

Published By: Jacqueline Pham on May 2, 2014.


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