Cooking Instructions
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Step 1
Preheat oven to 275 degrees F (140 degrees C). Grease and flour a 12 cup non-stick bundt pan, or spray with non-stick baking spray.
Step 2
Zest and juice the
Lemon (1)
. Mash the
Bananas (4)
. Soften the
Unsalted Butter (3/4 cup)
.
Step 3
In a small bowl, mix overripe bananas, lemon zest, and lemon juice. Set aside.
Step 4
In a medium bowl, mix
All-Purpose Flour (3 cups)
,
Baking Soda (1/2 Tbsp)
, and
Salt (1/2 tsp)
. Set aside.
Step 5
In a large bowl, cream unsalted butter and
Granulated Sugar (1 3/4 cups)
until light and fluffy, about 3 minutes. Add large
Eggs (3)
, one at a time, incorporating each before adding the next. Stir in
Vanilla Extract (1/2 Tbsp)
.
Step 6
Blend 1/3 of flour mixture and then add 1/3
Buttermilk (1 1/2 cups)
until just blended. Alternate flour and buttermilk until batter is just combined, but be careful not to overbeat. Add banana mixture to batter and mix until just combined.
Step 7
Pour batter into prepared pan and bake in preheated oven for 1 hour and 40 minutes, or until a toothpick inserted in the center of cake comes out clean.
Step 8
Transfer the cake from the oven directly to the freezer (still in the pan) for 45-60 minutes.
Step 9
After cooling in the freezer, transfer cake to a cooling rack for at least 3 hours.
Step 10
Meanwhile, prepare the ganache. Heat
Heavy Cream (1/2 cup)
in a small saucepan over medium heat, until hot, but not boiling. While heavy cream is heating, finely chop
Semi-Sweet Chocolate Chips (2/3 cup)
on a cutting board and transfer to a bowl.
Step 11
Pour hot heavy cream over chocolate and let sit for a few minutes until chocolate softens. Use a whisk to carefully incorporate the heavy cream into the semi-sweet chocolate until glistening and smooth.
Step 12
Invert the cake onto a cake plate or pedestal. Spoon ganache over the cooled cake so that it runs over the ridges. Store cake, covered, in refrigerator for up to 3 days.
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