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Cordon Rose Banana Cake
serve 8

2 large ripe bananas, about 8 oz.
2 to 4 oz sour cream
2 large eggs
2 t. grated lemon zest
2 t. vanilla
7 oz (2 cups) sifted cake flour
6 oz sugar
1 t baking soda
3/4 t. baking powder
1/2 t. salt
5 oz. Unsalted butter (must be softened)

Preheat the oven to 350F.

One 9 x 2-inch cake tine or 9 inch springform pan, greased, bottom
lined with parchment or wax paper, and then greased again and

In a food processor process the banana and sour cream until smooth.
Add the eggs, lemon zest, and vanilla and process briefly, just to

In a large mixing bowl combine the dry ingredients and mix on low
speed for 30 sec to blend. Add the butter and 1/2 the banana mixture.
Mix on low speed until the dry ingredients are moistened. Increase
to medium speed (high speed if using a hand mixer) and beat for 1
1/2 minutes to aerate and strengthen the cake's structure. Scrape
down the sides. Gradually add the remaining banana mixture in 2
batches, beating for 20 seconds after each addition to incorporate
the ingredients and develop the structure. Scrape down the sides.

Scrape the batter into the prepared pan and smooth the surface with
a spatula. Bake 30 - 40 minutes or until a wire cake tester inserted
in the center comes out clean and the cake spring back when pressed
lightly in the center. The cake should start to shrink from the
sides of the pan only after removal from the oven.

Sour Cream Ganache
Makes 2 2/3 cups

12 oz bittersweet chocolate
14 oz Sour cream

In a double boiler set over hot water or in a microwave on high
powder, stirring every 10 sec, melt the chocolate. Remove from the
heat and add the sour cream. Stir with a rubber spatula until
uniform in color. If the pan feels warm, transwer to a bowl.

Use at once or store, and when ready to use soften by placing the
bowl in a water bath or a micorwave for few seconds, stirring


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