Banana bundt cake with chocolate ganache (cake de plátano bañado en chocolate)

Again I had these three bananas you know ( still we are in summer) and I search a new bananas cake.

I find this lovely recipe in My Baking addiction

The secret seems to be in the unusual method which calls for baking the cake at 180°c for about 1 hour  and then immediately placing the cake into the freezer for an hour.
Kind of odd? Absolutely.
However, after one delicious bite, you’ll be convinced that this banana bundt cake is second to none.
Whether you’re baking a cake for a special day or simply trying to use up the overly ripened bananas on your counter,
I think this is beautiful for Valentine's day too!

Ingredients

For the Cake

1 1/2 cups bananas, mashed, ripe
2 teaspoons lemon juice
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened
2 cups sugar
3 large eggs
2 teaspoons  vanilla extract
1 1/2 cups buttermilk or greek yogurt

For the Ganache

4 ounces semisweet chocolate, chopped
1/2 cup heavy cream

Method

 Preheat oven to 180 °.
 Thoroughly grease and flour a  non-stick bundt pan or use PAM spray for baking.

 In a small bowl, mix mashed bananas with the lemon juice; set aside.

 In a medium bowl, mix flour, baking soda and salt; set aside.

 In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, cream butter and sugar until light and fluffy, about 3 minutes.
Beat in eggs, one at a time until fully incorporated. Stir in the vanilla.
 Add in the flour mixture alternately with the buttermilk or greek yogurt , mixing until combined.
Stir in banana mixture.
Pour batter into prepared pan and bake in preheated oven for about 1 hour  or until a toothpick inserted in center comes out clean.
 Remove from oven and place directly into the freezer (still in pan) for 45minutes. This will make the cake very moist.
Remove cake from freezer to a cooling rack for at least 3 hours.

 When ready to serve, invert the cake onto a serving platter and prepare the chocolate ganache.

 To make the ganache, pour the chopped chocolate into a medium mixing bowl, set aside.
 Pour the heavy cream into a microwave safe measuring cup (Pyrex) and microwave on high for about 1 minute or until bubbles begin to form on the surface.
Take care to not overheat because the cream will boil over. Pour the hot cream over the chocolate and allow it to sit for about 3 minutes.
Use a small whisk to combine the mixture into a smooth chocolate glaze. Drizzle over cooled cake.

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En español
Cake de plátano con chocolate