Prep time: 20-25 min | Cook time: 50-60min | Serving: 9 buns
Ingredients
Banana Sponge Cake
240g The Kind Harvest Co. Plain Flour (1 cup)
115g flavourless oil (1/4 cup + 4 tbsp)
93g whole eggs (2 large eggs)
396g ripe banana (mashed) (2 cups / 2 large bananas)
200g caster sugar (1 cup)
10g vanilla extract (3/4 tsp)
5g baking soda (1 tsp)
5g baking powder (1 tsp)
3g salt (1/2tsp)
White Chocolate & Wattleseed Ganache
212g thickened cream (1 cup)
2g instant coffee (1 tsp)
4.5g ground Wattleseed (from The Australian Super Food Co) (1 tsp)
217g white chocolate chips (1 1/3 cup)
6g table salt (1 tsp)
9g vanilla extract (2 tsp)
Caramelized Banana
85g unsalted butter (6 tbsp)
50g dark brown sugar (1/4 cup)
136g banana (peeled & sliced) (2 large bananas)
4g vanilla extract (1tsp)
Coating
500g dark chocolate (grated/ shaved) (2 cups)
Banana Sponge Cake
Preheat oven to 170℃ (fan-forced) / 190℃ (convectional). Grease and line (24cm x 5cm) square baking tin with baking paper, set aside.
In a large bowl whisk together sugar, egg, and oil till well combined.
In a separate bowl, sieve together dry ingredients then add into wet mix alongside mashed banana. Mix till no traces of flour remains.
Pour batter into prepared baking tray. Bake in the oven for 25-30 minutes or until a skewer inserted into the centre of the sponge comes out clean, then cool completely. Note: Cover the cake pan with aluminium foil if browning too quickly.
Once cooled, trim away brown edges or uneven surfaces, then cut sponge into 9 equals approx. (6cm x 6cm) squares. Refrigerate until needed.
White Chocolate & Wattleseed Ganache
In a saucepan, add everything together except for white chocolate. Cook to a simmer or gentle boil. Turn off heat, add in white chocolate and set aside for 5 minutes then whisk till the chocolate completely dissolved. Note: if there are still visible lumps of chocolate, turn heat back to low and continue stirring till all melted.
Refrigerate till thickens.
Caramelized banana
In a frying pan/ saucepan, melt butter. Add brown sugar and stir till combined, then add in bananas. Continue cooking till the mixture begins to caramelise.
Refrigerate to cool.
Assembly:
Take one (6cm x 6cm) square sponge, add a dollop of the white chocolate ganache on top, then layer the top with 2-3 pieces of the caramelised banana, then add another dollop of ganache to glue another layer of sponge cake on top. Repeat steps till you have nine cubes.
Using a palette / butter knife, take one of the cubes then cover all the surfaces with the remaining ganache, then roll onto the grated dark chocolate.
Refrigerate or serve immediately.
