Recipe created and provided by Chef Crusco Catering in Austin, Texas
Ingredients
- 1 ½ sticks Unsalted butter – room temperature, plus more for loaf pan
- 2 cups sifted flour – plus more for pan
- 1/2 tsp. Salt
- 2 tsps. Baking powder
- 1.5 cups Sugar
- 4 eggs – at room temperature
- 4 Bananas (3 over ripe, 1 just ripe)
- 1/2 cup Milk
- 1 tsp. Vanilla extract
- Chef Crusco’s Chocolate Ganache recipe (Make 2 cups)
Directions
- Preheat oven to 325 degrees. Butter and flour a large loaf pan and set aside.
- Make 2 cups of the Chocolate Ganache and set aside.
- Sift the flour with the salt and baking powder. Set aside.
- Mash 3 over ripe bananas until it is a puree. Slice the other banana into very thin slices. Set aside.
- Cream butter in a standing mixer on med-high speed until light and fluffy. Add sugar gradually and then add the eggs, one at a time, beating well after each addition. Mix in the banana puree.
- Add flour mixture to the butter-banana mixture, alternating with the milk and vanilla extract. Stir only until thoroughly blended.
- Pour half the batter into the prepared pan. Place 3-4 tbsps of chocolate ganache on top of the batter and swirl to mix in. Top with the banana slices and then the other half of the batter.
- Bake for about 70-90 minutes or until until a long toothpick comes out clean.
- Let the poundcake cool in the pan about 10-15 minutes and then remove to a wire rack or sheetpan to cool completely. Once cool, pour the rest of the Chocolate Ganache on top of the entire pound cake letting it drip off the sides.
- Serve immediately with an Espresso or a glass of Prosecco. Enjoy!
