banana cake mini-muffins with ganache

I got this idea from Cake Flour. I used my favorite banana cake recipe that I acquired in the bay area from a parent of one of the kids in my class. I guess it was her great grandmother's recipe, and it is scribbled on a piece of paper with no directions except for "Bake at 350* for an hour." Then I created my own ganache. It's pretty simple, I just use a one to one ratio of ounces of chocolate to tablespoons of heavy whipping cream. You can't go wrong. As Trey would say, "WHAT is that chocolate stuff on top?" It's that good and that easy.

Banana Cake

1 1/4 cup sugar

1/2 cup butter

2 eggs

1 tsp. baking soda

1/2 cup sour cream (4 medium dollops)

1 cup mashed banana pulp (2 rotten bananas)

1 1/2 cup pastry flour (regular flour seems to work just as well)

1 tsp. vanilla

1/4 tsp. salt

Preheat oven to 350*.

Combine dry ingredients.

Cream sugar and butter. Add eggs and vanilla until combined. Add banana and sour cream. Beat until combined. Fold dry ingredients into wet ingredients.

Pour into buttered and floured bread pan or muffin tin.

For bread pan, cook approximately 1 hour.

For mini-muffin tins, cook about 20 to 25 minutes.

Let cool. After the cake is cool you can make the ganache, but do not make it before or it will not work.

Chocolate Ganache

6 oz. good chocolate chips (I use Guittard, but I can only find them when I go to Los Angeles, so my mom sends them to me every so often :) I love my Mommy!)

6 Tbsp. whipping cream

Over very low heat combine ingredients in a saucepan.

Spread on top of banana cake, and place in refrigerator. Ganache will solidify slightly.

Yummy!