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Travel cakes
Sustainable Manjari Banana Indulgence
Made with Manjari 64%
An original recipe by Chef Kapila Amaratunga
2 stepsRecipe Step by Step
Step01
Chocolate Banana Cake
280 g All-purpose flour
50 g Cocoa powder (unsweetened, fair-trade)
1 tsp Baking soda
1½ tsp Baking powder
½ tsp Fine salt
3 large Overripe bananas (mashed) (about 330 g)
200 g Brown sugar
100 g Cane sugar
120 ml Vegetable oil (or melted coconut oil)
3 large Eggs (or 3 flax eggs for vegan)
240 ml Plain yogurt or buttermilk
2 tsp Vanilla extract
120 ml Hot brewed coffee or water
Prepare Cake Batter:
Preheat oven to 175°C (350°F). Grease and line three 8-inch pans.
In a bowl, whisk together flour, cocoa, baking soda, baking powder, and salt.
In another large bowl, mash the bananas. Add both sugars, oil, eggs, yogurt, and vanilla. Mix until smooth.
Stir in dry ingredients in two additions.
Add hot coffee or water, mix gently the batter will be runny (that’s perfect).
Bake:
Divide evenly between pans and bake for 25–30 min or until a skewer comes out clean.
Cool completely on a rack before frosting.
Step02
Manjari Chocolate Ganache Frosting
400 g Manjari Chocolate
250 ml Heavy cream (or coconut cream)
50 g Banana purée
A pinch of sea salt
Heat cream until just simmering.
Pour over chopped Manjari chocolate. Wait 2 min, then stir smooth.
Add banana purée and salt.
Cool until thick and spreadable (about 30–40 min).
Assembly and finishing
Place one cake layer on a stand. Spread a thin layer of ganache.
Arrange banana slices, brush lightly with lemon juice.
Repeat layers.
Frost the top and sides with remaining ganache.
Optional: chocolate flower