enrobed in well-behaved white chocolate and a nutmeg lady’s coat.
4 ripe bananas
1 stick unsalted butter, softened
1/3 cup sour cream or crème fraîche, room temperature
3/4 cup sugar
1 large egg, room temperature
3 tablespoons aged brown rum
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chocolate chips
1 envelope granulated gelatin
2 teaspoons cold water
1 cup heavy cream
Pinch ground nutmeg
15 ounces white chocolate, chopped
1 cup dried banana slices
- Make the banana cake. Preheat the oven to 400°F. Butter and flour 8-inch square cake pan.
- In a bowl, squash the bananas with a fork and mix in the butter and cream until smooth. Gradually mix in the sugar, egg, and rum. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. Add to the banana mixture, mixing until just smooth. Stir in the chocolate chips.
- Pour the batter into the prepared pan. Place in the oven and reduce the heat to 325°F degrees. Bake until puffy and golden brown, about 40 minutes. Let cool. Cut into 1-inch squares.
- Make the chocolate glaze. In a small bowl, combine the gelatin and water and let sit until the gelatin swells, about 3 minutes. In a small saucepan, bring the cream to a simmer then whisk in the gelatin, stirring until dissolved. Add the nutmeg. Pour the hot cream over the white chocolate in heatproof bowl. Let sit until the chocolate begins to melt, about 1 minute, then stir until smooth.
- Dip the cake squares into the glaze and set aside to let the chocolate cool. Dip once again and then place a dried banana piece on top of each.
Quantity: About 16 cake bonbons