Cordon Rose Banana Cake

serve 8. Preheat the oven to 350F. One 9 x 2-inch cake tine or 9 inch springform pan, greased, bottom lined with parchment or wax paper, and then greased again and floured. In a food processor process the banana and sour cream until smooth. Add the eggs, lemon zest, and vanilla and process briefly, just to blend. In a large mixing bowl combine the dry ingredients and mix on low speed for 30 sec to blend. Add the butter and 1/2 the banana mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 1/2 minutes to aerate and strengthen the cake's structure. Scrape down the sides. Gradually add the remaining banana mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and develop the structure. Scrape down the sides. Scrape the batter into the prepared pan and smooth the surface with a spatula. Bake 30 - 40 minutes or until a wire cake tester inserted in the center comes out clean and the cake spring back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven. Sour Cream Ganache Makes 2 2/3 cups 12 oz bittersweet chocolate 14 oz Sour cream In a double boiler set over hot water or in a microwave on high powder, stirring every 10 sec, melt the chocolate. Remove from the heat and add the sour cream. Stir with a rubber spatula until uniform in color. If the pan feels warm, transwer to a bowl. Use at once or store, and when ready to use soften by placing the bowl in a water bath or a micorwave for few seconds, stirring gently.