No, the bananas don’t have to be old bananas.

Cheers,

Pearlyn

Im just wondering – do the bananas for your cake have to be old bananas?
The cake looks amazing by the way!

Thanks for sharing:)

Leanne

Sorry for the late reply. My hard drive died so been having problems getting online.

Anyway, you can substitute the mousse wit choc whipped cream. Just make sure you let it set properly or else the cake might not hold its shape very well.

My ganache recipe doesn’t require the need to whip it. You just melt the choc and cream together and let it cool. When it cools down, it’ll thicken by itself. I’ve never tried a milk ganache recipe before so not sure if that’ll work. If you’ve tried it and it’s worked in the past, I don’t see why it won’t work now.

Cheers,

Pearlyn

Plan to make this choc banana cake for my sister birthday and have some questions for you.

Could i just substitute the mouse with choc flavour whipping cream specifically for topping? Haha, will be much easier where i just need to whip it. So do you think it’s allright?

Secondly, could i replace the ganache with milk ganache? Have you tried it? Well i tend to always avoid using whipping cream or double cream as i always could not whip it to the right consistensy and i found 1 recipe of milk ganache that use milk instead of whipping cream. So was wondering will it work the same way?

Very much appreciated!

Cheers!

Hhmm…cream frosting? Well I don’t often use cream frosting so the only one I can think of is the one I used for one of my DB challenges (http://pearlyn83.wordpress.com/2008/03/30/strawberry-gateau-2/). I really like this buttercream frosting and I thought it was beautiful. However, if you think it might result in the cake being too “white”, why not consider using a dark chocolate mousse for the layers and then covering with this buttercream frosting. If not, you can always keep the white chocolate mousse layer and go for a traditional chocolate frosting. Try sites like taste.com or epicurious.com as they do have some interesting recipes there sometimes.

Hope this helps.

Cheers,

Pearlyn

I’ve been wanting to make this in ages but never got around to finding the recipe.
Thanks very much for posting it!

If I were to substitute the ganache with a cream frosting, what would you suggest would be the best?

Many thanks!

I am currently studying in Glasgow, Scotland. Are you still studying in Tasmania?

The espresso is in liquid form. If you don’t have access to freshly ground and made espresso, get the instant powdered ones from the supermarket and roughly mix 1-2tbsp to 3/4 cup water. It depends on how strong you want it to be.

What do you mean by how long can the stand of? Do you mean for how many days can it be stored? Well, if in Malaysia, you’ll need to refrigerate it and that should last 2-3days. With the weather back home, it’s not wise to leave it unrefrigerated. Bear in mind though that the longer you leave the cake in the fridge, the likelihood of it becoming dry is higher. So, I suggest you store it in an airtight container.

Cheers,

Pearlyn

Glad to know you enjoyed the cake. The baking time does vary between ovens so you’ll probably need to adjust your baking time to what suits you best.

Are you in Malaysia now or overseas?

Cheers,

Pearlyn