Chocolate Ganache is used as a filling, a frosting, or a glaze for cakes and pastries. It’s very easy to prepare. This recipe is wonderful made with a good quality chocolate like Scharffenberger chocolate, but it’s just as good made with chocolate chips.
Make sure the chopping board, bowl, and utensils you use are completely dry because water will cause the chocolate to seize when it’s melted. Also when working with ganache, bear in mind that while it’s warm, it’s liquid and pourable, but it thickens and firms as it cools. If you need to soften it, just pop it in the microwave for a few seconds and stir.
When Spunky was born, I hired a girl named Angela to help me around the house. She came from war-torn Nicaragua where she grew up in an orphanage run by nuns. She didn’t cook, but there was one thing that she did make and that was this banana bread. Angela told me that the nuns taught her how to make it and she shared the recipe with me. It’s the simplest recipe to make and the bread turns out super moist and delicious.
SUPER MOIST BANANA BREAD
1 cup flour
1 cup sugar
1 tsp. baking soda
1 tsp. cinnamon
2/3 cup butter or margarine
1/3 cup water
3 ripe bananas, mashed
3 eggs, beaten
1 tsp. vanilla
Preheat oven to 350°F. Grease an 8×4-inch loaf pan.
Combine flour, sugar, baking soda, and cinnamon together in a large bowl.
In a small bowl, melt butter and water together in microwave.
Pour into flour mixture and mix well.
Add mashed bananas, beaten eggs, and vanilla, stirring until well combined.
Pour into prepared loaf pan.
Bake for 45 minutes or until toothpick inserted in center comes out clean.
NOTE: Old Goat always wants nuts in his banana bread. If you want nuts in yours, feel free to stir 1/2 cup chopped walnuts or pecans into the batter. This bread is also good with 1/2 cup chocolate chips stirred into the batter before baking.