This is a twist on the classic banana bread, topped with spiced rum chantilly cream, edible flowers and a chocolate strip.
Author: Patisserie Makes Perfect
Serves: 12
Ingredients:
For the cake:
100g 70% Cocoa Chocolate, chopped
150g Unsalted Butter, diced
200g Ripe Bananas (3 small)
175g Light Brown Sugar
60ml Milk
2 Large Eggs
1 tsp Vanilla Extract
125g Self-Raising Flour
2 tbsp Cocoa Powder
½ tsp Salt
Chantilly Cream
400ml Whipping Cream
4 Tbsp Icing Sugar, sifted
1 Tsp Vanilla Extract
1.5 Tsp Morgan’s Spiced Rum
Read more at Patisserie Makes Perfect
