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This recipe uses our banana rum cake in a loaf form, but you can also use any regular baked 9-inch cake. We like the banana cake for its spice and nuts with a white chocolate ganache as the binding of the cake balls. We dip them in a dark chocolate rum ganache and garnish them with toasted pecans. They’re nutty deliciousness.
1/3 cup melted butter
2 bananas, mashed
2 tsp. rum extract
2/3 cup sugar
2 eggs
2 tsp vanilla
2 cups Panhandle Milling Kamut® Khorasan Wheat All-Purpose Flour
½ cup almond flour
1 tsp salt
1 tsp baking powder
½ tsp ground cardamom
1 cups walnuts, chopped fine
Grease a 9-inch loaf pan and set aside. In a stand mixer, combine the melted butter, bananas, rum, sugar, eggs, and vanilla on medium speed for 3 minutes. Add the Panhandle Milling Kamut® Khorasan Wheat All-Purpose Flour, almond flour, salt, baking powder, and cardamom. Mix on low for 1 minute. Increase speed to medium and mix 3 minutes, scraping sides well after 2 minutes. Fold in chopped walnuts. Preheat oven to 350°F and bake 35-40 minutes until an internal temperature of 190°F. Remove from oven and allow to cool 20 minutes.
12 oz. white chocolate, chopped
4 oz. heavy cream
½ tsp pumpkin pie spice
Place the chopped white chocolate in a metal bowl with the pie spice. Bring the heavy cream to a boil. Pour over the chocolate and whisk until the chocolate melts. Allow cooling until the desired thickness.
16 oz. dark chocolate, chopped
8 oz. heavy cream
2 tsp. rum extract
Place the chopped chocolate in a metal bowl with the rum extract. Bring the heavy cream to a boil. Pour over the chocolate and whisk until the chocolate melts. Allow cooling until the desired thickness.
