This is the moment when you start to question whether your food processor can actually deal with a double batch of banana cake batter...
Thankfully, it turns out, mine can.
The other half of this batch went into cupcakes but I didn't get any photos as they were a bit messy once I'd scooped out the middles and dolloped in the delightful chocolate mixture.
Something I've learned about chocolate ganache (which is made by melting chocolate into just-boiled cream): if you try to make it and use it in a hurry it's almost certainly going to be very runny. This time I got smart and refrigerated the ganache overnight, which made it nice and firm, without being too hard to spread. Definitely the way to go!
