Ganache Don't Need No Reason.

Well, this project started because I had some bananas on their last day. I just didn't feel like making plain o' banana bread. And, I had this chocolate book from the library.

Imagine what was on the cover? Yep, you guessed it.
Day 1. Baked the cake. Chilled it.

Day 2. Next night made the peanut butter frosting, frosted and let it chill. Realized I didn't have any heavy cream for the ganache. D'oh. Wondered if the half and half I had would be an acceptable substitute. Took a quick survey of some bakers I know. Answer: No, wait and get the cream. Ganache is not forgiving. Aaarrrgh. Stuck it back in the fridge.

Day 3. Made the ganache. Yum. Poured it over cake and had a lot left over. Hmm. What to do with left-over ganache. Well, I didn't have the energy to make truffles - no matter how good they would be. So, I thought...

What would Alton Brown do?
Make the world's chocolatey-est chocolate milk, of course!

And, I saved the rest of the ganache in a freezer bag.
Note to self: Must buy fresh fruit.

Well, it's not perfect. But, I think it's a heck of a first attempt.
And, I learned an important lesson:
Heavy cream and fresh fruit are staples. :)