The Banana Milkshake Ganache needs to rest for at least 6 hours, preferably overnight, before you whip it up into a fluffy could.  So plan accordingly when making this ganache
 

Banana Mascarpone infused Cream
 

• Slice two very ripe and speckled brown bananas and place them into a heatproof glass bowl or an airtight container.
   
• In a medium saucepan, combine 700-gram heavy cream, 100-gram mascarpone, a large pinch of sea salt flakes, two teaspoons of vanilla bean paste, or one vanilla bean, or add both for a vanilla deluxe flavor. If using a vanilla bean, split lengthwise and place into the saucepan. Give it a quick whisk. 
   
• Place the saucepan over low-medium heat until the mascarpone is dissolved and bring the mixture to a simmer; remove from heat and steep for one hour if time permits. 
   
• Remove the vanilla pod, and scrape the flavorful goo back into the cream and mascarpone mixture; add the vanilla pod back into the saucepan as well, and reheat the mixture over medium heat until just to a boil, about 65-70°C (149-158°F). It should never boil!. The mixture needs to be warm, or you get very little banana flavor if the cream is lukewarm.
   
• Remove from heat and pour it immediately over the sliced bananas; make sure to get all the gooey vanilla bean paste/seeds that often settle in the bottom of the saucepan in the bowl as well. If using a vanilla pod, leave it in the banana mixture for extra vanilla flavor.
   
•  Cover directly with plastic wrap right on top, touching the surface of the cream. This will prevent skin from forming. 
   
• Refrigerate the banana cream mixture for at least 3 to 4 hours for optimal banana flavor; if time permits, place it in the fridge overnight for the best banana flavor in your ganache.

Banana Milkshake Ganache
 

• Take the cold banana mascarpone-infused cream out of the fridge, strain the banana-mascarpone cream into a large bowl, discard the banana slices ( Use it in banana cake or make a banana milkshake), and remove the vanilla bean, but make sure to scrape the flavorful goo back into the banana-infused cream. Discard the vanilla bean.
   
• Baker's note: To get that dreamy, airy texture in your ganache, use a high-quality white chocolate, such as one with 28 to 32% cocoa butter content. Something like Callebaut Velvet 32% is a solid pick for melt-in-your-mouth perfection as this white chocolate is one of the the silkiest, creamiest not to sweet white chocolate it gives  a rich mouthfeel that never ever becomes too heavy when making this  ganache. Avoid using Valrhona 35% or any chocolate with more than 32% cocoa solids, as it thickens the ganache too much, making it grainy and hard to spread.
   
• Coarsely chop the 250 -gram white chocolate; a serrated knife is best for the job. Be sure that your white chocolate contains cocoa butter; otherwise, it isn't really related to chocolate at all and won't whip up. If using callets, there is no need to chop the chocolate.
   
• Place the chopped/callets white chocolate into a heat-proof glass, such as a high-measuring mug, and set aside for now. 
   
• Pour all of the banana-infused Mascarpone cream ( approx 650 grams) into a medium saucepan. Place the saucepan over medium heat and stir until the mixture is warm, approximately 65-70°C (149-158°F). It should never boil!. It should never boil, because if the cream boils, it will prevent the ganache from whipping up nicely. 
   
• Quickly pour the warm mascarpone cream over the chopped white chocolate. Make sure to scrape all the flavorful gooey vanilla seeds into the bowl that is at the bottom of the saucepan.
   
• Let the mixture sit for about 1 minute before stirring. Then stir slowly with a spatula until smooth in the middle and emulsify the cream and chocolate. The chocolate will often settle on the bottom of the bottom or the sides of the bowl, so make sure to scrape the side and the bottom to make sure it is all incorporated. 
   
• If you have an immersion blender or a stick blender, Emulsify with a hand blender until smooth. 
   
• Pour the warm banana ganache into a clean bowl or container; make sure to get all the flavorful gooey vanilla seeds back into the cream that often settles in the bottom of the saucepan.
   
•  Cover directly with plastic wrap right on top, touching the surface of the cream. This will prevent skin from forming. Cover the bowl and refrigerate for 6-8 hours, preferably overnight. To avoid the common issue of losing valuable vanilla bean seeds (which can stick to plastic wrap and result in a messy cleanup), I take a different approach for storing the ganache. After making the ganache, I transfer it into an airtight container with a locking mechanism. This method not only preserves all the exquisite vanilla flavors by keeping the seeds intact and evenly distributed throughout the ganache but also simplifies storage and keeps the ganache fresh. Sealing the ganache in this way prevents a skin from forming on its surface and ensures that none of the rich vanilla essence is wasted. It's a practical, flavor-saving technique that makes enjoying every bit of the ganache even more delightful. 
   
• Refrigerate ganache overnight to firm up and to deepen the banana vanilla flavors.
   
• Bakers Note: The placement in your fridge matters more than you might think. The coldest parts of your fridge, often at the bottom or near the back, can cause the ganache to cool unevenly or too rapidly. This can lead to a texture that’s less than ideal when it's time to whip it, sometimes making it grainy or too firm to achieve that perfect, smooth consistency. For best results, aim to place your un-whipped ganache in the middle of the fridge where the temperature is more consistent and not as cold as the bottom. Also, be mindful of the fridge temperature—it should be cold, but not as cold as a freezer. An overly chilly fridge can cause the ganache to set too hard, potentially leading to a grainy texture. Allowing the ganache to set properly without becoming too hard. When the ganache has cooled gently to the right consistency, it whips up beautifully, creating that silky, luscious texture. 
   
• Bakers Note: When whipping ganache, especially with white chocolate, it's crucial to remember it's better to underwhip than to overwhip. Overwhipped ganache can quickly become too thick, affecting its luxurious texture. Aim to whip the ganache to a slightly softer consistency than you might initially think is needed, as ganache tends to firm up after settling. This preparation is particularly important if you plan to use the ganache for piping on your cupcakes or spreading it on your cake later.
   
• Pour the ganache into a stand mixer fitted with the whisk attachment. Whip at medium speed until you reach soft medium peaks — this typically takes about 10 to 30 seconds. If your unwhipped ganache feels extremely cold when you take it out of the fridge—especially if the bottom or side of the container feels very cold—it's best to leave it at room temperature for about 20 minutes. Whipping a ganache mixture that is too cold (because your fridge might be too cold) can result in a grainy texture. This may extend the whipping time slightly beyond 30 seconds, so watch the mixture closely to achieve the perfect soft medium peaks.
   
• This ganache is delicious as a filling in cakes, brownies, or on top of cupcakes.
   
• When frosting a cake with whipped ganache, be careful not to run your spatula over the ganache too many times, or you’ll overwork the cream, and it’ll become grainy.
   
• Use immediately or store in an airtight container in the refrigerator for up to 3 to 5 days. It will be thick like a mousse.  No need to re-whip, but you can for a few seconds with a spatula if needed.