Chocolate Banana Cake: Preheat
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt,
In another large bowl,
whisk the eggs. Then stir in the mashed bananas, water (or coffee), milk, oil, and vanilla extract. Add the wet ingredients to the
dry ingredients and stir, or whisk,
until combined. (The batter is quite thin.) Pour the batter
into the prepared pan and bake
for about 35
to 40 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove from oven and let
cool on a wire rack. When completely cooled, frost with the Ganache.
Ganache: Place the
chopped chocolate in a medium sized stainless steel, or heatproof bowl. Set aside.
Heat the cream and butter in a medium sized saucepan over medium heat
pour the boiling cream over the chocolate and allow to stand for a few minutes. Stir
until smooth, then let stand at room temperature until the Ganache has completely cooled
fluffy. Spread the Ganache on the top of the cake.
Serves about 14 – 16 people.
Chocolate Banana Cake:
1 3/4 cups (230
(75 grams) unsweetened cocoa powder (regular unsweetened or Dutch-processed)
teaspoons (6 grams) baking powder
1/2 teaspoons (6 grams)
(2 grams) salt
1 3/4 cups (350
grams) granulated white
eggs, at room temperature
(250 grams) mashed ripe bananas (about 2 large bananas)
1 cup (240
ml) filtered water or coffee, at room temperature
(120 ml) milk, at room temperature
cup (120 ml) corn, vegetable, safflower or canola oil
1/2 teaspoons (6 grams) pure vanilla extract
semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping
cream (cream with a 35-40% butterfat content)
1 tablespoon (14 grams)
butter, cut into small pieces