This is my second banana recipe here on Food Tastes Yummy in the last few days, and really the overripe bananas on my countertop got me baking once again! I always get a craving for chocolate of some sort during the week and I found this cake to be my chocolate indulgence for the week (and ladies you know what I'm taking about!). The mashed bananas give this cake the perfect about of moisture. What I love about this recipe is the fact that it's really a simple cake that takes very little thought process to make. That is my type of weeknight baking recipe. The chocolate ganache just makes this over the top and worthy to serve to coming guests. The cake is moister and even better the next day. Are you in a holiday hurry this month and need a quick dessert recipe? I think I just found it for you.

Adapted and modified from the "chocolate banana cake" recipe in the Joy of Baking website. This recipe is by: Stephanie Jaworski

Adapted the "Ganache" recipe from the The Best of Fine Cooking: Chocolate Magazine (winter 2006)

Serves 16

Preheat the oven to 350 degrees F.

Baking time: 35-40 minutes

Cake Ingredients:
  • 2 cups granulated sugar
  • 1-3/4 cup all-purpose flour
  • 3/4 cup cocoa powder
  • 1-1/2 tsp baking powder
  • 1-1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs, beaten
  • 2 bananas, mashed
  • 1 cup warm water
  • 1/2 cup milk
  • 1/2 cup canola oil
  • 1-1/2 tsp pure vanilla extract
  • 1-1/2 cup chocolate chips

Ganache Ingredients:

  • 1/2 lb. bittersweet or semisweet chocolate, finely chopped
  • 1 cup heavy cream, more as needed
  • granulated sugar (optional)

1. Preheat the oven to 350 F. Lightly grease and flour or line with parchment paper a 9 x 13 baking pan. In a large mixing bowl, combine the sugar, flour, cocoa powder, baking powder, baking soda and salt. In another bowl, mix together the eggs, mashed bananas, warm water, milk, oil and vanilla.

2. Pour the wet ingredients into the bowl with the dry ingredients and stir to combine. Pour the cake batter into the prepared pan, then pour over the chocolate chips, and using your spatula lightly swirl in the chocolate chips. I do this so the chips don't all drop to the bottom of the pan. Bake it in the oven for 35-40 minutes or until slightly firm to the touch. Let the cake cool before slicing.

3. Ganache: Place in the chocolate in a medium sized heatproof bowl. In a small saucepan, bring the cream up to a boil, turn the heat off, then pour the hot cream over the chocolate. Whisk gently until all of the chocolate has melted completely. The sauce should be a smooth and glossy consistency. Note: If you're using a bittersweet chocolate, the ganache might be a little too thick. Add a bit more cream, a tablespoon at a time to thin it out. You might want to add a bit of sugar as well to sweeten it a bit more. Pour the warm ganache over each slice of cake and indulge!

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