Chocolate Banana Cake: Preheat oven to 350 degrees F (180
degrees C) and place rack in the center of the oven. Butter, or spray with a non
stick vegetable spray, a 9 x 13
inch (23 x 33 cm) pan. Set aside.
In a large bowl whisk together the
sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In another large bowl,
whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the
dry ingredients and stir, or whisk,
until combined. You will notice that 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 in 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
(can also be heated in the microwave). Bring just to a boil. Immediately
pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir
until smooth. When Ganache has completely cooled, beat until soft and
fluffy (I use a wire whisk). Then spread the frosting on top of the cake. Can garnish with dried
Serves 16 people.
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Chocolate Banana Cake:
2 cups (400
grams) granulated white
1 3/4 cups (245
(75 grams) unsweetened cocoa powder (regular or Dutch-processed)
teaspoons baking powder
mashed ripe bananas (about 2 medium sized bananas)
1 cup (240
ml) warm water
(120 ml) milk
cup (120 ml) corn, safflower or canola oil
(or other flavorless oil)
1/2 teaspoons pure vanilla extract
8 ounces (227 grams)
semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping
1 tablespoon (14 grams) unsalted