A delicious moist chocolate banana cake!
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup mashed ripe bananas (about 2 medium sized bananas)
1 cup warm water
1/2 cup butter
1 1/2 tsp pure vanilla extract
2 cups granulated white sugar
1/2 cup milk
3/4 cup cocoa powder
Chocolate Ganache Frosting:
3/4 cup heavy whipping cream
1 tablespoon unsalted butter
8 ounces semisweet or bittersweet chocolate, cut into small pieces
No nutrition information available
Preheat oven to 350 degrees F and place rack in the center of the oven. Butter a 9 x 13 inch (23 x 33 cm) pan.
In a large bowl whisk together the flour, sugar, salt, cocoa powder, baking powder, baking soda, and . Set aside.
In another bowl, whisk together the eggs, mashed bananas, milk, water, butter, and vanilla extract. Add the wet ingredients to the dry ingredients(the flour/sugar mixture) and stir until combined. Pour the batter into the prepared pan and bake for about 20 to 35 minutes. (Cooking time will vary based on your oven, so insert a toothpick in the cake and when it comes out clean, then you know the cake is done). Don’t over-bake.
Remove from oven and let cool on a wire rack. When it is completely cooled, then you can frost with the ganache.
To make the Ganache: Put the chopped chocolate in a medium sized heatproof bowl. Put aside. Heat the heavy whipping cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream mixture over the chocolate and let it stand for 5 minutes. Then stir until it is smooth. When the Ganache has completely cooled, beat it until it is soft and fluffy, then spread the frosting on top of the cake.