Description
A warm, moist cake combining overripe bananas and rich Mexican chocolate ganache for a flavorful treat.
Ingredients
Scale
- 2 cups all-purpose flour
- ¾ cup sugar
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 2 large very ripe bananas
- ½ cup yogurt
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- ¾ cup extra virgin olive oil
- ¾ cup chopped walnuts
- 8 ounces semisweet chocolate
- ½ teaspoon cinnamon
- ¼ teaspoon ancho chile powder
- ¾ cup heavy cream
Instructions
- Preheat the oven to 350 degrees F. Prepare an 8 or 9-inch springform pan by lining the bottom with parchment and spraying the sides, or a 9-inch bundt cake pan by spraying it well.
- Whisk together the dry ingredients: flour, sugar, baking soda, baking powder, and salt in a large bowl.
- Mash the bananas well and add them to the bowl of a stand mixer fitted with a whisk attachment (or use a bowl and a hand mixer).
- Add the yogurt and mix on medium until combined.
- Add the eggs and the vanilla extract and mix again, scraping down the sides of the bowl as needed.
- Drizzle in the olive oil in a slow stream, beating until it is fully incorporated with the other liquid ingredients.
- Continue beating these ingredients at medium speed for another 90 seconds.
- Turn the mixer down to low and add the dry ingredients in 2 or 3 stages until the dry ingredients are incorporated and the batter is smooth, scraping down the sides with a spatula as needed.
- Transfer the batter to your prepared cake pan and bake for 35-45 minutes, until the cake is golden brown and a toothpick inserted in the middle comes out clean. The exact timing will depend on which type of pan you use.
- Remove the cake from the oven and let it cool for 10 minutes. Remove the rim of the pan if using a springform, and invert the cake onto a wire rack. Remove the base and the parchment paper and allow to cool completely.
- Add the chocolate to a medium mixing bowl. Add the cinnamon and the ancho chile powder and toss to coat the chocolate with the spices.
- Heat the heavy cream in a small saucepan over medium heat. When it is hot (but not boiling), pour it over the chocolate and spices.
- Stir immediately with a whisk until the chocolate is melted and the sauce is thick (it might take a minute for it to look like it’s coming together, but keep whisking).
- Allow the ganache to stand at room temperature for 8-10 minutes until it is no longer hot. Check it regularly to make sure it hasn’t begun to set up.
- Place your cooled cake on its rack over a cookie sheet. Slowly pour the ganache over the cake, using an icing spatula or a long knife to gently spread it out across the top and down the sides.
- Top gently with the chopped walnuts.
- Allow the ganache to firm up a bit before carefully transferring the cake to a plate for serving.
Notes
Make sure to use very ripe bananas for the best sweetness and moisture. Allow the cake to sit for a day for flavor enhancement.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg