Phenomenal Phoods

Dark Chocolate Banana Cake

Ingredients:

For the cake:

• 3 ripe bananas, mashed
• 3/4 cup vegetable oil
• 3 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup brown sugar
• 1/2 cupssugar
• 3 large eggs
• 2 teaspoons vanilla bean paste
• 1/2 cup plain Greek yogurt
• 1 cup buttermilk
• half sheet pan
• 6 inch cake ring

For the chocolate ganache buttercream:

• 15 ounces chopped dark chocolate
• 2 cups heavy cream
• Pinch of salt
• 1 teaspoon vanilla bean paste
• 1/2 cup butter
• 1/3 cup powdered sugar

For the toppings

• 1 tablespoon butter
• 2 tablespoons sugar
• 2 bananas, sliced thickly
• Mini chocolate peanut butter cups, chocolate shavings, chocolate chips, coconut flakes, walnuts, or anything else you like

Instructions:

For the cake:

1. Preheat oven to 275 degrees F.. Butter the bottom and sides of a half sheet pan. Cut a sheet of parchment paper to fit the bottom of the sheet pan and press it to the bottom, using the butter to make it stick. Lightly flour the sides of the pan and shake it out to remove any excess.
2. Combine the flour, baking soda, baking powder and salt in a bowl and set aside.
3. Stir together the sugar and vegetable oil until combined.
4. Add the banana, eggs, vanilla bean paste, Greek yogurt and buttermilk, stirring just until combined.
5. Add the dry ingredients, stirring just until combined.
6. Pour the cake batter into the prepared sheet pan and use a spatula to level it out.
7. Bake at 275 degrees F. for 25-30 minutes or until a toothpick comes out clean.
8. Let the cake cool at least 15 minutes before turning the cake out.

For the chocolate ganache buttercream:

1. Start by heating the heavy cream in a small saucepan over medium low heat until it starts to simmer. Don't let it come to a full boil.
2. Remove from the heat and pour over chopped dark chocolate. Let it sit for a minute or two before stirring together until smooth. Let ganache cool.
3. While the ganache is cooling, Use a mixer with the paddle attachment (or a hand mixer) to whip the softened butter, powdered sugar, salt and vanilla bean paste until smooth.
4. Pour cooled ganache into the mixture and mix until smooth. Refrigerate for half an hour, stirring with a spatula ever 5-10 minutes, until the right consistency to spread between layers of the cake.

Assemble the cake:

1. Turn out the cooled cake onto a large sheet of parchment or a silicon mat. Use a 6 inch cake ring (or larger if you like) to cut out 3 layers.
2. Wrap each layer in plastic wrap and store in the freezer until ready to assemble. Freezing the layers for at least an hour makes it easier to assemble.
3. To assemble the chocolate banana cake, start by removing the cake layers from the freezer. Place the bottom layer on a plate or stand and top with a heaping of the chocolate ganache buttercream. I used about 1/2 cup of it, but you can eyeball it. Spread it evenly on top of the cake. It doesn't have to be perfect since the cake will be rustic looking.
4. Place the middle layer on top and repeat. Place the top layer on and top with the remaining ganache. I kept more ganache for on top so I could pile it high.
5. Top the cake with your favourite toppings. I used caramelized banana slices and mini chocolate peanut butter cups. See notes for other suggestions.
6. To caramelize banana slices, cut 2 bananas into thick slices. Melt 1 tablespoon of butter in a pan over medium heat until it is starting to bubble and brown. Toss the banana slices in 2 tablespoons of sugar and spread in a single layer in the pan. Cook for 3-4 minutes until starting to brown and then flip, repeating on the other side. Remove from pan and set on a greased plate until ready to use so they won't stick.