Banana and Cinnamon Cake with Chocolate Ganache

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Banana and Cinnamon Cake with Chocolate Ganache

A flavorful banana cake topped with chocolate ganache with a cup of coffee – what do you need more?

Cake
Ingredients
2 cups all-purpose flour
½ cup whole wheat flour
½ cup Berry sugar (Super Fine & Berry Sugar products are Granulated Sugar made of very fine crystals. I prefer to use berry sugar as it dissolves instantly and my personal preference when baking)
½ cup golden yellow sugar or treacle sugar (I prefer treacle sugar)
1¼ tsp baking powder
1 tsp ground cinnamon
½ tsp salt
½ tsp baking soda
¾ cup buttermilk (I prefer to use buttermilk, and not milk with vinegar, as the latter does not have the same consistency)
2 lightly beaten XL eggs
2 mashed bananas (I used thawed bananas as I always pop overripe bananas in the freezer for baking)
¼ cup VOO (Virgin Olive Oil)
1 tsp pure Madagascar vanilla extract

Ganache
Ingredients
100-120g, 70% dark chopped chocolate
¼ cup half-and-half milk (Half-and-half milk is a simple blend of equal parts whole milk and light cream. It averages 10 to 12% fat, which is more than milk but less than light cream)

Cake
Method:
Preheat oven to 325F.
Generously cover the inside of a Bundt pan with Cake Pan Release
In a large bowl stir together all-purpose and whole wheat flours, white and treacle sugars, baking powder, cinnamon, salt, and baking soda. Make sure you have no lumps from the treacle sugar.
In a separate bowl combine buttermilk, eggs, mashed banana, oil, and vanilla and whisk until blended.
Add egg mixture all at once to flour mixture and beat with a handheld electric mixer on medium/high speed for approximately 2 minutes.
Spoon batter into a prepared pan and bake for 45 minutes or until a tester inserted in the thicker middle part comes out clean.
I left the cake in the turned off oven for another 5 minutes.
Cool in pan for 10-15 minutes, then remove cake from pan and let it cool completely on a wire rack.

Ganache
Method
In a microwave-safe bowl combine chocolate and milk.
Microwave, uncovered at 50% (medium) power for ±1 minute.
Stir until completely smooth.
Set aside for 10-15 minutes, or if you’re in a rush, put the bowl in the freezer, to thicken up and then spoon evenly over the cold cake and garnish with nuts.

Original source: diabeticlivingonline
Modified, prepared, tried and tested by Esme Slabs
I am sure this will not qualify as diabetic after my modifications, but still super yummy

Make tomorrow more amazing than today! Just believe in yourself and dream big. Do not give up on your hopes. Take care always.
 

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20 thoughts on “Banana and Cinnamon Cake with Chocolate Ganache”

    • Robbie, if I can do something in the microwave then that’s what I do, and have never had an issue with melting chocolate in the micro. A tip: Do it at short short intervals, mix and if needed a bit more. As you will know, if overheated it will just clump and dry up and can be tossed in the garbage can.

      Reply

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