A flavorful banana and cinnamon cake topped with chocolate ganache with a cup of coffee – what do you need more?
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
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)
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 flour, 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 the cake from pan and let it cool completely on a wire rack.
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