This morning, when I cleaned out and repacked the freezer, I found two very lonely and frozen bananas. They screamed for some attention, love and warmth. So I decided to help them out of their misery, thawed them, and then put them to good use and baked this Banana and Cinnamon Cake with Chocolate Ganache.
2 c all-purpose flour
½ c whole wheat flour
½ c white sugar
½ c golden yellow sugar (or packed brown sugar)
1¼ tsp. baking powder
1 tsp. ground cinnamon
½ tsp. salt
½ tsp. baking soda
¾ cup buttermilk
2 eggs, lightly beaten
2 mashed bananas (I used thawed bananas)
¼ cup canola oil
1 tsp. vanilla
85-100g dark chocolate, chopped
¼ c half-and-half milk, or regular milk
Preheat oven to 325F.
Generously grease and flour a 10-inch fluted tube pan.
In a large bowl stir together all-purpose and whole wheat flours, white and yellow
sugars, baking powder, cinnamon, salt, and baking soda. Make sure you have no lumps from the yellow/brown sugar.
In a separate bowl combine buttermilk, eggs, mashed banana, oil, and vanilla and whisk till 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 prepared pan and bake for 45 minutes or until a tester inserted in the ticker middle part comes out clean.
At this point, 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.
In a microwave-safe bowl combine chocolate and milk.
Microwave, uncovered at 50% (medium) power for ±1 minute.
Stir till completely smooth.
Let stand 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 cooled cake.
Original source: diabeticlivingonline
Modified, prepared, tried and tested by: Es Slabs
Note: I doubt if this will still classify as a diabetic cake, due to the adjustments and different ingredients I used.