2 cups Granulated White sugar
1+3/4 cups Plain Flour
3/4 cup Unsweetened Cocoa Powder (regular or Dutch processed)
1+1/2 teaspoons Baking Powder
1+1/2 teaspoons Baking Soda
1/2 teaspoon Salt
2 large Eggs
1 cup mashed Ripe Bananas (about 2 medium sized Bananas)
1 cup (240 ml) Warm Water
1/2 cup (120 ml) Milk
1/2 cup (120 ml) Corn, Safflower or Canola Oil (or other flavourless oil)
1+1/2 teaspoons Pure Vanilla Extract
Chocolate Ganache Frosting:
225 g Semi-sweet or Bitter-sweet Chocolate – cut into small pieces
3/4 cup (180 ml) Heavy Whipping Cream
1 tablespoon Unsalted Butter
Preheat oven to 180°C (350°F) and place rack in the centre of the oven.
Butter, or spray with a non stick vegetable spray, a 33 x 23 cm (13 x 9”) pan.
In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir, or whisk, until combined.
You will notice that the batter is quite thin.
Pour the batter into the prepared pan and bake for about 35 to 40 minutes
or until a toothpick inserted in the centre of the cake comes out clean.
Remove from oven and let cool on a wire rack.
When completely cooled, frost with the Ganache.
Place the chopped chocolate in a medium sized stainless steel, or heatproof bowl.
Heat the cream and butter in a medium sized saucepan over medium heat (can also be heated in the microwave).
Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes.
Stir until smooth.
When Ganache has completely cooled, beat until soft and fluffy (I use a wire whisk).
Then spread the frosting on top of the cake.
Can garnish with dried banana chips.
* Serves 16 people.