Yellow Banana Cake with Whipped Dark Chocolate Ganache
Prep time: 
Total time: 
Yield: 1 (large) 9-inch cake, about 8 to 10 servings
Yellow Banana Cake:
  • 2½ cups (320 g) all-purpose flour
  • 2½ teaspoons baking powder
  • ¾ teaspoon salt
  • 1½ cups (300 g) white sugar
  • ½ cup (120 ml) canola oil
  • 3 large eggs
  • ¾ cup (180 ml) cup milk (I used 1%)
  • 1 tablespoon pure vanilla extract
  • ½ teaspoon almond or butter extract (optional, but recommended)
  • 4 medium ripe or over-ripe bananas, mashed (about 2 cups of mashed banana)
Whipped Dark Chocolate Ganache:
  • 10 oz (285 g) good-quality 60-70% cacao chocolate, finely chopped
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon instant powdered expresso, dissolved in 1 teaspoon hot water
  • 1/16 teaspoon sea salt
  • 1¼ cups (195 ml) whipping cream
  • Butter, for the pan
  • Flour, for the pan
  1. For the cake, preheat oven to 350F; butter and flour a deep 9-inch cake pan (such as a springform pan).
  2. Whisk together the flour, baking powder, and salt in a medium bowl and set aside.
  3. Cream together the sugar, oil, and eggs in a large bowl until light and fluffy. Whisk in the milk, vanilla extract, and almond or butter extract, and then stir in the bananas.
  4. Add the dry ingredients to the wet and stir just to combine, being careful not to over-mix.
  5. Pour the batter into the prepared pan and bake until golden and a toothpick inserted inside comes out clean or with just a couple crumbs, about 1 hour.
  6. Cool the cake completely before frosting.
  7. For the ganache, add the chocolate, vanilla, dissolved espresso powder, and sea salt to a large bowl. Bring the cream to a gentle simmer in a small saucepan over medium heat. Pour the hot cream onto the chocolate and let it sit for 2 minutes, and then whisk until smooth. Cool to room temperature, and then refrigerate to chill (at least 2 hours). Use a handheld electric beater to whip the ganache until fluffy.
  8. Frost the cooled cake with the ganache and serve.
  9. Store any leftovers wrapped in the fridge.
Recipe by An Edible Mosaicâ„¢ at