Learn how to make this delicious and moist banana cake, topped with semi-sweet chocolate ganache. A quick and easy dessert made in a blender. Perfect for breakfast or brunch!
Active time: 20mins | Cook time: 35min | Yield: 10-12
Ingredients:
Cake:
- 4 Eggs at room temperature
- 1 tsp Cinnamon
- 1 tsp Vanilla Extract
- 1 1/4 cups (250g) White or Brown Sugar
- 2/3 cup (170g) Plain Yogurt
- 1/2 cup (120ml) Vegetable Oil
- 8oz (230g) Very Ripe Bananas (about 2 bananas)
- 2 cups (250g) All-Purpose Flour
- 1 Tbsp Baking Powder
Chocolate Ganache:
- 4oz (115g) Semi-Sweet Chocolate, chopped
- 3 Tbsp Milk at room temperature
Video:
Directions:
Cake:
- Grease (with butter) and flour a bundt cake pan. Diameter: 10in (23cm), Height: 3in (8cm).
- Preheat the oven to 350°F (180°C).
- In a blender, pour the eggs, cinnamon, vanilla, and sugar. Blend for 2 minutes.
- Add the yogurt, vegetable oil, and sliced bananas. Beat for 1 minute.
- In a large bowl, sift the flour and baking powder. Whisk to combine.
- Pour the blended mixture into the bowl and whisk until just combined. Do not overmix the flour.
- Pour batter into prepared pan and bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let it cool for 15 minutes.
- Unmold the cake and let it cool completely.
Chocolate Ganache:
- Melt the chocolate using a double boiler or microwave on medium power, stopping to stir every 30 seconds until smooth.
- Add the milk and whisk until smooth and shiny.
- Pour the ganache over the cake and serve.
Store the cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days.
You may also like:
Super Moist Coconut Cake – Tres Leches Cake
Super Moist Powdered Milk Cake
Chocolate Truffle Layer Cake with Whipped Ganache Frosting
Fluffy and Moist Chocolate Mousse Sheet Cake
Black Forest Cake with White Chocolate Mousse Filling
Fluffy and Moist Cinnamon Roll Poke Cake
