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Banana Olive Oil Cake With Mexican Chocolate Ganache

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A comforting banana cake infused with olive oil and topped with rich Mexican chocolate ganache.

Ingredients

Scale
  • 2 cups all-purpose flour
  • ¾ cup sugar
  • 1 teaspoon baking soda
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • 2 large very ripe bananas
  • ½ cup yogurt
  • 2 large eggs
  • 1 ½ teaspoons vanilla extract
  • ¾ cup extra virgin olive oil
  • ¾ cup chopped walnuts
  • 8 ounces semisweet chocolate
  • ½ teaspoon cinnamon
  • ¼ teaspoon ancho chile powder
  • ¾ cup heavy cream

Instructions

  1. Preheat the oven to 350 degrees F and prepare your cake pan.
  2. Whisk together the flour, sugar, baking soda, baking powder, and salt in a large bowl.
  3. Mash the bananas and add them to a stand mixer, then add yogurt and mix until combined.
  4. Add eggs and vanilla extract, mixing and scraping down sides as necessary.
  5. Slowly drizzle in olive oil while mixing until fully incorporated.
  6. Mix on medium speed for 90 seconds, then lower the speed and add dry ingredients in stages until smooth.
  7. Pour batter into the prepared pan and bake for 35-45 minutes until golden brown.
  8. Let the cake cool for 10 minutes before transferring to a wire rack.
  9. For the ganache, combine chopped chocolate and spices in a bowl.
  10. Heat the cream until hot, then pour it over the chocolate and whisk until smooth.
  11. Allow ganache to cool slightly before pouring over the cooled cake and spreading evenly.
  12. Top with chopped walnuts, let set, and serve.

Equipment

Notes

Use very ripe bananas for optimal sweetness and texture.

Nutrition

Find it online: https://www.glutenfreez.com/banana-olive-oil-cake/