Banana Cake with Whipped Ganache

Why do I constantly have over ripe bananas sitting on my counter? Maybe it is my fault, I do not like to eat bananas if they even have a single spot on them; they have to be perfectly yellow. Maybe it is because bananas are perfect for about 3 seconds and I can't eat a whole bunch of bananas in 3 seconds. Whatever the reason, I have to make a lot of baked goods to use up all these stupid bananas. This was the newest recipe I tried.

The cake started out as most cakes do except made with oil instead of butter. Eggs are added and then the dry ingredients are mixed in. The mashed bananas get folded in last.

It gets baked in 2 8 or 9 inch cake pans.

Let the cakes cool completely. The frosting was probably the easiest frosting I've ever made and I really liked it. It's chocolate chips (I used semisweet) melted into heavy whipping cream with a little vanilla added in. Let it cool completely and then whip it with an electric beater until it's light and fluffy.

Slice and enjoy! It's a very easy cake and frosting and tastes good!

Banana Cake with Whipped Ganache
2 1/2 cups (320 g) all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups (300 g) white sugar
1/2 cup (120 ml) canola oil
3 large eggs
3/4 cup (180 ml) cup milk (I used 1%)
1 tablespoon pure vanilla extract
4 medium ripe bananas, mashed (about 2 cups of banana mash)

Whipped Dark Chocolate Ganache:
10 oz (285 g) good-quality 60-70% cacao chocolate, finely chopped
1/2 teaspoon pure vanilla extract
1/4 teaspoon instant powdered expresso, dissolved in 1 teaspoon hot water
1/16 teaspoon sea salt
1 1/4 cups (195 ml) whipping cream

Instructions

For the cake, preheat oven to 350F; grease 2 8 or 9 inch cake pans.
Whisk together the flour, baking powder, and salt in a medium bowl and set aside.
Cream together the sugar, oil, and eggs in a large bowl until light and fluffy. Whisk in the milk, vanilla extract.Then stir in the bananas.
Add the dry ingredients to the wet and stir just to combine, being careful not to over-mix.
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.
Cool the cake completely before frosting.
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.
Frost the cooled cake with the ganache and serve.
Store any leftovers wrapped in the fridge.

Adapted from http://www.anediblemosaic.com/

I couldn't resist!