Description
A moist and tender cake featuring ripe bananas and olive oil, topped with a rich Mexican chocolate ganache and a hint of spice.
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 chili powder
- ¾ cup heavy cream
Instructions
- Preheat the oven to 350°F. Prepare an 8 or 9-inch springform pan by lining the bottom with parchment and spraying the sides, or a 9-inch bundt cake pan by spraying it well.
- Whisk together the dry ingredients: flour, sugar, baking soda, baking powder, and salt in a large bowl.
- Mash the bananas well and add them to a stand mixer (or use a bowl and a hand mixer). Add the yogurt and mix on medium until combined.
- Add the eggs and vanilla extract, mixing again and scraping down the sides as needed.
- Drizzle in the olive oil slowly, beating until fully incorporated.
- Continue beating on medium speed for another 90 seconds.
- Turn the mixer to low and add the dry ingredients in 2-3 stages until incorporated and smooth, scraping down the sides.
- Transfer the batter to the prepared pan and bake for 35-45 minutes, until golden brown and a toothpick inserted comes out clean.
- Let the cake cool for 10 minutes before removing from the pan and cooling completely on a wire rack.
- Toss chocolate with cinnamon and ancho chili powder in a bowl for the ganache.
- Heat heavy cream in a saucepan over medium heat until hot, then pour over chocolate. Whisk until melted and thick.
- Let ganache stand until slightly cooled, then pour over the cooled cake, spreading evenly.
- Top with chopped walnuts and allow to firm up before serving.
Notes
For a healthier option, consider using sugar substitutes like stevia or monk fruit.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg