If there’s one thing that I appreciate over and over again about blogging, it’s the incredible community and love it brings together. Some of my good friends have come out of meeting through blogging, and I’m even lucky enough to have a few local friends who came about through both being obsessed with food, photography, and all the things in between, so I’m counting myself pretty fortunate. One of the loveliest ladies I’ve met through blogging has to be Christina from Dessert for Two, who came out with this recipe for banana cake in her latest cookbook, which I’ll be forever grateful to her for. I don’t remember when I first started reading her blog, but since she’s also a dessert lover like me, I knew we would be kindred spirits from the start. Christina has nailed small batch baking unlike anyone else and her recipes keep me from accidentally eating a dozen cookies in a day..it’s more confined to like, 6 cookies in a day.
Christina is also one of the kindest people you will ever meet,always willing to take a few minutes out of her day to chat over e-mail about blogging, business, and everything in between. She’s always answered my questions about all of the above, writing back the most in-detail replies that show she truly cares. Really, I’m just saying that this girl is a gem! She also has one of the cutest little girls I’ve ever seen and loves lemon desserts as much as I do.
Moving onto this banana cake! As I was flipping through Christina’s book, I bypassed the usual chocolate peanut butter cookies (I’ve made them, they are amazing!) and Texas sheet cake (another favorite of mine) and instead went right for this banana cake. I loved that it was kind of like banana bread, but just a bit different and something that I could perhaps pass as breakfast. The next logical step was to drizzle the whole banana cake in chocolate peanut butter ganache, because what else would be the logical thing to do? The combination of the ganache and the sweet banana cake came together in a perfect combination of naturally sweet and just a little salty, thanks to the healthy dose of peanut butter in the recipe. I would highly recommend eating a slice of this after a long day at work while avoiding laundry (not that I did that). You should also probably order Christina’s book, along with her first book, they have both been in constant rotation in my kitchen! The best thing about her recipes is that they are easy, approachable, and I almost always can make them vegan with just a few simple swaps.
Happy Friday! I hope you have lots of banana cake, sunshine, and fun planned into your weekend. I’m going to be working on a few new recipes, so I’ll be back next week with more!Print
- For the cake:
- 1 large banana (smushed)
- 6 tablespoons granulated sugar
- 1 tablespoon ground flax seed
- 3 tablespoons warm water
- 2 tablespoons olive oil (affiliate link)
- 3/4 teaspoon vanilla extract
- 1/4 cup full fat coconut milk
- 3/4 cup all-purpose flour (affiliate link)
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon fine sea salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- For the ganache:
- 1 cup semisweet chocolate chips
- 1/2 cup peanut butter
- 2 tablespoons coconut oil (affiliate link)
- Preheat oven to 375 degrees F. and line a bread loaf pan with parchment paper.
- In a small bowl, combine the ground flax seed and water together. Set aside.
- In a medium size bowl, smash the banana very well until almost no lumps remain.
- Next, stir in the sugar, flax seed+ water, oil, and vanilla extract. Stir very well until blended.
- Add the full fat coconut milk and stir until evenly incorporated.
- In a separate small bowl, whisk together the flour, cinnamon, salt, baking soda, and baking powder.
- Add the dry ingredients to the bowl of wet ingredients and stir until combined.
- Pour the batter into the loaf pan and bake for 28-32 minutes, or until a toothpick comes out clean.
- Let the cake cool on a wire rack.
- While the cake is cooling, make the ganache by combining the chocolate chips, peanut butter, and coconut oil (affiliate link) in a microwave safe bowl. Microwave on high for 30 second intervals, stirring between each time until chocolate is fully melted.
- Once cake has cooled and ganache has been made, cut the cake and pour ganache over each piece.