Banana Olive Oil Cake With Mexican Chocolate Ganache

Preheat the oven to 350 degrees F. Prepare an 8 or 9-inch spring form pan by lining the bottom with parchment and spraying the sides, or a 9-inch bundt cake pan by spraying it well.
In a large bowl, whisk together the dry ingredients: flour, sugar, baking soda, baking powder, and salt.
2 cups all-purpose flour, ¾ cup sugar, 1 teaspoon baking soda, ¾ teaspoon baking powder, ½ teaspoon salt
Mash the bananas well and add them to the bowl of a stand mixer fitted with a whisk attachment (or use a bowl and a hand mixer). Add the yogurt and mix on medium until combined. Add the eggs and the vanilla extract and mix again, scraping down the sides of the bowl as needed.
2 large very ripe bananas, ½ cup yogurt, 2 large eggs, 1 ½ teaspoons vanilla extract
Leaving your mixture running on medium, drizzle in the olive oil in a slow stream, beating until it is fully incorporated with the other liquid ingredients. Continue beating these ingredients at medium speed for another 90 seconds.
¾ cup extra virgin olive oil
Turn the mixer down to low and add the dry ingredients in 2 or 3 stages until the dry ingredients are incorporated and the batter is smooth, scraping down the sides with a spatula as needed.
Transfer the batter to your prepared cake pan and bake for 35-45 minutes, until the cake is golden brown and a toothpick inserted in the middle comes out clean. The exact timing will depend on which type of pan you use.
Remove the cake from the oven and let it cool for 10 minutes. Remove the rim of the pan if using a spring form, and invert the cake onto a wire rack. Remove the base and the parchment paper and allow to cool completely.
When the cake is cool, add the chocolate to a medium mixing bowl. Add the cinnamon and the ancho chile powder and toss to coat the chocolate with the spices.
8 ounces semisweet chocolate, ½ teaspoon cinnamon, ¼ teaspoon ancho chile powder
Heat the heavy cream in a small saucepan over medium heat. When it is hot (but not boiling), pour it over the chocolate and spices. Stir immediately with a whisk until the chocolate is melted and the sauce is thick (it might take a minute for it to look like it's coming together, but keep whisking).
¾ cup heavy cream
Allow the ganache to stand at room temperature for 8-10 minutes until it is no longer hot. Check it regularly to make sure it hasn't begun to set up.
Place your cooled cake on its rack over a cookie sheet. Slowly pour the ganache over the cake, using an icing spatula or a long knife to gently spread it out across the top and down the sides. Gently top with the chopped walnuts.
¾ cup chopped walnuts
Allow the ganache to firm up a bit before carefully transferring the cake to a plate for serving.

Banana Olive Oil Cake With Mexican Chocolate Ganache

Ingredients

For the cake:

For the Mexican chocolate ganache:

Instructions

Notes

Nutrition