{Double} Chocolate Banana Cake {with Coconut Milk Ganache}

Who would have thought you could make such a moist and delicious cake without adding any oil or butter?! This {Double} Chocolate Banana Cake gets its moist texture from a little bit of apple sauce and lots of bananas!  It’s so tasty you won’t even miss those added fats!

Over the past year my daughter has been struggling with some stomach issues that we’ve been trying to diagnose.  After speaking to her doctor we think we have it pinned down to Lactose intolerance.   She has tried taking lactaid pills before she has anything with dairy in it  but it doesn’t always seem to work.   Right now we are trying to eliminate all milk products completely.  It can be a little challenging since she loves so many things that have milk, cream or cheese added.   But her stomach is much happier without it so I’ve been trying to get creative with some recipes.

I adapted this recipe from one that I found at Friday is Cake Night.   It caught my eye because is looked so moist and delicious and didn’t have any oil or butter added.  We’ve also been trying to eat a little bit healthier in the new year so I thought this would be a great recipe to try.  I made a few adaptions and added a coconut milk ganache and it was just as moist and delicious as it looks!

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{Double} Chocolate Banana Cake {with Coconut Milk Ganache}

This {Double} Chocolate Banana Cake gets its moist texture from a little bit of apple sauce and lots of bananas!  It's so tasty you won't even miss the added fat!

Course Dessert

Cuisine American

Keyword chocolate,apple sauce,bananas,ganache,dairy free

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 12 people

Calories 504kcal

Author Nicole Crocker

Ingredients

• 5 Medium Ripe bananas
• 1 1/2 Cups Brown sugar
• 1 Cup Unsweetened applesauce
• 1/2 Cup Strong coffee
• 2 teaspoon Vanilla
• 2 Large Eggs ,lightly beaten.
• 2 Cups Flour
• 1 Cup Cocoa powder
• 2 teaspoons Baking soda
• 1/2 teaspoon Salt
• 2 Cups Semi sweet chocolate chips ,dairy free

For the coconut milk ganache

• 1/4 Cup Unsweetened coconut milk
• 4 Ounces Semi sweet chocolate chips ,dairy free

Instructions

• Preheat the oven to 350 degrees F and coat a bundt pan with cooking spray.
• Combine the mashed bananas and sugar into a large mixing bowl and stir until the sugar is dissolved.
• Add the coffee, applesauce, vanilla and egg. Stir to combine.
• Stir in the flour, cocoa powder, baking soda and salt. Add the chocolate chips and pour into the prepared pan.
• Bake for 40-45 minutes or until a toothpick or cake tester comes out clean.

For the Coconut milk ganache

• In a small sauce pan heat coconut milk over medium heat until you see steam begin to rise from the surface. Add chocolate chips and move around so they are covered with the milk.
• Remove from heat and let sit for 1 minute.
• Stir with a whisk to mix together until it forms a smooth creamy consistency.
• Drizzle over cooled cake and serve.

Nutrition

Serving: 1Slice | Calories: 504kcal | Carbohydrates: 81g | Protein: 7g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 37mg | Sodium: 308mg | Potassium: 613mg | Fiber: 7g | Sugar: 49g | Vitamin A: 110IU | Vitamin C: 4.6mg | Calcium: 67mg | Iron: 5.1mg

Recipe adapted from Friday is Cake Night

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