Banana Cake with Chocolate Ganache
This single layer Paleo Banana Cake is topped with a silky chocolate ganache making it so simple and even more delicious! This dessert is gluten-free, refined sugar-free, and healthy enough to be breakfast!
Servings 10 slices
Ingredients
For the cake
- 1 cup (84g) blanched almond flour
- ¼ cup 28g coconut flour
- ¼ cup 25g tapioca flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 2 tablespoons 30g coconut oil, melted
- 2 tablespoons 30g honey
- 3 eggs room temperature
- ½ cup light coconut milk or unsweetened almond milk
- ½ tablespoon vanilla extract
- 2 ripe bananas ~250g, mashed
- ¼ cup 60g mini chocolate chips, I used Enjoy Life
For the ganache
- 3 oz. semi-sweet or dark chocolate chopped finely, I used 72%
- 3 tablespoons coconut milk
Instructions
For the cake
- Preheat the oven to 350 degrees F. Grease an 8" round baking dish with coconut oil.
- In a large mixing bowl, whisk together the coconut oil, honey, eggs, milk, mashed bananas, and vanilla.
- Stir in the almond flour, coconut flour, tapioca flour, salt, and baking soda. Fold in the chocolate chips.
- Pour the batter into the prepared baking dish and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool. Top with ganache.
For the ganache
- In a stove or in the microwave, heat the coconut milk until just simmering (it took me about 45 seconds in the microwave).
- Remove from heat and add in the chocolate. Let sit for 30 seconds, and then stir until completely smooth.
- Pour over chocolate cake. Let the ganache set in the refrigerator for at least 30 minutes before serving.
