Chocolate Chunk Banana Coconut Cake With Ganache

Method

1. 1

   Adjust oven rack to lower-middle position and preheat oven to 350°F (175°C). Spray bottom and sides of a 9-by-5-­inch metal loaf pan with cooking spray. Line the long sides with a 7-by-13-inch sheet of parchment paper, with overhang. In a large bowl, whisk flour, baking powder, and salt together. In a second bowl, whisk together mashed banana, 1/2 cup coconut milk, vanilla, and coconut extract, if using.

2. 2

   Using a stand mixer fitted with a paddle attachment, beat coconut oil and sugar on medium speed until combined and resembling wet sand, about 3 minutes. Add eggs, one at a time, and beat until combined.

3. 3

   Reduce speed to low and add flour mixture in 3 additions, alternating with banana mixture in 2 additions, allowing each addition to incorporate fully, scraping down bowl as needed. Using a rubber spatula, fold in 4 ounces of chopped chocolate and 1/2 cup of toasted shredded coconut. Transfer batter to prepared pan and smooth top with rubber spatula.

4. 4

   Bake until a toothpick inserted in center of loaf comes out clean, loaf is well risen and golden brown, or to an internal temperature of around 206°F (97°C), 60 to 85 minutes. Cool cake in pan on a wire rack for 30 minutes. Using parchment overhang, remove loaf from pan and discard parchment paper. Continue cooling completely on a wire rack for about 90 minutes.

5. 5

   Meanwhile, thirty minutes before cake is finished cooling, in a microwave-safe bowl, microwave corn syrup, remaining 3 tablespoons of coconut milk, and remaining 2 ounces chopped chocolate at 50 percent power, stirring frequently with a rubber spatula, until chocolate is melted, 1 to 3 minutes. Stir in remaining 1/8 teaspoon coconut extract, if using. Let sit until slightly thickened but still pourable, about 30 minutes while the cake finishes cooling.

6. 6

   Once cake is cool, Set wire rack with loaf in a rimmed baking sheet. Pour ganache over top of cake, letting excess flow down sides. Sprinkle top with remaining 1/4 cup toasted coconut. Refrigerate until chocolate is set, about 15 minutes. Slice and serve.

Nutrition

calories

445 kcal

fatContent

18 g

fiberContent

3 g

sugarContent

45 g

sodiumContent

200 mg

proteinContent

5 g

cholesterolContent

37 mg

carbohydrateContent

68 g

saturatedFatContent

14 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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