Chocolate Chunk Banana Coconut Cake With Ganache

Ingredients

For 10 servings

• •Cooking spray
• •2 tasse all-purpose flour (9 ounces; 260 g)
• •3 /4 teaspoon baking powder
• •3 /4 teaspoon (3 g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
• •1 /2 cup mashed ripe bananas (1 to 2 bananas)
• •1 /2 cup plus 3 tablespoons unsweetened coconut milk, divided
• •1 1/2 teaspoons (7 ml) vanilla extract
• •1 /2 teaspoon plus 1/8 teaspoon coconut extract, divided (optional)
• •3 1/2 ounces unrefined coconut oil (about 1/2 cup; 100 g), solid but soft, about 70°F
• •1 1/2 cups granulated sugar (10 1/2 ounces; 298 g)
• •2 large eggs, at room temperature
• •6 ounces semi-sweet chocolate, chopped, divided
• •3 /4 cup sweetened shredded coconut (2 1/4 ounces; 64 g), toasted, divided (see note)
• •1 c. à soupe (15 ml) light corn syrup

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.