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Banana Sheet Cake with Espresso Chocolate Ganache

Do you remember all of the cooking trends of 2020? Everyone attempted making their own starter for sourdough. Then they moved on to the focaccia art phase. And somewhere in there was the banana bread phase. This Gluten Free Banana Sheet Cake with Dairy Free Espresso Chocolate Ganache is the fancier, go ahead and pour a glass of champagne, grown up version of banana bread.

Gluten Free Banana Sheet Cake with Dairy Free Espresso Chocolate Ganache, an updated classic

There’s something universally appealing about all things banana. They transport us back to childhood, from eating them with peanut butter, to waiting impatiently for banana muffins to emerge from the oven. Their natural sweetness adds depth of flavor to baked goods while their texture ensures a moist, tender bite. Because of this they’re especially good in gluten free baked goods.

This gluten free and dairy free cake possesses nuanced favors. The warmth of cinnamon accents the sweet fruitiness of the bananas. Pecans bring both a butter flavor and provide the perfect crunch. Espresso powder helps intensify the flavor of the dark chocolate in the glossy ganache.

Gluten Free Baking Made Easy

This recipe comes together just as quickly as banana bread, and because it’s a sheet cake it’s ideal for entertaining or taking to a party.

The coconut cream used in the Espresso Chocolate Ganache make this cake both dairy free while also adding a luscious, molten texture to the ganache as it slides across the top of the cake in a silky curtain.

Don’t be intimidated by the word ganache. It’s three simple ingredients. Coconut cream, espresso, and salted dark chocolate.

I use a dairy free chocolate for this making both the cake and icing dairy free. Using a double boiler, the coconut cream and chocolate gently melt giving the ganache its luxurious texture. I give you tips on using a double boiler in my Gluten Free White Chocolate Pistachio Lava Cakes recipe.

Top Tip

When you create a double boiler, it allows you to cook or melt something at a gentle heat without worry of over cooking it. This is useful for making custards, meringues, melting chocolate, etc. The best part is you don’t need any special tools.

Armed with a pot of simmering water and a glass bowl, you can easily create a double boiler at home. The key is to make sure the water never touches the bottom of the bowl. You want the steam created from the seal to do all of the work.

Now that I know you’re craving a tender, moist banana cake draped in decadent ganache, let’s make banana sheet cake!

Banana Sheet Cake with Espresso Ganache

Banana Sheet Cake with Chocolate Ganache

This moist banana cake with a hint of cinnamon and a decadent cascade of ganache will be the highlight of your meal.
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Course: Dessert
Prep Time: 10 minutes

Equipment

  • 9×13 baking dish
  • Double boiler
  • Spatula
  • Large mixing bowl
  • Mixer

Ingredients

Banana Sheet Cake

  • 2 1/3 cup Gluten Free 1.1 flour
  • 1 tbsp baking powder
  • 3/4 tsp cinnamon
  • 1/2 tsp kosher salt
  • 1 1/2 cup mashed ripe bananas
  • 1 1/3 cup sugar
  • 3/4 cup unsalted butter, Dairy Free, room temperature
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 cup pecans, chopped

Espresso Chocolate Ganache

  • 1/2 cup coconut cream Just the thick part
  • 1 tsp espresso powder
  • 4 oz salted dark chocolate, finely chopped

Instructions

Banana Sheet Cake

  • Preheat oven to 375.
  • Spray a 9×13 baking dish with non stick spray and set aside.
  • In a mixing bowl, beat your sugar and eggs together for a couple of minutes until light yellow and creamy.
  • Add your bananas, butter, and vanilla. Mix until just incorporated.
  • Add in your flour, salt, and cinnamon and mix until just combined.
  • Using a spatula, gently fold in your chopped pecans.
  • Pour into the baking dish. Bake until a toothpick comes out clean and the top is golden brown, approximately 25 minutes.
  • Allow to cool.

Espresso Chocolate Ganache

  • Bring a medium sauce pot filled half way with water to a simmer.
  • Place a glass bowl over the pot, making sure the water does not touch the bottom of the bowl.
  • Add your coconut cream and espresso to the bowl, stir until incorporated and the coconut cream is beginning to melt.
  • Add the chocolate and continually stir until the chocolate is completely dissolved and incorporated into the coconut cream.
  • Pour over the cooled cake. Using a spatula evenly spread it out,

Notes

Because I use 1.1 Gluten Free Flour in this recipe, you can substitute for regular flour.
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!


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