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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

  • 9x13 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 9x13 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.
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