This cake is really simple, and took me minutes to put together, assemble, and even eat. I'm not normally a fast eater, but this I just wanted in my mouth as soon as I saw it.
Easy, breezy prep.
Before the chocolate, looks so lovely.
After the chocolate, I may or may not have gone chocolate crazy. Hey, it was one of those nights. Don't judge!
For the cake:
3 ripe bananas, mashed well with 1 TS of lemon juice
1 1/4 C all purpose flour
1/4 TS baking soda
1/2 TS salt
1 TS baking powder
1/2 - 3/4 C sugar, depending on how sweet you want it
1/3 C oil
2/3 C vanilla soy milk ( I used 8th continent, or any non dairy milk of choice)
1 TS pure vanilla extract
Preheat your oven to 350 degrees, spray an 8 inch spring form pan with cooking spray and set aside. I covered the bottom of mine with foil to prevent any leaking of sort, none occurred but you never know. Mash your bananas and lemon juice together until little or no lumps. Mix in the oil, vanilla soy milk, and extract. In a different large bowl, whisk together all your dry ingredients, and then slowly add in the banana mixture. Pour half of your batter into prepared pan, throw a bunch of marshmallows on top, trying to keep them in the middle, but not on top of each other. Pour remaining batter on top and bake for 35-40 minutes, or until toothpick inserted in center comes out clean. Let cool 10 minutes in the pan, then slowly take off the spring form side, place on serving plate or cake stand.
For the ganache:
12 ounces dark chocolate chips
1 C soy creamer
Put chocolate chips into heat safe glass bowl, in a small saucepan heat creme until boiling, making sure to whisk constantly to prevent burning. Pour immediately over chocolate chips and whisk until nice and glossy. You can pour directly over the cake, or you can cool slightly. The longer it cools, the thicker it will get. You may not want to use the entire batch either, like I said I went ganache crazy and my cake was pretty much swimming in chocolate. It happens. Enjoy :)