Ingredients (for the cake)

4 ripe bananas

3 cups flour

4 eggs

2 tsp baking powder

½ cup hot milk

2 tsp baking soda

2 tsp vanilla extract

250 gms butter (at room temperature)

1½ cups caster sugar

½ cup chocolate chips

Ingredients (for the chocolate ganache)

½ cup whipping cream

1 cup semi sweet chocolate chips

Method

This is a list of ingredients for the cake.

To a bowl, add the butter.

Next, add the sugar.

Beat the butter and sugar for a few minutes.

Next, add the eggs, one at a time, beating between each addition.

Add the vanilla.

Next, add the mashed bananas.

To the bowl with the hot milk, add the baking soda.

When you mix it together, the mixture will become frothy. Add it quickly to the batter.

To the plain flour, add the baking powder.

Add this to the wet batter.

Finally, add the chocolate chips.

Pour this batter into a cake pan lined with parchment paper.

Bake in a pre heated oven at 180 degrees for 40 – 45 minutes, or till a toothpick inserted into the cake comes out clean.

Let the cake cool down completely and remove it onto a cake plate.

These are the ingredients for the chocolate ganache.

Melt the chocolate chips in a microwave.

Let the chocolate cool down, and add the heavy cream to it.

Mix the heavy cream and the melted chocolate.

Pout this mixture into a freezer or piping bag.

Cut out the tip and make swirls onto the cake.

Serve fresh.

This cake will stay at room temperature for unto 2 days and for unto a week in the refrigerator.

Check out more cake recipes here:

https://old.desidaawat.com/indian-cuisine/recipes-type/cakes/