Ingredients:

2 ripe bananas, finely chopped

3 teaspoons cocoa powder

1 tablespoon baking powder

1 tablespoon vanilla sugar (or 1 teaspoon liquid vanilla extract)

2 eggs, at room temperature

Parchment paper

For the Chocolate Ganache:

100 grams sugar-free dark chocolate, chopped

100 milliliters milk

10 grams butter

Instructions:

Preheat oven to 180°C (350°F). Line a 20cm cake pan with parchment paper.

In a large bowl, combine the chopped bananas, cocoa powder, baking powder, and vanilla sugar (or vanilla extract). Mix well until there are no lumps.

Add the eggs and beat with a mixer until well combined and the batter becomes smooth.

Pour the batter into the prepared cake pan.

Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool completely in the baking pan before transferring it to a serving plate.

For the Chocolate Ganache:

In a microwave-safe bowl, combine the chopped chocolate, milk, and butter.

Microwave on low power for 2-3 minutes, stirring every 30 seconds, until the chocolate is melted and smooth.

Pour the chocolate ganache over the cooled cake, letting it drip down the sides.

Tips:

For a richer chocolate flavor, you can use bittersweet chocolate instead of sugar-free dark chocolate.

You can also add chopped nuts or a handful of chocolate chips to the batter for extra texture.

This cake is best served at room temperature. It can be stored in an airtight container in the refrigerator for up to 3 days.