4 oz (abt 110 grams) semisweet or bittersweet chocolate, cut into small pieces
½ cup (100 ml) heavy whipping cream
½ tablespoon unsalted butter
Preheat oven to 180° C (350° F) and place rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a square 8 x 8" pan. Set aside.
In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In another large bowl, whisk together the mashed banana, water, milk, oil, applesauce and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. Your better will be quite thin. Pour the batter into the prepared pan and bake for about 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
Remove from oven and let cool on a wire rack. When completely cooled, frost with the Ganache.
Place the chopped chocolate in a medium sized stainless steel, or heatproof bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. When Ganache has completely cooled, beat until soft and fluffy. I did put it in fridge for half an hour. Then spread the frosting on top of the cake. And then again I did place my cake in fridge and that way ganache set nicely. Just delicious!
Recipe by Seven Spice at http://www.7spice.net/dessert/chocolate-banana-cake-eggless/