Best banana chocolate cake

1 cup (200g) caster sugar) - 3/4 cup (165g) if using semisweet chocolate for the ganache

1 cup (140g) plain flour

1/3 cup (35g) unsweetened cocoa powder

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

1 large egg (about 550g)

1 very large ripe banana, mashed

1/2 cup (120ml) warm water

1/4 cup (60ml) milk

1/4 cup (60ml) vegetable oil

3/4 teaspoon pure vanilla extract

Ganache:

140g semisweet or bittersweet chocolate chips

1/3 cup (100ml) heavy whipping cream

1/2 tablespoon (7g) salted butter

Greased 20cm x 20cm square cake tin.

1. Preheat oven to 180 C.

2. In a large bowl, sift in flour, sugar, cocoa powder, salt, baking powder and baking soda. Mix well.

3. In another bowl, add in mashed banana, egg, milk, warm water, oil and vanilla. Mix well.

4. Add the wet ingredients to the dry, mix until just combined. Do not over mix.

5. Pour into a greased cake tin and bake for 25 minutes or until skewer comes out clean. 

6. Cool cake in the tin on a wire rack. Remove from the tin.

7. Melt all ganache ingredients in a bowl over simmering water. Let it cool a little before spreading over cake. 

8. Top with chopped nuts ( I used pistachios) and let it set in fridge for at least 30 minutes.

Recipe from Bearnaked Food.