1 cup butter, softened
1 3/4 cups white sugar
6 ripe bananas, mashed
2 tsp vanilla extract
3 cups all-purpose flour
2 tsp baking soda
1/4 cup unsweetened cocoa powder
1/4 tsp salt
3/4 cup sour cream
1/2 cup semisweet chocolate chips
1 tbsp heavy whipping cream
Preheat oven to 350 degrees F.
Grease a bundt pan with butter and sprinkle flour all over. Shake off excess.
In a mixing bowl, cream together margarine, sugar and eggs.
Stir in bananas, sour cream and vanilla.
Add sifted flour, baking soda, salt, and cocoa to a separate bowl and whisk together.
Bake for about 90 minutes, or when toothpick inserted in the center comes out clean.
For the ganache, heat chocolate chips and heavy whipping cream in a small saucepan over low heat, constantly stirring until melted.
Once done, place cake on cooling rack and let cool for 30 minutes.
Pour ganache over the cake and allow to set before serving, about 15 minutes.
Guest Post by Kristianne from My San Francisco Kitchen
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