2 cups all purpose flour lightly spooned, then measured
1 cup Dutch processed cocoa powder lightly spoon, then measured
2 teaspoons baking soda
1/2 teaspoon salt
3 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoons freshly grated nutmeg
1/2 cup coconut oil melted
10 tablespoons unsalted butter melted
1 1/2 cups light brown sugar
Roasted bananas (from above)
2 large egg
1 tablespoon vanilla extract
1 1/2 cups mini chocolate chips
FOR THE CHOCOLATE GANACHE:
1 cup dark chocolate chips
1/4 cup heavy cream
ROAST THE BANANAS:
Preheat your oven to 375° Fahrenheit. Slice banana lengthwise (long side) in half and line them in lightly greased baking pan.
Sprinkle the light brown sugar, ground cinnamon, cloves, ginger, and freshly grated nutmeg over the bananas.
Roast bananas for 25 minutes, until the bananas are soft, the juices have released and the sugar has somewhat caramelized.
Remove from the oven and transfer the bananas, along with the caramelized syrup that’s accumulated in the pan in a small bowl. Mash the bananas with a fork and set aside to cool.
MAKE THE CAKE:
Lower the oven temperature to 350° Fahrenheit. Grease a 12-cup bundt pan with shortening, then dust with flour. Set aside.
In a medium bowl sift the flour, cocoa powder, baking soda, ground cinnamon, salt, and spices. Set aside.
To a large bowl, add the melted coconut oil, melted butter, light brown sugar and roasted bananas. Whisk with a hand whisk until combined.
Add the egg and vanilla extract, then whisk until completely incorporated.
Fold in the flour/cocoa powder mixture into the wet ingredients until just combined. It’s OK to see some dry flour bits. Fold in the chocolate chips, ensuring all dry bits are incorporated into the flour. Be sure not to overmix.
Pour mixture into the prepared pan. Place pan in the oven and bake for 60 minutes until a tester inserted in the middle of the pan comes out clean or with a few moist crumbs.
Remove from the oven and allow to cool in the pan for about 5 minutes. Invert the cake to a wire rack to cool completely.
MAKE THE GANACHE:
Place the chocolate in a small bowl. Pour the heavy cream over the chocolate. Microwave for 30 seconds, then stir. Melt in 10 or 15 second increments, stirring between each interval until the chocolate is smooth and shiny. Pour over the cooled cake.
Cake can be stored in an airtight container at room temperature up to 3 days.