Ingredients

• ¹⁄₂ cup butter, melted (about 100g)
• ¹⁄₄ cup brown sugar
• 3 large or 5 small, ripe, mashed bananas
• 2 cups dessicated coconut
• 100g ground almonds
• 1 tsp baking soda
• 4 free range eggs
• pinch salt

Method

1. Preheat oven to 180°C.
2. Grease and line a loaf tin with baking paper.
3. Place all ingredients in a bowl and mix until just combined.
4. Pour into loaf tin and cover with foil.
5. Bake for 45 minutes, then remove foil and bake for another 15min or until a skewer comes out clean.
6. Turn out to cooling rack and allow to cool.

Easy Chocolate Ganache

Ingredients

• 250g Whittackers 50% dark chocolate
• 125g cream

Method

1. Break up chocolate and place in a microwave safe bowl.
2. Pour cream over chocolate.
3. Microwave for 45s, then stir. Chocolate should be starting to melt.
4. Keep microwaving for 15-20s at a time, stirring well each time, until chocolate has melted. All up, I neede a total of about 2 minutes.
5. Stir until chocolate is totally combined.
6. Whisk until smooth. 
7. Taste and ensure that the mixture is not grainy. If grainy, heat another 10-15s and whisk until smooth.
8. Place cling film over mixture and press it down to just touch the surface of the ganache.
9. Allow to cool at room temp overnight, or in the fridge for an hour.
10. Spread over cake.

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