If you love chocolate and bananas, you’ll love these Banana Squares. It’s a great way to have your cake and eat it too! You simply make a cake batter, then pour it over sliced bananas. Once baked, the cake is topped with chocolate ganache, and sprinkled with pistachios. Slice in bars, and you have banana squares! The chocolatey cake is light and fluffy, while the banana is sweet and full of flavor. It’s perfect for a quick get-together and looks impressive too. Your friends won’t even know how easy it actually is to make! Don’t worry, your secret is safe with us!
Test the cake to see if it’s done. Insert a wooden skewer into your cake and see if moist crumbs stick to the skewer. Then you know the cake is done. If you see wet batter, you’ll need to bake the cake a little bit longer. Cakes usually continue cooking for a short while after baking, so don’t wait until the skewer is completely clean, otherwise, you’ll end up with an overbaked cake.
Add a teaspoon of instant coffee to the cake batter to accentuate the chocolate flavor!
To test if your baking powder is still active, mix a cup of hot water with 2 teaspoons of baking powder. If it fizzes immediately, it’s active. If not, it’s time to buy new baking powder!
Make it dairy-free by using almond or oat milk for the batter, and coconut cream for the ganache.
Store the cake in a cake tin, or another airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
Beat the eggs and sugar until light and foamy.
Add the oil, milk, and hot water, and whisk again.
Add the cocoa, flour and baking powder. Mix until the batter is smooth.
Slice the bananas into thick slices.
Grease a cake tin with butter, and place the banana slices on the bottom of the tin.
Pour the batter over the bananas. Bake 40 minutes at 180°C / 350°F.
Meanwhile, bring the cream and milk chocolate to a boil.
Pour the cooked ganache onto the baked cake, then sprinkle with pistachios. Slice into squares and serve.