This is a naughty treat perfect for pudding or afternoon tea. I’ve used almond flour which gives this cake the most delicious, rich, fudgy and most importantly moist texture. So get guzzling as soon as you can!
Preheat the oven to 180°C.
Place the almond flour, cacao powder, baking powder and salt into a large mixing bowl and set aside.
Crack the eggs into a mixing bowl and beat for about a minute. Mash the bananas with a fork and add to the eggs, together with the oil and syrup. Beat until all is well combined.
Add the wet ingredients to the dry ingredients and use a whisk to stir until everything is mixed.
Grease a cake tin with butter or olive oil. Pour the batter into the greased tin and bake for about 35 minutes. Remove the cake from the oven and allow to cool completely.
Now to make the ganache. Break the chocolate into small pieces and place in a bowl. Heat the milk in a pan until it begins to boil then pour over the chocolate. Leave for a minute to melt. Use a spoon to stir until completely smooth. Pour the ganache over the cake and watch as is firms up. If the ganache thickens before you have poured it over the cake, you can melt it again in a pan.