Name: Chocolate Chunk Banana Coconut Cake With Ganache
Prep time: 25 min
Cook time: 1 h
Total time: 3 h 40 min
Yield: 10
Cuisine: American
Ingredients: Cooking spray; 2 cups all-purpose flour (9 ounces; 260 g); 3/4 teaspoon baking powder; 3/4 teaspoon (3 g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight; 1/2 cup mashed ripe bananas (1 to 2 bananas); 1/2 cup plus 3 tablespoons unsweetened coconut milk, divided; 1 1/2 teaspoons (7 ml) vanilla extract; 1/2 teaspoon plus 1/8 teaspoon coconut extract, divided (optional); 3 1/2 ounces unrefined coconut oil (about 1/2 cup; 100 g), solid but soft, about 70°F; 1 1/2 cups granulated sugar (10 1/2 ounces; 298 g); 2 large eggs, at room temperature; 6 ounces semi-sweet chocolate, chopped, divided; 3/4 cup sweetened shredded coconut (2 1/4 ounces; 64 g), toasted, divided (see note); 1 tablespoon (15 ml) light corn syrup

1 Adjust oven rack to lower-middle position and preheat oven to 350°F (175°C). Spray bottom and sides of a 9-by-5-inch metal loaf pan with cooking spray. Line the long sides with a 7-by-13-inch sheet of parchment paper, with overhang. In a large bowl, whisk flour, baking powder, and salt together. In a second bowl, whisk together mashed banana, 1/2 cup coconut milk, vanilla, and coconut extract, if using.

2 Using a stand mixer fitted with a paddle attachment, beat coconut oil and sugar on medium speed until combined and resembling wet sand, about 3 minutes. Add eggs, one at a time, and beat until combined.

3 Reduce speed to low and add flour mixture in 3 additions, alternating with banana mixture in 2 additions, allowing each addition to incorporate fully, scraping down bowl as needed. Using a rubber spatula, fold in 4 ounces of chopped chocolate and 1/2 cup of toasted shredded coconut. Transfer batter to prepared pan and smooth top with rubber spatula.

4 Bake until a toothpick inserted in center of loaf comes out clean, loaf is well risen and golden brown, or to an internal temperature of around 206°F (97°C), 60 to 85 minutes. Cool cake in pan on a wire rack for 30 minutes. Using parchment overhang, remove loaf from pan and discard parchment paper. Continue cooling completely on a wire rack for about 90 minutes.

5 Meanwhile, thirty minutes before cake is finished cooling, in a microwave-safe bowl, microwave corn syrup, remaining 3 tablespoons of coconut milk, and remaining 2 ounces chopped chocolate at 50 percent power, stirring frequently with a rubber spatula, until chocolate is melted, 1 to 3 minutes. Stir in remaining 1/8 teaspoon coconut extract, if using. Let sit until slightly thickened but still pourable, about 30 minutes while the cake finishes cooling.

6 Once cake is cool, Set wire rack with loaf in a rimmed baking sheet. Pour ganache over top of cake, letting excess flow down sides. Sprinkle top with remaining 1/4 cup toasted coconut. Refrigerate until chocolate is set, about 15 minutes. Slice and serve.