Makes about 50-56 bars. Difficulty
1 cup walnuts, coarsely chopped 1 cup gf flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup of unsalted butter (2 sticks), cut into pieces 1 cup sugar 3 large eggs 1 teaspoon vanilla extract 6-7 ripe bananas, peeled and quartered 2 cups semi-sweet chocolate, chopped
1 cup heavy cream 4 Tablespoons sugar 4 ounces bittersweet chocolate, chopped 4 ounces semi-sweet chocolate, chopped
Preheat the oven to 325°F. Place the walnuts on a baking sheet and toast in the preheated oven for 7-9 minutes or until fragrant and lightly browned. Remove the nuts from the oven and let cool. (Leave the oven on.) Coarsely chopped.
In a bowl, whisk together the gf flour, baking powder and salt.
In the bowl of an electric stand mixer (or alternatively you can use a hand mixer), beat the butter until soft. Add 1 cup of sugar and continue to beat for about 2 minutes. Scrape down the sides of the bowl. Add the eggs, one at a time, beating between each addition. Add the vanilla and beat on high for 1 minute. Scrape down the sides of the bowl. Add the bananas; beat on high for 2 minutes or until fairly smooth. Reduce the mixer speed to low and gradually add the dry ingredients. Mix until incorporated, about 1-2 minutes. Add the 2 cups semi-sweet chocolate and nuts; mix on low until just incorporated. Remove the bowl from the stand and stir with a wooden spoon to finish mixing the ingredients. Spoon the batter into a greased 9x13 inch baking pan, spreading the top to smooth. Bake for 40 minutes or until golden brown around the edges and set in the middle. (The butter content in the cake may rise somewhat to the top and sides- it may look like its not going to work - but it will once it cools.) Transfer the pan to a cooling rack. Let cool in the pan for at least one hour before topping with the chocolate ganache.
To make the ganache, heat the cream and 4 tablespoons sugar until just boiling. Place the semi-sweet and bittersweet chocolate in a heat proof bowl. Pour the boiling cream over the chocolate. Stir with a whisk until smooth. Pour the ganache over the banana cake. Use a cake spatula to smooth the ganache. Refrigerate for 1 hour before serving.
To serve, use a serrated knife to cut the cake into 1-1/2x1-1/2 inch squares. Store in a tightly sealed plastic container until you are ready to eat.
We used The Gluten Free Pantry’s Country French Bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.