• Preheat the oven to 350°F (180°C). Line a 9-inch x 9-inch round cake pan with parchment paper. Slightly oil the paper and pan with oil spray. Set aside.
• In a large mixing bowl, mash the ripe bananas with a potato masher or the paddle attachment of your stand mixer. Measure 1 cup + 1/4 cup of mashed bananas, and keep in the bowl.
• In the same bowl, whisk in oil, milk, coconut sugar, and vanilla extract. Set aside.
• In another bowl, stir flour, unsweetened cocoa powder, baking powder, baking soda, and cinnamon.
• Fold in the dry ingredients into the wet ingredients and stir with a wooden spoon or silicone spatula until the batter is consistent.
• Fold in chocolate chips.
• Transfer the batter to the prepared cake pan.
• Bake in the center rack for 45 to 55 minutes or until a pick inserted in the center of the cake comes out clean. If the top of the cake browns too fast, add a piece of foil on top of the pan after 30 minutes of baking.
• Cool down in the pan for 10 minutes, then release on a wire rack and completely cool down at room temperature before frosting.

Vegan Chocolate Ganache

• To make the ganache, add vegan chocolate chips and vegan cream in a non-stick saucepan.
• Bring over low heat, stir, and cook until melted and shiny.
• Remove from heat and spread all over the cooled banana chocolate cake.

Storage

• Store in a airtight cake box in the fridge for up to 5 days. Freeze the leftover cake in airtight boxes, whole or sliced, and thaw the day before at room temperature.