Bananas and chocolate are an inspired combination. This light and tender banana cake is frosted with a luscious chocolate ganache: heaven.

Serves 8 to 12.

1 cup unsalted butter, at room temperature
2 cups sugar
3 large eggs, at room temperature
1 tablespoon vanilla extract
3 to 4 overripe bananas
3 cups all-purpose flour
1¼ teaspoons baking powder
¾ teaspoon baking soda
1 teaspoon kosher salt
¾ cup buttermilk or sour cream

FOR THE GANACHE
2 cups semisweet chocolate chips
1 cup heavy cream

1. Preheat the oven to 350 degrees. Lightly butter a 9 x 13-inch baking pan.

2. Place the butter and sugar in the bowl of a mixer fitted with a paddle, and beat until well creamed, about 3 to 5 minutes. Add the eggs, vanilla, and bananas, and beat again.

3. Place the flour, baking powder, baking soda, and salt in a bowl, and toss to combine. Add the flour mixture to the butter mixture in three additions, alternating with the buttermilk and scraping down the sides of the bowl between additions.

4. Place the batter in the prepared pan, transfer it to the oven, and bake until the top is golden brown and a tester comes out clean, about 45 minutes. Set it aside to cool and remove from the pan.

5. While the cake is cooling, make the ganache: Place the chocolate chips in the top of a double boiler over medium heat, and cook until the chocolate has melted. Off heat, very, very gradually pour in the cream, stirring continuously until it is smooth. Set aside to cool.

6. When both the cake and the ganache have cooled, ice the cake: Using a thin spatula, generously cover the top of the cake with the icing. Serve immediately.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)