Preheat oven to 180 C.

Whisk all dry ingredients - the flour, sugar, baking powder, baking soda, cacao powder and salt.

In another bowl mash the bananas.

Add the eggs and mix well.

Then add warm water, sunflower oil, milk and vanilla extract - whisk all together.

Mix together dry ingredients and wet ingredients until combined. The batter will be quite thin.

Butter or spray a 23x33 cm pan or one with 28 cm diameter.

Pour the batter into the prepared pan and bake for about 35 to 40 minutes.

You can check if it's cooked by inserting a toothpick in the center of the cake. If it comes out clean you can remove it from the oven and let cool.

Now it is ready for frosting with ganache.

Chop the chocolate in a heatproof bowl.

Heat the cream and butter in a medium sized saucepan over medium heat until reaching boiling point.

Immediately pour the boiling cream over the chocolate and let it stay for 5 minutes, then stir until smooth.

When Ganache has completely cooled, beat until soft and fluffy.

Spread the frosting on top of the cake. Put the cake in the refrigerator for 30-40 minutes.

Then serve it with your favorite drink.

Bon Appetit!