Vegan Chocolate Banana Marshmallow Cake

 Last night I was bored (I mean what else is there to do on a Saturday night anyways?) and had some bananas I needed to use. I was going to freeze them, then make smoothies but thought "hey I'll just make some banana bread", so I set out to do just that until I saw a friend post about making some marshmallow rice treats. Instant marshmallow need sunk in and well guess what, what did I have sitting in my pantry calling my name? A bag of Dandies marshmallows, that's what!  Vegan or not, these are the best marshmallows that I've ever had and I will only buy these for all my marshmallow needs. If you haven't tried them, I suggest you do just that ASAP. So, my mind got to working, and I came up with this little sweet treat. A banana cake stuffed with marshmallows and a nice dark chocolate ganache, which I wasn't even going to do in the first place, but why not?  I'm not going to lie, I couldn't wait for it to cool so I ate a warm piece, followed by a nice cold piece this morning for breakfast. It's nice being an adult sometimes, isn't it?

This cake is really simple, and took me minutes to put together, assemble, and even eat. I'm not normally a fast eater, but this I just wanted in my mouth as soon as I saw it. 

Easy, breezy prep.

Before the chocolate, looks so lovely.

After the chocolate, I may or may not have gone chocolate crazy. Hey, it was one of those nights. Don't judge! 

For the cake:

3 ripe bananas, mashed well with 1 TS of lemon juice
1 1/4 C all purpose flour
1/4 TS baking soda
1/2 TS salt
1 TS baking powder
1/2 - 3/4 C sugar, depending on how sweet you want it
1/3 C oil
2/3 C vanilla soy milk ( I used 8th continent, or any non dairy milk of choice)
1 TS pure vanilla extract

Preheat your oven to 350 degrees, spray an 8 inch spring form pan with cooking spray and set aside. I covered the bottom of mine with foil to prevent any leaking of sort, none occurred but you never know. Mash your bananas and lemon juice together until little or no lumps. Mix in the oil, vanilla soy milk, and extract. In a different large bowl, whisk together all your dry ingredients, and then slowly add in the banana mixture. Pour half of your batter into prepared pan, throw a bunch of marshmallows on top, trying to keep them in the middle, but not on top of each other. Pour remaining batter on top and bake for 35-40 minutes, or until toothpick inserted in center comes out clean. Let cool 10 minutes in the pan, then slowly take off the spring form side, place on serving plate or cake stand.

For the ganache: 

12 ounces dark chocolate chips

1 C soy creamer

Put chocolate chips into heat safe glass bowl, in a small saucepan heat creme until boiling, making sure to whisk constantly to prevent burning. Pour immediately over chocolate chips and whisk until nice and glossy. You can pour directly over the cake, or you can cool slightly. The longer it cools, the thicker it will get. You may not want to use the entire batch either, like I said I went ganache crazy and my cake was pretty much swimming in chocolate. It happens. Enjoy :)