Banana bread just took on a whole new meaning. This chocolate and caramel explosion of a cake is the perfect way to use some overripe bananas!
Preheat oven to 350 degrees F (180C) and grease 3 - 8 or 9 inch round cake pans with oil. Cream coconut oil and coconut sugar together in a large mixing bowl. Add bananas and stir until combined. Stir in apple cider vinegar, coconut milk, caramel sauce, and vanilla extract, and coffee. Add in baking powder then flour one at a time until well mixed then stir in chips and divide batter evenly into prepared pans.
Melt the chocolate and cream for the ganache in a double boiler over medium heat. Stir until well mixed then slowly pour over cake and allow a bit to run off the edges. Top cake with banana slices and drizzle with caramel. Serve immediately or store in refrigerator until ready to serve.
You can use any caramel sauce recipe you like but for this recipe I used this one.