Chocolate Ganache Banana Snacking Cake

Set the oven to 350F (175°C) and grease a brownie tin. In a large bowl, add the mashed ripe bananas, melted coconut oil, maple syrup, eggs, and vanilla extract, then mix until smooth. In a separate bowl, whisk together the gluten-free flour blend, almond flour, baking powder, sea salt, and cinnamon. Stir the dry ingredients into the wet ingredients. Fold everything together until uniform, being careful not to over mix. If using chocolate in the batter, chop up about 1 cup of dark chocolate chunks and fold into the batter. Transfer the batter to the prepared pan and bake for 35-40 minutes or until golden brown. Let cool completely before frosting. For the frosting, melt 1 cup of chocolate chunks with 1 heaping tablespoon of peanut butter in the microwave (heat in 2 increments of 30 seconds each, stirring in between until smooth). Pour the melted chocolate mixture over the cooled cake and let it set in the fridge before slicing. This cake is best enjoyed heated up for a minute or two in the microwave, which melts all the chocolate for a dreamy experience.