Preheat the oven to 180º C. Grease a 25cm round Bundt cake tin with non-stick baking spray. In a mixing bowl, whisk together the butter, oil and brown sugar. Add the eggs and beat until well combined and creamy. Whisk in the vanilla, mashed bananas and buttermilk. The mixture will look as if it’s curdled, but it’ll correct once you add the flour.Sift together the flour, salt, cinnamon, baking powder and soda. Add the dry ingredients to the wet and mix in gently. Divide the batter into two separate bowls. Mix the cocoa paste into one and fold in the chopped chocolate. Spoon the batter into the Bundt tin in alternate spoonfuls.When all the mixture is used up, swirl through with the back of a knife. Bake for 35 minutes or until a skewer comes out clean.Set aside to cool in the tin, before turning out. To make the ganache, place the coconut milk, chocolate, glucose and cinnamon in a heatproof bowl. Set the bowl over a pan of simmering water and heat until the chocolate is completely melted and the ganache is smooth and glossy. Allow to cool and thicken up slightly before pouring over the cooled Bundt. Scatter with toasted coconut flakes.Tip: If you are going to be using the coconut flakes, serve immediately as they loose their crisp texture when left in contact with the ganache. Alternatively, use chocolate shavings.Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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