Grease the interior of an 8-inch removable bottom baking pan.
Add the bananas to a bowl and blend them. Reserve
In a large bowl, add chocolate chips and microwave at 1-minute intervals, stirring in between with a spatula, until chocolate is fully melted and smooth. Or, you can melt the chocolate on the stove using the double boiler method.
Add the melted chocolate banana puree and mix until fully combined. Pour batter into the prepared pan. Use your spatula to smooth the surface.
Bang the bottom of the pan a few times against your counter to level the cake and remove any air bubbles.
Place into the fridge until the cake is set. This can take about 60 minutes.
Place the chocolate in a mixing bowl.
Heat coconut cream until it reaches a simmer, then pour it over the chocolate.
Immediately start stirring until the chocolate is completely melted and lump-free.
Pour the ganache over the cold cake and spread it uniformly.
Place the cake in the fridge until the ganache is set, for about 1 or 2 hours more.
Make sure to use ripe fresh bananas. Frozen bananas retain too much water and overripe bananas are too soft and won't allow the cake to firm up when cold.
This cake is best made in a removable bottom pan as it will be easier to remove. Alternatively, you can make this recipe in individual ramekins or in a family-style size, by making it in a deep dessert dish. I made mine in this 8-inch pan. You can make it in a smaller pan, your cake will just be thicker. I don't recommend making it in anything bigger than 8 inches because your cake will be quite thin and won't look as good.