Lemon-Infused Quinoa Chocolate Banana Cake

1.Preheat oven to 350°F (175°C). Spray a 9-inch cake pan with non-stick cooking spray.

2.Rinse the quinoa thoroughly under cold water until the water runs clear. In a medium saucepan, bring 2 cups of water to a boil. Add quinoa, reduce heat to low, cover, and cook for 15 minutes or until the water is absorbed. Remove from heat and let it stand covered for 5 minutes. Fluff with a fork and let it cool.

3.In a large mixing bowl, whisk together eggs, vegetable oil, sugar, and vanilla extract until well combined. Stir in cooled quinoa, mashed bananas, and lemon zest.

4.In a separate bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

5.Pour the batter into the prepared cake pan. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

6.To make the chocolate ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Do not boil. Remove from heat and add the chopped semi-sweet chocolate. Let sit for 1 minute, then stir until the chocolate is completely melted and the mixture is smooth.

7.Once the cake has cooled, pour the chocolate ganache over the top of the cake, allowing some to drip down the sides. Garnish with sliced bananas, lemon zest, and a dusting of powdered sugar before serving.