• Preheat the oven to 170C. Grease and line two 6 inch round cake tins with oil and parchment
• Sift together flour, baking powder and baking soda in a wide bowl to this add desiccated coconut, cinnamon powder and nutmeg and whisk well.
• In another bowl, take the roughly  chopped bananas along with brown sugar and oil and using a stick blender, blend it smooth.
• To this now add dry flour mix in 3 batches. Using a spatula slowly mix the dry into the wet. Take care not to mix vigorously. 
• If you feel the mixture is dry, add milk/water to this and mix. I added milk.
• Pour the batter in the prepared pan and bake in the preheated oven for 30-35 minutes or until a skewer inserted in the middle comes out clean
• Once done, remove the cakes from the oven and let it sit in the pan for 5 minutes. Then slowly remove them from the pan and let it cool on the wire rack completely
• If serving as such, serve it warm. I was planning to ganache it, so I cooled it well and cling wrapped and refrigerated it.

Let's Make Chocolate Ganache

• Chop the chocolate roughly, heat the cream in a saucepan, do not boil. Pour the hot cream over the chocolate and let it sit for 2-3 minutes.
• Use a spatula, whisk the chocolate and cream together. If the chocolate is at room temperature then it would have beautifully melted with cream, if you find small chunks of chocolate in your ganache, then, use the microwave and heat it for 10 seconds and whisk again to smooth silky chocolate ganache.
• Cling wrap the ganache, let it rest until use. I usually make the ganache an hour ahead of filling /frosting the cake

Let's frost the cake

• Remove the cake from the refrigerator, torte  the cakes.
• Put a blob of ganache in the  center if cake board/plate your decorating your cake 
• Place a cake layer on the board, brush the cake with simple syrup, fill the layer with ganache.
• Add the second layer of cake on top. Brush it again with syrup and fill in the ganache.
• Spread The ganache to the sides  of the cake. I tried by best to achieve a smooth texture. But then I making it for my folks at home, i know the flavors are great so didn’t worry much when I couldn’t get smooth  ganache!
• If you are serving the cake later, refrigerate. But make sure to remove the cake an hour or two before cutting and serving.
• Ganache hardens in the refrigerator so you need to give it time to come down to room temperature for the knife to slide down when you cut the cake.
• Been there, done that so, make sure the cake is at room temperature when you cut.

Storing & Serving

• The cake stays good for a week, refrigerated in an air-tight container .