• Sift together the whole wheat flour, cinnamon powder, baking soda and baking powder and set aside.
• Preheat the over to 180 degrees for 10 minutes.
• Into a mixing bowl. peel and the bananas.
• Mash them well.
• Cut and scoop the flesh from the avocado and add to the banana.
• Mash this and add the cracked eggs. maple syrup and vanilla extract.
• Whick this mix till it is smooth
• Add the sifted dry mix to the wet mix, Add the Almond meal too.
  
• Combine the wet and dry mix well till they form a smooth cake batter.
  
• Pour this in the prepared cake tin and bake
  
• Place the cake at 180 degrees for 20 minutes.
• check with the skewer to see if the cake come out clean.
• Remove from the oven and let the cake cool
  

For the chocolate ganache

• Place the cream and chocolate in a microwave safe bowl.
• Zapp for 30 seconds.
• Remove the bowl and mix gently.
• Zapp for another 30 seconds and remove ( careful it will be hot).
• Whisk gently so that the chocolate mix in well.
• The ganache will be a bit runny at this stage, and it will thicken as it cools.

To assemble the cake

• Place the cake on a rack or a turntable.
• Once the ganache has cooled a bit spread gently to create the swirls.
• The pattern you choose is up to you, but remember to spread fast as the ganache thicken as it cools.
  
• The ganache will harden if placed in the fridge, but stays soft when the cake is around 2o to 25 degrees.