How about the ingredients?
It is still pretty much the same except for the Banana Blondies base layer. An appreciable amount of sugar is removed from the original recipe. I know. The chocolate could already add another sweet element to this recipe, but that’s not all. That brings me to the next point!
I will strongly recommend you to use at least semisweet chocolate chips ( which is 50% cocoa ) for the ganache mixture. The darker the chocolate you use, the more there will be a pleasant balance between the natural sweetness of overripe bananas and the slight bitterness of the chocolate layer.
Oh, and since I am at the topic of overripe bananas! Well, the riper the bananas, the better it is. For some instances when I am not using overripe bananas, I will taste the bananas prior to deciding whether if it is suitable to be used in my baking recipes. This is to ensure that the bananas have at least a noticeable flavour on its own before I even put them in the oven. Else, there will not be any banana flavour in the final product ( happened to me before! ). If using just ripen bananas, I would suggest adding more, perhaps about 20 to 30 grams more?
My gosh, at times I feel like that naggy mother. I just want whoever who is using my recipes to be able to achieve their best, so please do forgive me!