Chocolate Banana Cracker Cake: A Decadent Twist on Classic Flavors

In a large bowl, crush the crackers into small pieces, or use a food processor for a finer texture. Spread a layer of crushed crackers at the bottom of a 9×9-inch square dish or a similar-sized baking dish.
Make the Banana Layer:

Slice the ripe bananas into thin rounds and layer them on top of the cracker crumbs.
Prepare the Chocolate Ganache:

In a small saucepan, heat the heavy cream (or coconut cream) over medium heat until it begins to simmer.
Remove from heat and stir in the chocolate chips, honey or maple syrup, vanilla extract, butter (if using), and a pinch of salt. Stir until the chocolate is completely melted and smooth.
Assemble the Cake:

Pour the warm chocolate ganache evenly over the bananas and cracker layer. Spread it gently with a spatula to cover everything.
Repeat the layers of crackers and bananas, then pour the remaining chocolate ganache over the top.
Chill:

Cover the dish and refrigerate the cake for at least 4 hours, or overnight for the best results. This allows the layers to set and the flavors to meld.
Serve:

Once chilled, slice the cake into squares and serve. For extra flair, top with whipped cream or a sprinkle of cocoa powder or chopped nuts.
Serving and Storage Tips: