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Baked Sunday Mornings: Bananas Cake

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I didn’t add the Dark Chocolate Ganache topping that the recipe called for but the cake tasted great as is.

This week’s Baked Sunday Mornings challenge is for Bananas Cake which is so much more than it seems.  It’s a banana cake with peanut butter filling, layered and covered with milk chocolate ganache, and topped with dark chocolate ganache.  I had some trouble with the milk chocolate ganache frosting setting, so I left off the dark chocolate ganache.  But, from a flavor standpoint, we didn’t seem to miss it at all.

The first layer of cake, peanut butter filling and milk chocolate ganache frosting.


The best thing about this cake is that it’s light and packed with flavor despite its entirely decadent appearance.  My brother and his daughter were delighted as this triple threat of chocolate, banana, and peanut butter is one of their all-time favorite flavor combinations.


The only difficulty I had was the milk chocolate ganache frosting not setting up.  I added 3 cups of powdered sugar to try to firm it up which only worked marginally well.  In discussion with other Sunday Morning Bakers, I realize that I should have chilled it and kept whipping it until it thickened.  I’ll get the chance next time as my brother will undoubtedly request this cake for his birthday later this year!

Enjoy!

This Sea Lion was playing in the run-off water from our fisherman’s boat at the
Channel Islands Farmers’ Market last Sunday!
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Comments

  1. stellinasweets.com says

    It sounds like most people struggled with the frosting– I’m about to make it, and I’m really nervous! Nevertheless, your cake is lovely and I’m so glad it tastes as good as it looks! 🙂

  2. Cocoa and Lavender says

    Oh, Susan! I wish I were with you and John! Mark doesn’t like baked banana anything, and he is not too find of chocolate, either. I know you feel my pain!! This looks so good to me, and the added PB layer just has me salivating! ~ David

  3. Sarah says

    Sounds like yours worked out even though the buttercream was a struggle! My cupcakes are in the fridge because the buttercream goes soft if I take them out… :/

  4. Christina Conte says

    Holy cow that looks good! I cover lots of my cakes in dark chocolate ganache as its so easy to do-I might make this and reverse what you did: skip the frosting and use the ganache! Looks incredible, Susan!

  7. Robyn MacDonald says

    There’s just so much butter in the frosting – if it’s warm outside and the butter starts to get soft/melt, things can get messy really quickly. The chocolate frosting recipe I love is from Joy the Baker – just search for “The Best Chocolate Buttercream Frosting” on her blog. Can’t go wrong with that one!