If we are being honest, bananas are not my most favorite things in the world. I like them on their own, but if they are mashed up in something I’m usually not a fan. Usually. This cake though, is an exception. A moist, flavorful, dense, exception.
We had a few bananas laying around that had about .238546109 seconds before they went bad. Because dessert is on my mind 24/7, naturally I saw these poor bananas and thought of a recipe to give them new life! Banana bread? Too expected. Banana pudding? Too traditional. A multi-layered banana cake with chocolate chips, chocolate ganache, and chocolate butter cream? Perfection. Let me just stop talking and give you a visual of this beaut…
Whip it. Whip it real good. The butter, sugar, and eggs that is.
Mashed bananas and lemon juice. Ew. Thank goodness this gets put into a cake.
Flour, baking soda, salt, ya know… Your basics.
The batter is almost complete! Just have to add mashed bananas and chocolate chips! This is my go-to vanilla cake at this stage. So good!
There is something so satisfying about getting both layers out successfully. This task has tested my patience over the years……
I always put a thin base layer of icing on the cake stand to keep the cake from sliding. Otis says “Hey. I’ll take some of that.”
As if that wasn’t enough, add some chocolate butter cream. Wowzer.
How could this be bad? Not possible.
More cake, more ganache, more yum.
Top it off with one more thick layer of butter cream….
Oh. My. Wow. Would it be crossing the line if I make this picture my desktop background…?
Just look at that. If that doesn’t do your soul some good, I don’t know what will.
This might be my new favorite cake. Shhhhhh… Don’t tell Red Velvet.
- 3 bananas
- Juice of 1 lemon
- 3 cups of all purpose flour
- 1 1/2 teaspoons of baking soda
- 1/4 teaspoon of salt
- 1 stick unsalted butter, softened
- 1/4 cup of canola/vegetable oil
- 1 1/2 cups of granulated (white) sugar
- 1/2 cup of light brown sugar
- 1 teaspoon of vanilla
- 3 eggs
- 1 1/2 cups of milk
- 1 cup of semi-sweet chocolate chips
- 2 cups of semi-sweet chocolate chips
- 1 tablespoon of butter
- 4 tablespoons of heavy cream
Chocolate Butter Cream:
- 1 stick of unsalted butter, softened
- 1/4 cup of chocolate ganache (from the portion you already made!)
- 3 cups of powdered sugar
- 3 teaspoons heavy cream
This cake takes quite a few steps, but it is SO worth it. Preheat your oven to 350. Spray two circular cake pans and line each bottom with a layer of parchment paper. In a medium bowl, mash the bananas with the lemon juice and set aside. In a large bowl, combine the flour, baking soda, and salt and set aside In the bowl of a stand mixer, beat the butter and oil together until smooth. Add the sugars and vanilla and beat until smooth again. Lastly, add the eggs one at a time, mixing after each addition. Once combined, beat it on very high for about 30 seconds. Alternately add the flour and milk into this sugar, egg, and butter mixture. ALWAYS start and end with flour. Mix well after each addition of milk and flour. Do this until both milk and flour have been completely combined. Add the chocolate chips and mashed banana mixture to the cake batter and beat on low speed until completely combined. Pour the batter equally into both prepared cake pans. Drop the pans against a hard flat surface to rid of some air bubbles. Bake for 45 minutes at 350.
While the cake is baking, make the ganache. In a medium pan, add the chocolate chips and butter and stir until melted. Add the heavy cream and stir until combined. Set aside until needed.
For the butter cream, in the bowl of a stand mixer add the butter and beat until smooth. Combine the powdered sugar one cup at a time. Add the heavy cream and chocolate ganache, Beat on very high speed until combined and fluffy. Put this in the fridge until you are ready to ice your cake.
Once the cake is completely cool, ice the cake. Put down one cake layer, top with half of the ganache, then half of the butter cream. Place the second layer of cake on the first, top with the rest of the ganache, then the rest of the butter cream. Smooth it all out, lick your icing utensil, eat 13 pieces of cake, and feel no shame. Then repeat.