Happy Monday! Today is my mom’s birthday and for the last few weeks she’s been giving me some not-so-subtle hints that she wanted me to make her her favorite banana cake for her birthday. My favorite recipe to use is out of one of my many cake decorating books. The best way, in my opinion, to eat this cake is with chocolate ganache filling and cream cheese frosting. It’s absolutely amazing!
I wanted to dress up her cake a little so I created this fun chalkboard banner and tied it to some paper straws. Her favorite color is red, so I chose red and white straws and twine. The best part is you can download this free printable HERE!
Here is the printable recipe for your enjoyment! This is also amazing as cupcakes. I like to spread some of the ganache on top and then pipe the frosting on them. Either way, it’s so good!
- 2 tsp baking soda
- 15 oz (3 1/4 cup plus 1 1/2 tbsp) all-purpose flour
- 1 cup (2 sticks) unsalted butter, softened
- 17 1/2 oz (2 1/2 cups) granulated sugar
- 4 large eggs
- 1 cup (8 oz) sour cream
- 1 tbsp pure vanilla extract
- 6 very ripe bananas
- 1 - 12 oz bag semi-sweet chocolate chips
- 3/4 cup heavy cream
- 2 sticks unsalted butter, softened
- 1 - 8oz block cream cheese
- 2 lbs powdered sugar
- 4 tbsp milk
- Preheat the oven to 350 degrees. Grease and flour three 8" round cake pans or use baking spray. In a large bowl, sift together baking soda and flour. Set aside. Peel bananas and mash them in a bowl. In a bowl of a standing mixer with a paddle attachment, cream together the butter and sugar on medium speed. Set the mixer to low and add the eggs one at a time. Scrape the bowl down. Add the sour cream and vanilla and mix until incorporated. Add the flour mixture in two batches, scraping down the bowl after each addition. Add the bananas and mix until combined. Do not overmix. Divide the batter evenly between the three cake pans and bake for 25-30 minutes, or until a toothpick comes out clean. Let cool completely.
- For the ganache, our the bag of chocolate chips into a medium-sized bowl. Heat the whipping cream in a small saucepan until hot, but not boiling. Pour over the chocolate chips and let sit for a minute or two. Stir with a whisk until incorporated and ganache has a smooth consistency. Let cool.
- For the frosting, mix the butter and cream cheese together until incorporated. Add powdered sugar in small amounts. Alternate the 4 tablespoons of milk when mixing.
- To stack the cake, use a sharp knife to level off the tops. Place the first layer down and pipe a ring of frosting around the outer edge of the layer to form a well. Spread half of the ganache into the well and smooth with a knife. Place the second layer on top and repeat. Finish with the third layer and crumb coat the sides and top of the cake with a thin layer of frosting. Place in the refrigerator until the cake layers and frosting are firm. Frost cake with the remaining frosting. Serve immediately or store in the refrigerator. Allow to come to room temperature before serving.
You can find me linking up to these parties:
Upcycled Treasures, My Crafty Spot, Mabey She Made It, Just A Girl and Her Blog
Katie this cake looks like something out of a magazine! I wish I was a baker but I’m just not good at it. I run to the store and buy my baked goods. Where did you get that cake dish. I’ve been wanting to get one like this for awhile. I have a ton of cake dishes but not one like this. Beautiful good and great pictures!
Courtney @ Crafts by Courtney recently posted…Easy-to Make DIY Wooden Pallet Mantle Centerpiece
Thanks so much, Courtney! I love baking and used to have my own home-based cake business. I decided to shut it down when it got to be too busy and therefore too much time away from my family. Not to mention the constant dishes! Now I just make them once in a blue moon for fun (usually for my kids’ birthdays). You wouldn’t believe the elaborate cakes my kids expect me to make them;)
I got this cake dish at Pier 1 a couple of years ago, but I can’t imagine it being something they would just stop selling. I had been looking for one exactly like it and lucked out when I went there:)
Oh, this looks absolutely gorgeous! I’m a sucker for all things banana and love your cake version–especially since chocolate ganache is involved 🙂
Amy | Club Narwhal recently posted…AND THE WINNER OF THE CROCHET GIVEAWAY IS…
Thank you! The ganache filling definitely is a favorite among anyone who’s tried it:)
This cake, I could just put a picture of it on my bulletin board and stare at it. The simplicity of its look makes it elegant! The inside looks like Heaven. Forget the picture I need to have some now!
Heather {Woods of Bell Trees} recently posted…Finale Bathroom Reveal
Lol! Thanks Heather! I’m actually having a tiny slice right now;)
This is such a beautiful cake and I LOVE cream cheese frosting! Also, congrats! You are featured on this week’s Do Tell Tuesday link party and have been pinned to our features board! Feel free to grab a button and link up this week too. 🙂 http://www.vintagezest.com/2014/03/do-tell-tuesday-14-with-features-co-host.html
Diane @ Vintage Zest
Diane @ Vintage Zest recently posted…Do Tell Tuesday #14 with Features & Co-Host!
Thanks so much Diane!
Beware of this recipe! It looks good but was a flop. The recipe calls for 6 bananas but doesn’t give size or a true volume. I made the cake for a birthday party and it was a flop with too much banana, I ended up having to make a different recipe late at night. Please fix the recipe!
Hi Kim, I’m so sorry the recipe did not turn out for you. I’ve made it tons of times and have never had a problem. I’ve never measured the amount of banana I have put in it, but I’ve always just used medium-sized bananas.
I, too, struggled with this recipe! I used 6 small-medium sized bananas and the amount of flour suggested seemed very small for that many bananas but I went with it and measured 3/4 cup plus the 1.5 tablespoons and ended up having pudding instead of cake. Almost seemed like a wet flourless cake. I’m not sure how only 3/4 cup of flour stands up to 6 bananas, 1 lb of butter and 4 eggs for everyone else but it didnt for me.
You are absolutely right. Please accept my sincerest apologies. I somehow forgot to add the 1 into the recipe and it should have said 3 1/4 cups of flour, NOT 3/4. Again, I am so sorry for my error. I have fixed the recipe in the post to reflect the actual amount. Thank you for bringing it to my attention.