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
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