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Peanut Butter Banana Cake with Whipped Ganache

A moist and delicious banana cake is filled and frosted with a rich peanut butter buttercream and drizzled with chocolate ganache and topped with a fluffy whipped ganache.
Prep Time1 hour 30 minutes
Cook Time50 minutes
Total Time2 hours 20 minutes
Course: Dessert
Cuisine: American
Servings: 16 slices
Calories: 713kcal
Author: Tornadough Alli

Ingredients

  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups bananas mashed (about 4 medium)
  • 1/2 cup butter room temp
  • 1/4 cup vegetable oil
  • 1 1/4 cup sugar
  • 1/2 cup brown sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1 1/2 cup buttermilk

PEANUT BUTTER BUTTERCREAM

  • 1 cup butter
  • 1 cup shortening
  • 1 16-18 oz container peanut butter
  • 5 cups powdered sugar

WHIPPED GANACHE

  • 1 package semi-sweet chocolate chips
  • 1 cup heavy whipping cream

Instructions

  • Preheat oven to 325.
  • Line the bottoms of 2 9" cake pans with parchment paper and spray pans with non-stick cooking spray, set aside.
  • In medium bowl mix together your flour, baking soda and salt, set aside.
  • In bowl cream together your butter, oil, sugar and brown sugar until light and fluffy.
  • Mix in eggs 1 at a time, combining well after each addition.
  • Stir in your vanilla and bananas until combined.
  • Starting with flour alternate adding your flour and buttermilk into your wet mixture until everything is combined.
  • Pour batter evenly into baking pans and bake for about 50 minutes or until center is set
  • Remove from oven and let cool in pans for about 10 minutes before turning out onto cooling racks to cool completely.
  • Meanwhile to make your buttercream, in large bowl mix together your butter and shortening until fluffy.
  • Add your peanut butter and continue to mix until blended and creamy.
  • Adding 1 cup at a time mix in your powdered sugar until your reach your desired consistency.
  • To assemble your cake, split each of your cake layers in half using a cake leveler or serrated knife, add your bottom layer to a turntable and top with about 3/4 cup buttercream and smooth out the edges. Repeat for all layers
  • Once you place your top layer on pipe remaining frosting onto sides with a long flat ribbon tip and smooth out over sides and top.
  • Place in refrigerator to chill.
  • Meanwhile to make your ganache, place your chocolate in a heat proof bowl.
  • On stove top add your heavy cream to pan and heat until it just beings to boil, then remove and pour over your chocolate. Cover for about 5 minutes.
  • Remove top and stir your cream and chocolate together until its all melted and blended. Let sit for a few minutes to thicken a bit.
  • Remove cake from refrigerator and spoon a little of your ganache over the edges of your cake so it drips down the sides, place back in refrigerator.
  • Place your ganache in the refrigerator for about 30 minutes or until completely cool, once cooled remove and using a hand mixer start to whip your ganache until it becomes light and fluffy (abut 5 minutes.)
  • Place whipped ganache in piping bag fitted with a large start tip, remove cake from refrigerator once again and pipe desired design on cake.

Nutrition

Calories: 713kcal | Carbohydrates: 83g | Protein: 4g | Fat: 41g | Saturated Fat: 21g | Cholesterol: 99mg | Sodium: 348mg | Potassium: 150mg | Fiber: 1g | Sugar: 62g | Vitamin A: 840IU | Vitamin C: 1.3mg | Calcium: 56mg | Iron: 1.5mg