White Chocolate Banana Birthday Cake

I know, I know I’m about to describe a weekend with another banana recipe. But in my defense it was my friend, Jen’s birthday and when asked if she had any special requests for her cake, she said anything— and then listed banana, peanut butter and chocolate as her favorite flavors….

So, there I was in the kitchen (for the third time in a row) mashing ripe bananas for a banana birthday cake (with a fluffy peanut butter frosting filling and a white chocolate ganache)!

While the flavors don’t sound like a cake for adults, it was quickly devoured by the birthday-goers, and really I think this cake will please anyone. While banana bread is dense, and peanut butter is thick, this cake was nothing but light and fluffy and quite sophisticated.

(Going back to my Tips & Tricks to Mix By may be helpful). For this cake, make the white chocolate ganache and the cake the night before and assemble it the next day (The day you need it). The flavor of all cakes significantly improve by the next day too…

Banana Cake
2 cups cake flour
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla
2 tbsp sour cream
1 1/2 cup mashed banana (3 large bananas)

Preheat oven to 350 F. Grease and lightly flour two, 8-inch round cake pans.

In an electric mixer on low speed, cream the butter and sugar until light and fluffy. Mix the eggs in one at a time until fully incorporate. Mix in the vanilla.

Sift flour, soda, powder and salt together in a separate bowl.

Add the dry ingredients to the batter, about 1/2 at a time, alternating with a 1/2 cup of the mashed bananas, mix after each addition and begin and end with the flour mixture.

Bake about 35 minutes, or until a toothpick comes out clean. (Tip: a light colored, metal cake pan, will keep the cake from browning too much. Glass or dark metal pans, will make your baked goods darken more in the oven.)

Let cool about 15 minutes, then gently remove from the pans and by flipping them onto wire cooling racks. Let cool completely before frosting (overnight).

White Chocolate Ganache

3 cups Guittard white chocolate chips
1 cup heavy whipping cream
2 Tbsp light corn syrup (adds a bit of shine to the ganache)

Place chocolate into a large heat-safe mixing bowl. Heat cream on the stove until boiling. Pour cream into the chocolate and whisk vigorously until the chocolate has melted smooth. (if you have difficulty turning mixture smooth, place in the microwave for 30 seconds, then keep whisking.) Near the end of this process, add the corn syrup. Cover and place in fridge for 24 hours.

Peanut Butter Frosting
1 cup butter
2 cups Skippy smooth Peanut Butter
2/3 cups heavy whipping cream
8 cups powdered sugar

In a mixing bowl, beat butter and peanut butter until light and fluffy. Slowly beat in ½ of the powdered sugar. Mix in ½ of the cream. Beat in the remaining powdered sugar. Add more cream as necessary until the frosting is a good spreading consistency and the color is light in color and smooth. Place in fridge for 30-45 minutes.

Putting it All Together

When ready to pour the ganache over the cake, reheat the ganache in the microwave for 30 seconds at a time, stirring in between each interval. Repeat this process until it is completely melted and smooth. It should be a thick but pourable consistency.

Pour the ganache over the layered cake. Place the finished cake in fridge to let the ganache harden. Take your masterpiece out of the fridge an hour before serving.

...Maybe I should just start a website dedicated to bananas?