Chocolate banana cake combines the best parts of banana bread and chocolate cake into one amazing dessert.
We’re absolutely in love with the combination of chocolate and bananas. These two flavors are a match made in heaven, and this banana cake with chocolate icing is no exception. The cake starts with three layers of tender banana buttermilk cake, all topped with our favorite dark chocolate ganache. This cake is the ultimate chocolate-banana delight.
TIPS FOR THE PERFECT BANANA CAKE WITH CHOCOLATE ICING:
- Even Cake Layers: Distribute the batter evenly among the cake pans for uniform layers. Using a kitchen scale can help achieve precise results.
- Cooling Method: Cool the cake layers in the pans for about 10-15 minutes, then transfer to a wire rack. Cooling them in the pans helps retain moisture and prevent collapsing.
- Chilled Ganache: Chill the ganache in the fridge for about 30 minutes before icing the cake. This helps it set and hold its shape better when spreading.
BANANA CAKE WITH CHOCOLATE ICING FAQS:
Can I freeze the cake layers?
Yes, freeze the layers for up to 1 month. Wrap each cooled layer in plastic wrap and aluminum foil, then place in a freezer-safe bag or container. Thaw overnight in the refrigerator before assembling.
Can I substitute the buttermilk?
Yes, make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5-10 minutes before using.
How should I store the banana cake with chocolate icing?
Store the assembled cake in an airtight container at room temperature for up to 3 days. If it’s warm, store in the refrigerator to prevent the icing from melting.
Can I use milk chocolate for the ganache?
Yes, though dark chocolate is recommended for a richer flavor, milk chocolate can be used for a sweeter taste. Adjust the sugar amount accordingly.
Can I omit the almond extract?
Yes, you can leave out the almond extract. It adds a subtle nutty flavor, but the cake will still be delicious without it.
Banana Cake With Chocolate Icing
Ingredients
**Banana Cake:**
- – 2 1/4 cups mashed bananas
- – 1 tablespoon lemon juice
- – 4.5 cups all-purpose flour
- – 2 1/4 teaspoons baking soda
- – 1 teaspoon salt
- – 3 cups white sugar
- – 1 1/8 cup butter 18 tablespoons
- – 5 eggs
- – 2 tablespoons vanilla bean paste or 1 tablespoon vanilla extract
- – 1 teaspoon almond extract
- – 2 1/4 cups buttermilk
**Chocolate Ganache Icing:**
- – 8 ounces dark chocolate 70%
- – 6 tablespoons butter
- – 1 1/4 cups sugar
- – 1 1/4 cups heavy cream
- – 2 teaspoons vanilla or 1.5 tablespoons vanilla bean paste
- – Pinch of salt
Instructions
**Banana Cake:**
- Preheat the oven to 350°F.
- Mash ripe bananas with lemon juice and set aside.
- In a bowl, combine flour, baking soda, and salt.
- In a large bowl, cream together the sugar and butter for 3-5 minutes until pale and fluffy. Add the eggs one at a time, then add the vanilla and almond extract.
- On low speed, alternate adding the dry ingredients and buttermilk, starting and ending with the dry ingredients.
- Mix in the mashed bananas until just combined. Pour the batter into 3 greased 9” round cake pans.
- Bake for about 40 minutes, or until a toothpick comes out clean. Cool the cakes in the pans for 10-15 minutes, then transfer to a wire rack.
**Chocolate Ganache:**
- Place chocolate, butter, salt, and vanilla in a bowl.
- In a small pan, heat the cream and sugar over medium heat until hot but not boiling.
- Pour the hot cream mixture over the chocolate mixture and let sit for 1 minute. Stir until smooth.
- Chill the ganache in the fridge until it thickens but is still spreadable.
**Assembly:**
- Once the cake layers are completely cool, spread the ganache over each layer and stack them.
- Cover the entire cake with the remaining ganache.
- Let the cake set before serving.