Prepare to embark on a culinary journey that will tantalize your taste buds and transform an ordinary dessert into an extraordinary experience! This Yellow Banana Cake with Whipped Dark Chocolate Ganache is not just a recipe—it's a decadent masterpiece that combines the rich, comforting sweetness of ripe bananas with the luxurious intensity of dark chocolate. Whether you're looking to impress your dinner guests or treat yourself to a slice of pure bliss, this cake promises to be a show-stopping dessert that will have everyone asking for seconds.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 1 cake (9-inch)
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter
- 3 ripe bananas (mashed)
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup heavy cream
- 1 cup dark chocolate chips (for ganache)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, ensuring even coverage to prevent sticking.
- In a large mixing bowl, cream together softened unsalted butter and granulated sugar until light and fluffy, using an electric mixer on medium speed for about 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in mashed ripe bananas and vanilla extract until thoroughly combined.
- In a separate bowl, sift together all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, which can result in a dense cake.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove cake from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the ganache, heat heavy cream in a saucepan until it just begins to simmer. Remove from heat and pour over dark chocolate chips.
- Let the chocolate and cream sit for 2-3 minutes, then whisk until smooth and glossy. Allow to cool and thicken at room temperature for about 15-20 minutes.
- Using an electric mixer, whip the cooled ganache until light and fluffy, creating a whipped texture.
- Once the cake is completely cool, frost the top and sides with the whipped dark chocolate ganache, using an offset spatula for smooth application.
- Optional: Garnish with chocolate shavings, banana slices, or a light dusting of cocoa powder before serving.
Tips
- Choose Overripe Bananas: The secret to an incredibly moist cake is using bananas that are very ripe—look for those with dark spots, as they'll provide maximum sweetness and moisture.
- Room Temperature Ingredients: Ensure eggs, butter, and cream are at room temperature for smoother mixing and better incorporation.
- Don't Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to a tough, dense cake.
- Test for Doneness: Use the toothpick method to check if the cake is fully baked. A few moist crumbs are okay, but the toothpick should not have wet batter.
- Cooling is Crucial: Allow the cake to cool completely before frosting to prevent the ganache from melting and sliding off.
- Ganache Texture Tip: If your ganache is too runny, refrigerate it briefly, then whip to achieve the perfect fluffy consistency.
- Storage Recommendation: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 7g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 110mg
