What sets apart this Banana cake is, of course, the addition of peanut butter. It’s a match made in paradise. Also using chocolate ganache in the frosting upgrades this cake instantly. If you want to skip the frosting, all in all, that’s fine too. A banana cake has yet to disappoint anyone.
For the cake:
- 1/2 cup /1 stick/ 113 gms butter
- 1/4 cup vegetable oil
- 3/4 cup castor sugar
- 1/4 cup brown sugar
- 3 eggs
- 1 tsp vanilla
- 3 big bananas, roughly mashed (ripe or over ripe ones )
- 1 1/2 cup milk
- 1 tsp vinegar
- 3 cups flour
- 1 tsp baking soda
For the milk chocolate ganache
- 75 gms milk chocolate, roughly chopped
- 75 gms cream
For the peanut butter ganache
- 2 tbsp peanut butter
- 75 gm white chocolate, roughly chopped
- 75 gms cream
For the Cake
- Start by preheating the oven to 180 C. Grease a bundt baking tin and dust it all over with some flour. If you’re using a regular tin, grease the tin and line the base with baking paper.
- In a bowl, measure in the butter, oil, caster and brown sugar. Using an electric beater, beat the mixture until it turns pale and combined.
- Add the eggs, one by one, beating lightly after each addition.
- Add the vanilla and the mashed bananas.
- Add the milk and the vinegar.
- Sift in the flour and baking soda. Mix only till the batter comes together.
- Pour the batter into the prepared cake tin.
- Bake in the preheated oven at 180 C for about 60 -70 minutes, or until a skewer inserted into the center of the cake comes out clean.
- While the cake bakes, you can make the frosting.
- For the milk chocolate ganache: In a microwave-safe bowl, mix the cream and the chopped milk chocolate. Put in the microwave, first for 30 seconds, stir and put back in the microwave for 20 seconds. Take the mixture out and stir till the chocolate is completely melted. Leave aside to cool.
- For the peanut butter ganache: In a microwave-safe bowl, mix the cream and the chopped white chocolate. Put in the microwave, first for 30 seconds, stir and put back in the microwave for 20 seconds. Take the mixture out and stir till the chocolate is completely melted. Add the peanut butter and stir until the mixture is well combined. Leave aside to cool.
To assemble the cake
- Make sure the cake, chocolate ganache and peanut butter ganache are all completely cool.
- Turn the cake onto a serving board. Spoon the milk chocolate ganache gently over the cake. Let the ganache drip on to the sides. Then, spoon the peanut butter ganache all over the milk chocolate and sides of the cake.
- Using a skewer create swirls in the ganache.
- Refrigerate the cake until serving.