Going Bananas - Banana Cake, Peanut Butter Frosting, Chocolate Ganache

The nice thing about cakes is that they can go not-quite right, but still turn out just fine. So my Banana Cake with Peanut Butter Frosting and Chocolate Ganache was an experiment that went pretty well. But the next time I make it, it'll be better!

I think this cake would have been perfect if I had done two things differently.

I had the most difficult time with the peanut butter frosting.  In a previous post I alluded to always using natural peanut butter.  Apparently it works for baked goods, not so much with frosting. I think it just needed some recipe adjustments when it doesn't specifically state natural peanut butter is an acceptable substitution for regular. Either more butter, powdered sugar or heavy whipping cream for a smooth frosting. I added in a little extra heavy whipping cream and that didn't solve the problem. It was difficult to spread and difficult to pipe. I didn't list the recipe here because it didn't work for me, but I'll work on finding another peanut butter frosting recipe, that uses natural peanut butter that I can recommend.

Do you see that strange-looking frosting? Not spreading properly on the sides of the cake or piping like normal. 

Also, leveling.  You're supposed to make sure your cake is level.  I didn't do this correctly and my cake was a little lopsided.  No big.


Banana Cake - I have no idea where I got this recipe, it's been on my fridge for 3 years.

Ingredients

2.5 Cups Flour
1 teaspoon of baking powder
1.5 teaspoon of baking soda
3 mashed bananas
2/3 Cup Butter
1 1/2 Cup Sugar
1 teaspoon vanilla extract
2 eggs
1/2 milk

Directions

In a small bowl, whisk flour, baking soda and baking powder. Set aside

With a mixer, mix sugar and butter until light and fluffy
Add eggs and vanilla extract.
Add banana, milk, and flour mixture to butter/egg mixture gradually, until fully incorporated.

Split batter evenly between two well greased 8 inch or 9 inch cake pans.

Bake for 25-35 minutes, until a tester comes out clean

Remove from pans and cool on a cooling rack for 2-3 hours, until room temperature.

Chocolate Ganache
1/2 Cup of heavy whipping cream
6 ounces of dark chocolate

In a small saucepan, bring heavy whipping cream to a boil (bubbles should form along the edge). Remove from heat and stir in chocolate until smooth. Allow to sit until reaching a malleable consistency.

To assemble:

Place one layer of cake on a cake stand or cake board.
Take a scoop of peanut butter frosting and spread on one layer.  Carefully, place second cake layer on top.
Take frosting and spread it around the tops and sides of cake evenly.  Place remaining frosting in a piping bag.  Pipe decorations on bottom edges of cake.

Spread thickened ganache on top of cake.  Spread to the sides gently and slowly to allow ganache to fall.  Place in refrigerator to set for 10-15 minutes.

Pull cake out of the refrigerator and pipe more peanut butter decorations on top of the hardened ganache.