Almond Banana Cake with Chocolate Ganache

Almond Banana Cake with Chocolate Ganache from Pinay In Texas Cooking Corner


For the Cake:

  • ¾ cup unsalted butter, softened
  • 2 cups sugar
  • 3 eggs
  • 1½ cups mashed ripe bananas (2 to 3 large)
  • 1½ tsp vanilla extract
  • 3 cups cake flour
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • 1 tsp salt
  • ¾ cup buttermilk
  • ¾ cup chopped almonds, toasted

For the Cream Cheese Filling:

  • ¼ cup butter, softened
  • 8 oz. cream cheese, softened
  • 1 ½ cups confectioner's sugar
  • ¾ tsp vanilla extract
  • ½ cup chopped almonds

For the Chocolate Ganache:

  • 8 oz. semisweet chocolate morsels
  • ¾ cup heavy whipping cream
  • 1 Tbsp unsalted butter
  •  ½ cup sliced almonds


For the cake:

1. Preheat oven to 350°F and place rack in the center of the oven. Slightly grease two 9" round pans. Set aside.

2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. In another bowl, whisk together flour, baking powder, baking soda, and salt, then add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in 3/4 cup almonds.

3. Pour the batter into the prepared pans and bake for about 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.

4. Remove from oven and let cool for about 10 minutes then transfer on a wire rack. When completely cooled, layer the two cakes with cream cheese filling in between then frost with chocolate ganache.

For the cream cheese filling:

1. Cream together the butter and cream cheese until fluffy. Add the vanilla extract. Add confectioner's sugar. Beat at low speed until mixed, then on high until smooth.

2. Spread in between the banana cake. Sprinkle chopped almonds on top.

For the Chocolate Ganache:

1. Place chocolate morsels in a bowl. Set aside.

2. Heat the cream and butter in a saucepan over medium heat. Bring just to a boil.

3. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth.

4. When ganache has completely cooled, beat until soft and fluffy. Then spread on the cake. Decorate as you please. Sprinkle with sliced almonds.