Chocolate Banana Cake with Chocolate Ganache Frosting and Cream Cheese & Pecan Filling

Chocolate Banana Cake:

  • 1 ¾ cups cake flour
  • 2 cups granulated white sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • 2 large eggs
  • 1 cup mashed ripe bananas (about 3 medium sized bananas)
  • 1 cup warm water
  • ½ cup milk
  • ½ cup vegetable oil
  • 1 tsp pure vanilla extract

Cream Cheese Filling

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

Chocolate Ganache Frosting:

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


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

2. In a large bowl whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

3. In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and whisk until well combined. The batter is quite thin, don't worry. 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 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 pecans on top.

For the frosting:

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.