We all love banana bread for its simplicity and versatility. It can be a plain old banana bread loaf. And you slice it and smear some butter on top for breakfast. It can be the one with tons of great stuff. Chocolate chips are almost the must-have! I love mine with walnuts and coconuts too! And you know the smell of it when it’s being baked in the oven…oh!
This cake is a fancy version of our daily banana bread. I used my banana bread recipe for the cake layers. Without adding anything in the cake, I layered the cake with chocolate ganache and espresso buttercream. And here we have a delightful, decadent and very flavourful banana cake. Every bite of it gives you the perfect taste combination of banana, chocolate and coffee.
Ingredients (one 6-inch 4-layer cake):
3 large eggs
1 1/2 cups granulated sugar
2 large very ripe bananas, mashed
3/4 cup vegetable oil
1 3/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
100 grams dark chocolate, cut into small chunks
1/3 cup heavy cream
1/2 tablespoon corn syrup
2 sticks unsalted butter, softened
2 cups powdered sugar
2 tablespoons cooled espresso or very strong coffee
1/4 cup chocolate sprinkles
Preheat oven to 350F. Grease four 6-inch cake pans and line bottoms with parchment paper. Set aside.
To prepare the banana cake layers, whisk together eggs, sugar, bananas and oil in a bowl, until mixture becomes smooth.
Sift in flour, baking soda, baking powder and salt. Stir until just combined.
Evenly distribute the batter between the prepared pans. Bake for 18 to 20 minutes, until toothpick inserts in the cake and comes out with just a few crumbs.
Remove from oven and let rest for 10 minutes. Invert cake layers and place them on rack to cool.
To prepare ganache, place chocolate, heavy cream and corn syrup in a medium heatproof bowl over a pot of simmering water. Stir the mixture using a wooden spoon until melted and smooth, about 5 minutes. Remove from heat and let cool slightly.
To prepare buttercream frosting, place butter and powdered sugar in a mixing bowl. Beat until pale and fluffy, about 5 minutes. Add espresso and continue beating until well combined.
To assemble the cake, place one cake layer on a serving plate, spread 2 to 3 tablespoons ganache on top, followed by a layer of espresso buttercream. Continue until the last cake layer is placed. Frost the cake top and sides with the remaining buttercream. Garnish with chocolate sprinkles.
Cover and refrigerate the cake. Leave out in room temperature for at least an hour prior to serving.