Amy's Favorite Recipes: Chocolate Banana Cream Cake

Chocolate Banana Cream Cake

A twist on Banana Cream Pie, this cake is similar to banana bread but it has a thick, creamy layer of vanilla pudding and is covered in chocolate sauce (ganache). My favorite kind of chocolate to use in this recipe is Guittard. The recipe is actually easier than it looks and the results are amazing!

Ingredients:

For the cake:

  ½ cup butter, softened
   ¾ cup granulated sugar
   ¾ cup dark brown sugar
  2 eggs
  2 cups flour
  ½ tsp baking soda
  ½ tsp salt
  1 tsp baking powder
  1 ½ tsp cinnamon
  8 oz. plain yogurt
  3 very ripe bananas
  1 tsp. vanilla
  ½ cup nuts (optional)

For the filling:

  ½ cup sugar
  ¼ cup cornstarch
  ¼ tsp salt
  2 egg yolks
  ¾ cup water
  2 tsp vanilla
  2 tbl butter

For the ganache:

  ½ cup heavy cream
  2 tbl butter
  6 oz. semi-sweet chocolate chips

Instructions:

To make the cake: cream together butter and sugars until light and fluffy. Add the eggs, one at a time and continue to mix. Add ½ cup of the flour along with the other dry ingredients and mix to combine. Add the yogurt and mix to combine. Add ½ cup flour and mix to combine. Add 1 banana and mix to combine. Add ½ cup flour and mix to combine. Add 1 banana and mix to combine. Add ½ cup flour and mix to combine. Add 1 banana, the vanilla, and the nuts. Mix to combine.

Grease two 9-inch cake pans and dust with flour to coat. Pour the cake batter into the cake pans, making sure to evenly distribute between both pans. Bake at 350º for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool before assembling the cake.

To make the filling: combine the sugar, cornstarch, salt, egg yolks, and water in a sauce pan. Whisk the mixture over medium-low heat until the mixture becomes thick, 7-10 minutes. When the mixture is thick, remove from heat and add the vanilla and butter. Continue to whisk until the butter is melted. Allow the filling to cool before assembling the cake.

To make the chocolate ganache: place chocolate chips in a bowl and set aside. Heat the cream and butter over medium heat until it just begins to boil. Pour heated cream and butter over chocolate chips and begin stirring. Continue to stir until all chocolate chips are melted.

To assemble cake: Place the first cake layer on a large plate, turning the cake upside down. Spread the filling over the cake layer making sure to leave about ¾-inch around the edge of the cake. Place the second cake layer on the cake with the topside up. Carefully spoon the chocolate sauce into the center of the cake. Use a knife or spatula to gently spread the chocolate sauce over the top of the cake. Allow the chocolate sauce to drip over the sides of the cake as the sauce is carefully spread across the top of the cake. Use the knife or spatula to spread the remaining chocolate sauce carefully around the sides of the cake.

Chill the cake for 30-45 minutes before serving to allow the chocolate sauce to set. Enjoy!

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