Bananas Cake

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This cake is bananas. B-A-N-A-N-A-S. I could go on, but this cake is more important than Gwen Stefani. This cake is so important you can’t see how I made it; I forgot to take pictures. What you’re looking at are from a phone. It just happened, I’m sorry. I was making it thinking, “Maybe I should be taking photos of this….I’ll post this over the weekend…” Then I made it. Once we took the first bite that was it. There was nothing left.

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Thankfully I made each cake layer into its own cake, (which means I get to eat it again!) so there are photos; but thats only because someone asked me if I posted it, jogging my terrible chocolate-soaked memory.

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This cake is so humble and so delicious, you’ll wonder why on earth you’ve never made it before. Chococlate,banana cake and peanut butter-why not? How many times have you made a birthday cake, only to be let down that it’s too dry, too sweet, or just meh? How many times have you made banana bread and it’s been gone within a few hours? Logically speaking, it’s a very sensible cake to make. Don’t be fooled though, this is not a healthy alternative to chocolate cake. There’s lots of butter. And cream. And nuts.

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Aside from name of the cake relating to the ingredient and a terribly catchy old song, it really is bananas in the truest sense of the word. The flavours work SO well. The textures of moist, banana-ey cake, creamy sweet, salty peanut butter, crunchy, roasted salty peanuts and smooth, thick, rich, chocolate ganache; before your in your blissful cake-coma you’ll be dancing around signing that song that will be stuck in your head all week. Your welcome.

Bananas Cake

From Baked Elements

Serves ALOT (I’d say at least 12+)

Banana Cake

  • 3 cups cake flour (or all purpose plus 3 tablespoons cornstarch)
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 oz (1 stick, 1/2 cup) butter
  • 1/3 cup vegetable shortening (if you don’t have any, replace with butter)
  • 2 eggs
  • 1 teaspoon vanilla
  • 3 very large ripe bananas (about 1 cup) mashed
  • 1/2 cup plus 1 tablespoon butter milk (or equal parts milk plus splash of lemon juice or white vinegar)
  1. Preheat oven to 325˚. Butter 3* 8″ round cake pans. Line bottoms with parchment, dust with sugar; tapping off excess.
  2. Whisk flour, baking powder, soda and salt. Set aside
  3. Cream butter and shortening (if using) until fluffy in stand-up mixer or with hand-held mixer for 5 minutes. Add sugar and beat 5 more minutes. Add eggs.
  4. On low, add vanilla and bananas until incorporated. If the mixture seems curdled, keep beating slowly until the mixture looks like it’s coming back together. Scrape sides.
  5. Add flour in 3 parts, alternating with milk. Begin and end with flour; making sure not to over mix, only until just combined.
  6. Divide batter between pans. Bake 35-40 minutes.
  7. Test doneness with toothpick, it should come out clean. Cool completely out of pans. Remove parchment

*I managed to fit the batter into 2 pans, they cakes were pretty hefty, but most people only have 2 pans versus 3.

Milk Chocolate Frosting

  • 8 oz dark or semi-sweet chocolate (by weight)
  • 8 oz milk chocolate (by weight)
  • 1 1/2 cup heavy cream
  • 2 tablespoons light corn syrup
  • 12 oz (3 sticks, 1 1/2 cups) butter
  • pinch of salt
  1. Place both chocolate in bowl. In a pan bring cream and corn syrup  to a boil, pour over chocolate and let stand 2-3 minutes. Whisk to combine and let cool to room temperature.
  2. In a stand-up mixer or with a hand mixer, beat butter in by tablespoon on medium speed until fully incorporated. It should be smooth and silky looking.

Peanut Butter Filling

  • 2 oz (1/4 stick, 1/2 cup) butter
  • 1/2 cup smooth natural peanut butter
  • 1/2 cup icing sugar, plus 2 tablespoons
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  1. Blend everything together. Set aside. Can be made up to a week a head of time and kept in a sealed container in the fridge.


  • 1 cup chopped roasted salted peanuts (I found a variety that was sweet and salty)


I cut my 2 layers in half, giving you 4 halves in total. This worked well as 2 separate cakes, yielded more filling and was a tad more manageable in size. You can do so then put those layers on top of each other into a tower 4 layer cake, or keep it traditional and stack the 2 or 3 on top of each other.

  1. If you’ve made the components ahead of time, make sure everything is at room temperature, you want the filling and frosting to be completely spreadable. Zap them in the microwave for 5 second increments if they’re too hard and you’re pressed for time.
  2. Trim top of cakes to ensure even-ness (and much needed snack age). You can cut these layers in half at this point too if you want.
  3. Spread about 1/4 of the peanut butter filling onto each half. Top with about 1/4″ of icing – I know this isn’t really exact, but use your judgement, I found I was left with an obscene amount of icing, so be generous, but don’t let it ooze over the sides.
  4. Sprinkle an even layer of chopped nuts onto one half, sandwiching the two layers together.
  5. Repeat with remaining layers. Place in fridge if icing starts to get warm and cake begins to wobble.
  6. Stack layers on top of each other.
  7. Spread a thin layer of frosting over entire cake, this is a crumb coat. Refrigerate 15 minutes to firm up.
  8. Spread remaining icing and sprinkle with remaining nuts.
  9. Get some milk, cancel your appointments and reward yourself for all your hard work – if you’re not too full from licking the icing and eating the cake scraps.

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