Moist, soft banana cake topped with salted dark chocolate ganache and a sour cream whipped cream, this cake makes the perfect March birthday cake.
How do you make a moist banana cake?
Dry banana bread is simply the worst so this banana cake uses a combination of oil and butter because it keeps it moist while keeping the delicious buttery flavor.
How to mash bananas?
There’s really no rules when it comes to mashing bananas. You can use a fork or an electric mixer to mash bananas for this bread. I would not recommend a blender or food processor because it will turn the bananas into soup. I usually don’t find that I actually need to mash them after cooking in the butter and brown sugar because they break down.
How to quickly ripen bananas?
In case your bananas aren’t quite ripe and spotty, I recommend roasting them in the oven on a lined baking sheet at 300 F for 15-30 minutes until black and soft. Allow them to cool before using for the cake.
Can I use frozen bananas?
Yes, you can use frozen bananas for the actual batter of the cake, simply defrost them and drain off any excess liquid. However, I recommend using a fresh banana for the chunks that are added into the batter.
Tips for making a Banana Cake
- The perfect bananas for banana cake are brown and spotty but not completely brown and mushy. If they are too ripe you’ll have a somewhat alcoholic tasting bread that has too much moisture in it because the bananas will have broken down too far.
- Make sure to bake this cake in a metal pan but you can use a 9″ square pan or a 9″ round cake pan.
- Melt the butter in the pan before adding the brown sugar and bananas but don’t let it start to brown, it will brown as you cook the bananas. Be sure to cook the whole mixture over low heat to prevent any burning.
- If you want to add nuts to this banana cake, go for it! I recommend using walnuts or pecans, just be sure to toast them in a pan over medium heat first to enhance their flavor. Use 150-200 grams of roughly chopped, toasted, nuts if adding them in.
- Make sure the butter and banana mix has cooled before adding in the rest of the ingredients to prevent cooking the eggs or activating the baking soda too soon.
- Don’t over mix the batter. Banana cake can easily become tough if over mixed so be sure to mix the dry ingredients only until just combined.
- The sugar topping is optional but I love the extra crunch that it gives and it helps keep the top of the cake from mounding.
- Make sure to let the cake cool completely before topping with the ganache and then the whipped cream.
- If sour cream isn’t your jam (but I think you should try it out), I recommend making this cream cheese whipped cream for the top instead.
- Do not try and leave out the gelatin from the whipped cream, the sour cream softens it too much and most of the cream will run off the sides of the cake.
Additional Cake Recipes to try!
Banana Cake Ingredients
- Butter: Salted or unsalted butter will work for the batter. If using salted butter, cut the additional salt in half.
- Bananas: Ideally you want to use spotty brown medium sized bananas. Depending on the size you need approximately 3 for the bread and 1 for chopping up into the batter.
- Vanilla: Vanilla extract enhances the sweetness and flavor of the bread.
- Sugar: This cake uses granulated sugar and dark brown sugar in the cake batter as well as powdered sugar in the whipped cream.
- Eggs: I use standard large eggs from the store.
- Salt: A little bit of salt enhances the flavors and balances out the sweetness.
- Sour Cream: Sour cream adds richness and moisture to the cake and is also used in the whipped cream topping.
- Oil: Any neutral oil such as vegetable, canola, or avocado will work for this cake to keep it moist.
- Flour: I used all purpose flour but you could substitute half whole wheat flour in this bread.
- Baking Soda: Baking soda helps the banana cake rise and keep a tender texture.
- Dark Chocolate: You want to use high quality baking chocolate for the ganache so that it melts properly.
- Heavy Cream: Heavy cream or heavy whipping cream is used in both the ganache and the whipped cream topping.
- Gelatin: I know gelatin can be intimidating but one packet of unflavored gelatin helps stabilize the whipped cream without changing the taste.
How to make a Banana Cake
- Preheat the oven to 350 F and place a rack in the middle of the oven.
Banana Cake Batter
- In a medium sauce pan, add in the butter, place over medium heat and melt. Peel approximately 3 bananas (325 grams peeled) and cut in half lengthwise and crosswise. Pour in the brown sugar, cinnamon, and the bananas into the pan. Turn the heat down to low, and cook stirring regularly until the bananas start to soften and become fragrant.
- Once a bit soft and saucy, remove it from the heat and pour into a heat safe mixing bowl. Set aside to cool.
- If adding nuts, this is the perfect time to toast and chop them up. Use 150 -200 grams of walnuts or pecans.
- Once the banana mixture has cooled, pour in white sugar, salt, vanilla, sour cream, oil, espresso, and eggs. Whisk to combine – the whisking will break down the bananas. An electric mixer is great here but a regular manual whisk will work too just make sure everything is fully combined.
- In a separate bowl, whisk the flour and baking soda together.
- Pour the dry ingredients into the wet. Before mixing together, peel and chop the last banana into 1/2″ chunks. Add the banana chunks (and nuts if adding) on top of the dry ingredients.
- Use a rubber spatula to fold the bananas into the wet ingredients. Mix until just combined.
Bake
- Line the 9″x9″ pan with a baking spray including flour or parchment paper. Pour the batter into the pan. Then optionally sprinkle the top of the cake with an additional 50 grams of granulated sugar.
- Bake the cake on the middle rack in the preheated oven for 15 minutes. After 15 minutes rotate the pan 180 degrees and bake for another 10-15 minutes until the edges are golden brown and a toothpick inserted in the center comes out clean.
- Once baked, remove the pan from the oven and set aside to cool for 15 minutes before flipping out and leaving to cool completely.
Dark Chocolate Ganache
- In a medium heat safe bowl add in the dark chocolate. It should be roughly chopped or just broken up by hand.
- Heat the heavy cream in a microwave safe measuring cup on 30 second intervals until steaming or in a sauce pot on the stove.
- Pour the hot heavy cream over the chocolate and cover with a cutting board or lid. Let sit for 1 minute.
- After 1 minute has passed, remove the cover and whisk gently until smooth. Add in 40 grams of soft butter and whisk again until smooth.
- Set aside, stirring gently every 10-15 minutes until it has thickened and cooled enough to be spreadable but not run off the sides of the cake.
- Once thickened, scoop the chocolate ganache onto the cooled banana cake and use the back of a spoon or an offset spatula to smooth it out into a thick even layer on top of the cake.
- Sprinkle with flaky salt, feel free to do more or less to taste, and set aside while making the whipped cream.
Sour Cream Whipped Cream
- This recipe makes a thick layer of whipped cream as is shown in the photo, if you prefer to make less you can always do half as much!
- In a small bowl, add in 50 grams of cold water and sprinkle the top with 1 packet (about 7 grams) of unflavored gelatin. Stir to combine and set aside.
- Pour the cold heavy cream into a large mixing bowl along with the powdered sugar, vanilla, and salt. Whip on medium speed until lines begin to form, you don’t want stiff peaks yet.
- Microwave the bowl with the bloomed gelatin for 10-15 seconds until the gelatin has dissolved but it shouldn’t boil!
- Let it cool for a couple of minutes.
- Return the mixer to medium high speed and slowly stream the gelatin into the cream. Whip until medium stiff peaks form, don’t stop whipping and add in the sour cream.
- The gelatin will help it set so it doesn’t need to be super stiff already from whipping, just firm enough to hold it’s shape.
- Either pipe or plop the whipped cream, immediately as it will start to set, into a thick layer on top of the cooled salted ganache. Optionally dust with a bit of cocoa powder to serve.
Banana Cake
Moist, soft banana cake topped with salted dark chocolate ganache and a sour cream whipped cream, this cake makes the perfect March birthday cake.
Servings: 16
Calories: 429kcal
Equipment
- 9" x 9" square metal pan
- Electric Mixer
Ingredients
Banana Cake Batter
- 45 grams unsalted butter
- 75 grams dark brown sugar
- 2 teaspoon ground cinnamon
- 3 bananas ripe, approximately 325 grams once peeled
- 75 grams white granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine sea salt
- 2 eggs standard large
- 100 grams sour cream or full fat greek yogurt
- 60 grams vegetable oil or any other neutral oil
- 2 shots espresso
- 200 grams all purpose flour
- 1 teaspoon baking soda
Add Ins
- 1 banana medium, peeled and chopped
Dark Chocolate Ganache
- 225 grams dark chocolate chopped
- 225 grams heavy cream
- 50 grams unsalted butter
- 2 big pinches flaky sea salt
Sour Cream Whipped Cream
- 40 grams water cool
- 1 packet gelatin about 7 grams
- 325 grams heavy cream
- 50 grams powdered sugar
- 1/2 teaspoon fine sea salt
- 1 teaspoon vanilla bean paste or vanilla extract
- 400 grams sour cream
Instructions
- Preheat the oven to 350 F and place a rack in the middle of the oven.
Banana Cake Batter
- In a medium sauce pan, add in the butter, place over medium heat and melt. Peel approximately 3 bananas (325 grams peeled) and cut in half lengthwise and crosswise. Pour in the brown sugar, cinnamon, and the bananas into the pan. Turn the heat down to low, cooking and stirring regularly until the bananas start to soften and become fragrant. It's ok if the bananas don't fully break down here.
- Once a bit soft and saucy, remove it from the heat and pour into a heat safe mixing bowl. Set aside to cool.
- If adding nuts, this is the perfect time to toast and chop them up. Use 150 -200 grams of walnuts or pecans.
- Once the banana mixture has cooled, pour in white sugar, salt, vanilla, sour cream, oil, espresso, and eggs. Whisk to combine – the whisking will break down the bananas. An electric mixer is great here but a regular manual whisk will work too just make sure everything is fully combined.
- In a separate bowl, whisk the flour and baking soda together.
- Pour the dry ingredients into the wet. Before mixing together, peel and chop the last banana into 1/2" chunks. Add the banana chunks (and nuts if adding) on top of the dry ingredients.
- Use a rubber spatula to fold the banana and dry ingredients into the wet ingredients. Mix until just combined.
Bake
- Line the 9"x9" pan with a baking spray including flour or parchment paper. Pour the batter into the pan. Then optionally sprinkle the top of the cake with an additional 50 grams of granulated sugar.
- Bake the cake on the middle rack in the preheated oven for 15 minutes. After 15 minutes rotate the pan 180 degrees and bake for another 10-15 minutes until the edges are golden brown and a toothpick inserted in the center comes out clean.
- Once baked, remove the pan from the oven and set aside to cool for 15 minutes before flipping out and leaving to cool completely.
Dark Chocolate Ganache
- In a medium heat safe bowl add in the dark chocolate. It should be roughly chopped or just broken up by hand.
- Heat the heavy cream in a microwave safe measuring cup on 30 second intervals until steaming or in a sauce pot on the stove.
- Pour the hot heavy cream over the chocolate and cover with a cutting board or lid. Let sit for 1 minute.
- After 1 minute has passed, remove the cover and whisk gently until smooth. Add in 40 grams of soft butter and whisk again until smooth.
- Set aside, stirring gently every 10-15 minutes until it has thickened and cooled enough to be spreadable but not run off the sides of the cake.
- Once thickened, scoop the chocolate ganache onto the cooled banana cake and use the back of a spoon or an offset spatula to smooth it out into a thick even layer on top of the cake.
- Sprinkle with flaky salt and set aside while making the whipped cream.
Sour Cream Whipped Cream
- This recipe makes a thick layer of whipped cream as is shown in the photo, if you prefer to make less you can always do half as much!
- In a small bowl, add in 50 grams of cold water and sprinkle the top with 1 packet (about 7 grams) of unflavored gelatin. Stir to combine and set aside.
- Pour the cold heavy cream into a large mixing bowl along with the powdered sugar, vanilla, and salt. Whip on medium speed until lines begin to form, you don't want stiff peaks yet.
- Microwave the bowl with the bloomed gelatin for 10-15 seconds until the gelatin has dissolved but it shouldn't boil!
- Let it cool for a couple of minutes.
- Return the mixer to medium high speed and slowly stream the gelatin into the cream. Whip until medium stiff peaks form, don't stop whipping and add in the sour cream.
- The gelatin will help it set so it doesn't need to be super stiff already from whipping, just firm enough to hold it's shape.
- Either pipe or plop the whipped cream, immediately as it will start to set, into a thick layer on top of the cooled salted ganache. Optionally dust with a bit of cocoa powder to serve.
Notes
Tips for making a Banana Cake
- The perfect bananas for banana cake are brown and spotty but not completely brown and mushy. If they are too ripe you’ll have a somewhat alcoholic tasting bread that has too much moisture in it because the bananas will have broken down too far.
- Make sure to bake this cake in a metal pan but you can use a 9″ square pan or a 9″ round cake pan.
- Melt the butter in the pan before adding the brown sugar and bananas but don’t let it start to brown, it will brown as you cook the bananas. Be sure to cook the whole mixture over low heat to prevent any burning.
- If you want to add nuts to this banana cake, go for it! I recommend using walnuts or pecans, just be sure to toast them in a pan over medium heat first to enhance their flavor. Use 150-200 grams of roughly chopped, toasted, nuts if adding them in.
- Make sure the butter and banana mix has cooled before adding in the rest of the ingredients to prevent cooking the eggs or activating the baking soda too soon.
- Don’t over mix the batter. Banana cake can easily become tough if over mixed so be sure to mix the dry ingredients only until just combined.
- The sugar topping is optional but I love the extra crunch that it gives and it helps keep the top of the cake from mounding.
- Make sure to let the cake cool completely before topping with the ganache and then the whipped cream.
- If sour cream isn’t your jam (but I think you should try it out), I recommend making this cream cheese whipped cream for the top instead.
- Do not try and leave out the gelatin from the whipped cream, the sour cream softens it too much and most of the cream will run off the sides of the cake.
Nutrition
Serving: 1slice | Calories: 429kcal | Carbohydrates: 38g | Protein: 6g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 88mg | Sodium: 683mg | Potassium: 309mg | Fiber: 3g | Sugar: 22g | Vitamin A: 864IU | Vitamin C: 3mg | Calcium: 80mg | Iron: 3mg
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Flavor was there but cake came out weirdly dense and almost doughy? Kept putting it back in the oven but there was no saving it. Instagram recipe says espresso and this one didn’t have that so maybe that’s the issue? I definitely didn’t over mix the batter either!
Hi Riley! I’m so sorry to hear that, I’ve just adjusted the recipe to include the espresso because it was based on my usual banana bread recipe but that shouldn’t have caused the issue. I’m not sure what may have happened, I’d recommend double checking your baking soda to make sure it hasn’t expired but also feel free to email me or dm me with a photo if you have it so I can try and help trouble shoot more!
This cake is absolutely delicious. The bananas and cinnamon make it so aromatic and the cake itself is extremely moist and rich. The ganache compliments it perfectly, the bitterness of the chocolate is welcomed in the midst of the sweetness of the banana. My only modification was the whipped topping, since I can’t find sour cream where I live. I adjusted the recipe to 300g of whipped cream, 200g of yogurt and 50g of powdered sugar, it turned out very light and tangy, which, to me, made the end result balanced and not too sweet, it was perfect. Couldn’t recommend this recipe more, thanks Audrey!
Made without the frostings, but the cake on its own is incredible. Moist and bouncy! Sugar topping is perfect, though I’m sure chocolate ganache and whipped cream wouldn’t hurt 🙂
Used yogurt instead of sour cream, no other swaps made.
I am excited to try this! Can you let me know how to store it? I’m assuming because of the sour cream it must be refrigerated. Should it come back to room temp to serve? Trying to make this a day or so in advance. Thanks!
Hi Carol! Yes I would store it in the fridge but leave it to sit out for about 20 minutes if possible before serving.
Was the first cake I made in a while. Really good if you want a fancy banana bread! I followed the whole recipe, but I didn’t use the whole whipped cream. There was way too much, but indeed the sour whipped cream gave it a nice tangy flavor.
Made this with my mother tonight- it was the first time we had baked together in almost 10 years! We both really enjoyed it. We would have cut down on the salt a bit in the ganache (just our personal preference) but everything was perfect. I’ve worked in the food industry for years and have never baked with my mother so I was so glad for this inspiration that finally got us back in the kitchen together after so long. Thanks for the great recipe and helpful video on Instagram.
My fiancé loves banana and dark chocolate so I thought I’d try this recipe. He LOVED it! Said it was #1 on the list of favorite things I’ve baked. Subbed plain yogurt for sour cream in the cake batter because I didn’t have enough for both the cake and the icing and it still turned out great!
Moist banana bread + a thick layer of chocolate + whipped cream, what’s not to love! Each bite has the perfect balance of sweetness from the bananas, richness from the chocolate, and tanginess from the sour cream whipped cream (and I don’t even like sour cream). I’ve been storing mine in the fridge, and three days later, I am still enjoying every bite!
Could I use light brown sugar instead of dark brown and still expect the same flavor?
Maybe not exactly the same but should work!
Thank you! Is it safe to make the cake a few days in advance and keep in the fridge, then make the ganache and cream the day of serving?
Amazing cake!
Thank you for a fantastic recipe. I did not make the whipped cream topping but the cake was wonderful with the chocolate ganache on top. I would like to try the whipped cream topping though so will definitely make again.
Hi! how long will this cake stay fresh? Could I bake it a day or two in advance of making the ganache and sour cream topping, and serving? or best made on the same day?
Yes this cake stays fresh for multiple days in the fridge as long as it’s wrapped up so it doesn’t dry out!
Made this as a birthday cake for my husband today. Decided to toast almonds and add nutmeg in the cake step. I could not get the gelatin to behave so I skipped it, whipped the mixture longer, and chilled it in the freezer and it worked perfectly. The combination of flavors was amazing and the complexity made such an intentional birthday cake.
I have a question! Wondering if I can make the ganache and whipped cream early and refrigerate for a night then do the assembly the next day?
Hi! If you include gelatin in the whipped cream, it shouldn’t be made before assembling because it will firm into whichever shape you pour it into but the ganache can be made in advance, just let it come to room temperature before trying to spread it!
I am a cake HATER — this was a perfect way to combine my love of banana bread with the aesthetics of a cake!! I will be making this again.
Delish!!!! Made it once before and I am about to double the recipe for a bigger cake but I only have a glass pan.. any changes for baking?
Hi! Baking in glass has a huge affect on baking. If possible I would bake two of the cake in the metal dish that you have and piece them together.
I really want to make this, but I’m vegetarian and will not use gelatin. Can I omit?
Hi! Yes you can omit, the whipped cream just won’t be as stiff! On the other hand if you sub cream cheese for the sour cream and leave out the sugar, you’ll be totally fine!
I made this for my birthday and it was fantastic! I love recipes with sour cream because it’s always moist, and the whipped cream was very good. This was the first thing I made in my new apartment and I’ll definitely make it again.
the cake was sooooo good!!! The mixture of all the flavours were amazing and so professional, the banana cake was so soft and the dark chocolate ganache paired lovely with it. Will be making it again
The cake itself with the ganache was sooo delicious. The cream topping was good but I may have added too much because it definitely overpowered the other flavors. Though, after letting it chill overnight and having some the next day, the cake was much more reminiscent of a cheesecake and the flavors mingled a lot better after setting.
Hello Audrey! I’m thinking of making this into a two layer, 7″ round cake – what adjustment would you recommend? Am planning to skip the sour cream whip (sour cream is bit expensive where i live!), so do you think the whipped chocolate ganache from your marble loaf cake recipe would work? Or do you another cream/whipped filling to recommend, that would be almost the same flavour profile as this recipe?
Thanks so much!
Hi! You’ll need to bake the batter in two batches because it’ll be too thick in a 7″ round pan. Instead of the sour cream whip you could do the whipped chocolate ganache or a cream cheese whipped cream from my carrot cake!
This is beyond amazing!! I’m not usually a banana cake fan but this recipe is a keeper- my whole family and I loved it. Was short of 2 bananas but I subbed in a little extra sour cream and a tiny drop of banana extract and it came out great! Perfect texture and it has such a complex flavor. Will definitely make again 🙂
This might be my new favorite dessert! I love a rich chocolatey dessert but the star of the show is the sour cream whipped cream. Bananas and sour cream are such an underrated duo! Big fan!
Made this in the 9” round cake pan so I halved the whipped cream which gave me pretty equal layers of ganache and whipped cream. Delicious! Very aesthetic and tastes incredible. The sour cream in the whipped cream is a great touch.
4.5 ☆! This is the first recipe of yours that I’ve tried and I absolutely loved it! The cake turned out perfectly, but I had some trouble with the ganache and cream. They both turned out a bit runny (but DELICIOUS). I added a bit of gelatin into the ganache because it wouldn’t thicken up, and next time I think I’ll make the cream beforehand and leave it in the fridge (it didn’t set as quickly as the recipe said.) Though, I might never go back to cream cheese after this whipped sour cream — it’s genius.
Thanks for this recipe, you’re amazing!
i love this recipe – it is incredibly decadent and my wife always requests it for dinner parties 🙂
the first time i made it i didnt let the cake cool all the way and everything melted, so make sure to do that lol. since then i’ve really gotten the timing down and it is a crowd favorite!
Aww yay that makes me so happy!
Wow, this recipe is a masterpiece! The step-by-step instructions, banana-caramel method, and stabilized whipped cream make the cake feel bakery-level. I love that you included substitutions and tips for perfect texture. Definitely adding this to my must-bake list!
Made this cake for my husband’s birthday this year. Did not have gelatin so I swapped it with mascarpone and thought it came out great. I got so many compliments on this cake and there were no leftovers! Highly recommend especially for people who don’t love “typical” grocery-store-style cakes.