Mimi's Organic Eats » Cake & Cupcake Recipes » Banana Cake with Peanut Butter Caramel Chocolate Ganache Frosting

Banana Cake with Peanut Butter Caramel Chocolate Ganache Frosting

This Banana Cake with Peanut Butter Caramel Chocolate Ganache Frosting is moist and fluffy banana cake with a silky and smooth ganache frosting. This simple one layer banana snack cake is casual enough for anytime, but also decadent and delicious for a party!

If you love making snack cakes as much as I do, be sure to check out some of my other favorite recipes like my Lemon Olive Oil Snack Cake, Avocado Oil Chocolate Cake, or my Honey Lemon Blueberry Snack Cake.

banana cake with peanut butter caramel chocolate ganache frosting

Why You'll Love This Recipe

If you love rich and creamy chocolatey frosting, then you will love this Banana Cake with Peanut Butter Caramel Chocolate Ganache Frosting! This is a simple banana snack cake with a rich and decadent frosting!

This delicious Peanut Butter Caramel Chocolate Ganache Frosting is creamy, smooth, silky, and it has the addition of both peanut butter and caramel! This decadent frosting is pairs incredibly well with the simplicity of this banana snack cake.

banana cake with peanut butter caramel chocolate ganache frosting

Ingredients for Banana Snack Cake with Peanut Butter Caramel Chocolate Ganache Frosting

Organic Valley Salted Butter

La Tourangelle Organic Canola Oil

Wholesome Organic Cane Sugar

Homemade Organic Light Brown Sugar

Simply Organic Vanilla Extract

Organic Valley Large Eggs

Organic Ripe Banana

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

Frontier Co-Op Baking Powder

Frontier Co-Op Fine Sea Salt

Nuts.com Organic Dark Chocolate Chips

Organic Valley Heavy Whipping Cream

Costco Kirkland Organic Peanut Butter

Organic Caramel Sauce

Tools Needed

Digital Food Scale

Stand Mixer

Kana Sustainable 8-Inch Cake Pan (use code MIMIBAKES for 10% off Kana, they are my favorite sustainable cake pans!)

Parchment Paper (use code MIMIBAKES for 10% off Kana, my favorite non toxic parchment paper!)

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banana cake with peanut butter caramel chocolate ganache frosting

How to Make a Banana Snack Cake

Step 1

Preheat the oven to 350°F. Line an 8-inch cake pan with parchment paper.

Step 2

To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, canola oil, cane sugar, light brown sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.

Add the banana, eggs, flour, baking powder, and sea salt in that order. Mix on low until combined. Transfer the batter to the prepared cake pan.

Step 3

Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the cake pan. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude instructions).

Step 4

To make the frosting: In a heat proof bowl, melt the dark chocolate and heavy whipping cream together. You can do this in a double boiler, or in the microwave. If using the microwave, only do 30 second intervals and stir between each one to prevent chocolate from burning.

Add in the caramel sauce and peanut butter and stir to combine completely. 

Cover the bowl with plastic wrap, making sure the plastic wrap covers the ganache completely to prevent a film from forming. Place in the fridge for at least 4 hours or overnight.

Step 5

In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), whisk the ganache on high until it’s light and fluffy. Spread the frosting over the top of the cake.

banana cake with peanut butter caramel chocolate ganache frosting

FAQ's

Can I make the frosting the day before?

Absolutely, since it has to chill in the fridge for at least 4 hours (or overnight) this is a great step to do the night before. It will make the cake easier and quicker the following day.

Why do you use overly ripe bananas for cake?

When bananas begin to ripen, their starches turn into sugars. This provides a sweeter flavor (not to mention the bananas become softer) which makes them ideal for baked goods, especially cake!

How should I store this banana snack cake?

Because this has a chocolate ganache frosting, with heavy cream, it should be stored in the fridge in an airtight container.

Why organic?

Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

banana cake with peanut butter caramel chocolate ganache frosting

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banana cake with peanut butter caramel chocolate ganache frosting

Banana Cake with Peanut Butter Caramel Chocolate Ganache Frosting

Mimi Council
Simple and classic banana cake is topped with a creamy and silky chocolate ganache frosting with the addition of peanut butter and caramel!
Prep Time 15 minutes
Cook Time 45 minutes
Chill Time 4 hours
Total Time 5 hours
Course Dessert
Cuisine American
Makes 8 servings
Calories 674 kcal

Ingredients
 
 

Batter

Frosting

Instructions
 

  • Preheat the oven to 350°F. Line an 8-inch cake pan with parchment paper.
  • To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, canola oil, cane sugar, light brown sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
  • Add the banana, eggs, flour, baking powder, and sea salt in that order. Mix on low until combined. Transfer the batter to the prepared cake pan.
  • Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the cake pan.
  • To make the frosting: In a heat proof bowl, melt the dark chocolate and heavy whipping cream together. You can do this in a double boiler, or in the microwave. If using the microwave, only do 30 second intervals and stir between each one to prevent chocolate from burning.
  • Add in the caramel sauce and peanut butter and stir to combine completely.
  • Cover the bowl with plastic wrap, making sure the plastic wrap covers the ganache completely to prevent a film from forming. Place in the fridge for at least 4 hours or overnight.
  • In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), whisk the ganache on high until it’s light and fluffy.
  • Spread the frosting over the top of the cake.

Notes

Gluten Free – Replace the all purpose flour for 255 grams (1 ⅔ cups) gluten free flour blend.
High Altitude — Bake at 350°F for 35 to 40 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.

Nutrition

Calories: 674kcalCarbohydrates: 75gProtein: 9gFat: 39gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.3gCholesterol: 91mgSodium: 318mgPotassium: 378mgFiber: 4gSugar: 42gVitamin A: 702IUVitamin C: 1mgCalcium: 100mgIron: 5mg
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Make sure to check out my Chocolate Chip Banana Bread Bars recipe, which I'm sure you'll love too! And, share it with someone who you think may also like it!

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